Pomegranate Mint – African Recipes

Recipe ingredients and directions:

ROMMAN BI NAHNA (POMEGRANATE AND MINT CUP)

Morocco

3 ripe pomegranates

1 cup (8 ounces) vanilla yoghurt

10 fresh mint leaves, finely minced

fresh mint sprigs for garnish

In a serving bowl, mix the pomegranate seeds with the yoghurt and

the mint. Garnish with mint sprigs.

Note: To minimize stains when peeling a pomegranate, fill a sink

or large bowl with water. Hold the fruit under water, cut open the

crown, score the skin lightly into quarters, and peel it away

carefully. The seeds will sink to the bottom while the pith floats

to the top. Pour off the water, drain the fruit, and proceed with

the recipe.

Serves 4.

Category: African Recipes