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Pomegranate-Glazed Roast Vegetables
Roast carrots and red onions until nearly tender, then glaze with pomegranate molasses and return to the oven for a few minutes. Finish with herbs.
Pomegranate-Glazed Roast Vegetables
Roast carrots and red onions until nearly tender, then glaze with pomegranate molasses and return to the oven for a few minutes. Finish with herbs.
Pomegranate Walnut Dip
Blend roasted red pepper, walnuts, breadcrumbs, olive oil and a spoonful of pomegranate molasses. Serve with flatbread and raw vegetables.
Pomegranate Walnut Dip
Blend roasted red pepper, walnuts, breadcrumbs, olive oil and a spoonful of pomegranate molasses. Serve with flatbread and raw vegetables.
Pomegranate-Glazed Chicken
Mix pomegranate molasses with olive oil, garlic and black pepper. Brush over chicken thighs during the final minutes of roasting until glossy.
Pomegranate-Glazed Chicken
Mix pomegranate molasses with olive oil, garlic and black pepper. Brush over chicken thighs during the final minutes of roasting until glossy.
Cheese-Filled Poğaça
Prepare the dough according to the pack, fill small portions with feta and parsley, shape, brush with egg and bake until golden.
Cheese-Filled Poğaça
Prepare the dough according to the pack, fill small portions with feta and parsley, shape, brush with egg and bake until golden.
Isot Roasted Aubergine
Roast aubergine wedges until soft and browned, then toss with garlic, yoghurt and a generous pinch of Isot chilli flakes.
Isot Roasted Aubergine
Roast aubergine wedges until soft and browned, then toss with garlic, yoghurt and a generous pinch of Isot chilli flakes.
Hot Isot Flatbread Finish
Top warm flatbread with grilled vegetables, yoghurt and herbs, then squeeze over Original Isot Chili Olive Oil just before serving.
Hot Isot Flatbread Finish
Top warm flatbread with grilled vegetables, yoghurt and herbs, then squeeze over Original Isot Chili Olive Oil just before serving.