Ottolenghi’s Pomegranate Molasses Dressing
Discovered at Hamdi restaurant near Istanbul’s Spice Bazaar. Featured across Jerusalem and Ottolenghi. Pomegranate molasses adds more complex acidity than vinegar — fruity, tart, slightly sweet.
Ingredients (~250 ml)
| Ingredient | Amount |
|---|---|
| Extra-virgin olive oil | 150 ml |
| Pomegranate molasses | 40 ml |
| White wine vinegar | 15 ml |
| Ground allspice | 2 g |
| Garlic clove, crushed | 3 g |
| Fleur de sel or fine sea salt | 3 g |
Method
Whisk garlic, allspice, vinegar, pomegranate molasses, and salt. Slowly drizzle in olive oil while whisking until emulsified.
Notes
Pomegranate molasses varies wildly between brands — taste and adjust.
Pairs with: Tomatoes, halloumi, aubergine, lamb.
Sources: