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Purple Citrus and Sweet Perfume Meet Chef Silvena Rowe & Make Her Delicious Salad!

Silvena Rowe, executive chef of London's exquisite restaurant Quince at the May Fair Hotel, invites you on a journey through Eastern Mediterranean history and its culinary secrets. Here, the olive oil, rosemary, and basil of the West meet the exotic spices of the East for a contemporary cuisine of surprising lightness and variety.

To purchase Purple Citrus and Sweet Perfume and for a detailed description of the book click here.

To read the recipe demonstrated in the video click here.

Here's the recipe as it appears in Purple Citrus and Sweet Perfume:

Tomato, Pomegranate and Sumac Salad with a Pomegranate Dressing

The combination of sumac and tomato was made in heaven. This salad is best in the summertime when you can buy tomatoes that have not been grown in a greenhouse, when they are sweet and delicious. I discovered this salad on my very first trip to Istanbul. It is very common and the simplest of salads, but I was blown away by it!

serves 6

  • 6 ripe plum tomatoes
  • Seeds of 1 pomegranate
  • 1/4 cup olive oil
  • 2 tablespoons Pomegranate Molasses (See recipe below)
  • 1 teaspoon crushed sumac
  • 1/2 teaspoon ground cumin
  • Sea salt and freshly ground

Slice the tomatoes and place in a large bowl. Add the pomegranate seeds and combine. Mix together the olive oil, pomegranate molasses, sumac and cumin in a bowl. Pour over the salad, season with salt and pepper and gently toss. Serve at once.

Pomegranate Molasses

A thick syrup, made from boiling down pomegranate juice and sugar. It is sweet and sour at the same time. Delicious as a dressing, for marinating meat, or added to slow-cooked stews. Pomegranate molasses is also great to make drinks with. Readily available at Mediterranean markets, but easy to make at home. Here is a homemade version:

  • 1 quart bottled pomegranate juice
  • 2/3 cup sugar
  • 1/3 cup lemon juice

In a large, uncovered saucepan, over medium heat, stir all ingredients until the sugar has completely dissolved. Reduce the heat to a simmer and cook for roughly 1 hour, or until the juice has a syrupy consistency and has reduced to roughly 1 cupful. Pour out into a jar. Allow to cool, then store in refrigerator for up to 4 weeks.

Reprinted from Purple Citrus and Sweet Perfume: Cuisine of the Eastern Mediterranean by Silvena Rowe copyright © 2011. Used with permission of the publisher, The Ecco Press, and HarperCollins Publishers.

Also by Sylvena Rowe:

The Eastern And Central European Kitchen

The Eastern
and Central


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