Iraqi Stuffed Prunes

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  1. Stuff the prunes with the walnut halves. Sauté in
  margarine for about 5 minutes; until tender. Add the
  wine; pomegranate syrup, and lemon juice. Simmer,
  uncovered, over a low heat for about 20 minutes. Serve
  as an accompaniment to Turkey, Lamb, or Veal with
  artichokes, using the juice as a sauce.