showcase November 2016 57 www.womanthismonth.com Learn how to make this simple Lebanese-inspired starter courtesy of an eminent Middle Eastern restaurant. REEM AL BAWADI SAVOURY DELIGHT This recipe for lamb sausages with pomegranate molasses is a variation of the classic soujouk but with a tinge of sweetness. A popular hot appetiser, the dish is an original creation of the culinary team at Reem Al Bawadi, Ramada Manama City Centre Hotel. It is best enjoyed with pita bread and tabouleh salad on the side. Read on to learn how to make this at home. Ingredients (Two Servings) l 250g pre-cooked lamb sausages l 2g garlic, chopped l 1 lemon, cut into wedges l 1g parsley, chopped l A pinch of sumac powder l 50ml pomegranate syrup l 50ml vegetable oil or corn oil Method l Heat the pan and add the oil. Bring it to simmer. l Place sausages on the heated pan and sauté with garlic for five minutes till soft. l Remove sausages from the pan and place on a serving plate. l Garnish lemon wedge with sumac and sausages with chopped parsley. Place lemon on the side of the plate. l Drizzle with pomegranate syrup as desired and serve hot. Call 17 104-040. Ramada Manama City Centre, Al Seef Kingdom of Bahrain Tel: +973 1710 4040 | Fax: +973 1710 4010 www.reemalbawadi.com Award winning, Middle Eastern themed Restaurant, renowned for its authentic cuisine and hospitality Reem Al Bawadi Restaurant and Café
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