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Print this Recipe    Pomegranate Mint

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.

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