Pomegranate Walnuts SauceMakes 3 cups6 tablespoons olive oil1 large onion, finely chopped4 cloves garlic1 tablespoon fresh ground coriander seeds1 tablespoon fresh ground cumin seeds1 cup coarsely chopped walnuts1/2 cup pomegranate molasses3 tablespoons Harrisa, or any red pepper paste*1/2 cup lemon juicesalt to taste-In heavy saucepan, heat the olive oil and saute the onion, over medium heat, for 5 minutes.-Add the garlic, the coriander and cumin. Stir and saute for couple of minutes.-Add the walnuts, stir and saute for one of minute.-Add the rest of the ingredients. Stir, and cook over medium heat for 5 minutes. Remove from the heat.*Harrisa, is red pepper paste. It can be hot or mild and it is sold in all Middle Eastern Stores.Figs and Walnuts Strudel serves 81 Sheet store bought puff pastry2 cups figs and walnut jam, see recipe below4 tablespoons honey-Place puff pastry sheet on cookie sheet.-Spoon the fig and walnut jam in the middle lengthwise.-Fold the edge of the pastry to cover the jam.-Place your palm on top of the folded pastry and turn the mold upside down, this way the sealed part is underneath.-Bake in a 400 F. degree oven for 35 minutes or until the strudel is golden. Remove from the oven, drizzle the honey over it and serve.Fig and Walnut Jam.make 3 cups2 cups dry figs, cut the tip and chop the figs into small pieces1/2 cup coarsely chopped walnuts1 cup sugar3 cups water1 teaspoon ground anise seeds1 teaspoon lemon juice-Place all the ingredients in a heavy pan, bring to a boil. Stir and cook over medium- low heat, stirring often- until the syrup thicken and it feels like honey texture.-Remove from the heat, allow to cool down before serving.