Pomegranate Syrup Sauce (Rebb el-Rumman bil-Zeyt wa Toom) |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | |||||||||
| INGREDIENTS: | ||
| 2 tablespoons pomegranate syrup | 1 large garlic clove, peeled and crushed | 6 tablespoons extra virgin olive oil |
| salt to taste | ||
| 1 | Put the pomegranate syrup in a small mixing bowl, stir in the crushed garlic and olive oil, add salt to taste, and serve with fried eggplant or fried cauliflower. |