Soggo’ Baladi with Pomegranate Molasses

Ingredients

• 500 gram sausages (baladi & non-spicy - slice if too large) - سجق- سوسيس
• 2 tablespoon olive oil - زيت زيتون
• 2 medium onions (thinly sliced) - بصل
• 3 garlic cloves (minced) - فصوص ثوم
• 4 tablespoon pomegranate molasses - دبس رمان
• 2 tablespoon pine nuts (toasted) - صنوبر
• 1/2 cup boiling water - ماء ساخن
• 1 lime (juiced) - ليمون بلدي
• handful parsley (finely chopped) - بقدونس

Step by step

1. Heat 1 tablespoon olive oil in a large skilled. Make sure the pan is hot, add the sliced soggo' and stir it until it is fried on all sides (about 8 minutes). It doesn't need to be cooked-through yet.
2. Remove the soggo', heat another tablespoon of olive oil to the same pan. Add sliced onions and minced garlic and let them sauté until softened.
3. Add pomegranate molasses and hot water. Make sure to scrape the burned soggo' bits from the pan while you stir all together.
4. As it comes to a simmer, add the soggo' back to cook for another 10 minutes.
5. In the meantime, toast pine nuts in a small pan for a couple of minutes over medium heat.
6. As the soggy' sauce thickens, transger into serving dish, sprinkle with toasted pine nuts and finely chopped parsley. Serve hot.