Turkish Carob & Sesame Mousse with Pomegranate Compote & Crispy Phyllo Shards

Ingredients

• 3 tbsp carob powder (unsweetened), natural chocolate substitute
• 1 1/2 cups Greek yogurt (full-fat), strained overnight for thicker consistency
• 2 tbsp raw tahini (sesame paste), adds richness and nutty depth
• 2 tbsp raw honey, optional, for sweetness
• 3 tbsp pomegranate molasses, concentrate, no added sugar
• 1/2 cup fresh pomegranate seeds, for compote and garnish
• 1 whole whole pomegranate (fresh), juice extracted
• 2 sheets phyllo pastry sheets (whole wheat if available), cut into 2-inch shards
• 2 tbsp extra virgin olive oil, for brushing phyllo
• 1/4 tsp ground cinnamon, warming spice
• 1/8 tsp ground cardamom, subtle floral note
• 1/4 cup crushed unsalted pistachios, for topping
• 1 pinch sea salt, enhances flavor

Instructions

1. 1

   Prepare pomegranate compote: Combine fresh pomegranate juice (1/4 cup), pomegranate molasses, and pomegranate seeds in a small saucepan. Bring to gentle simmer over medium heat for 8-10 minutes until slightly thickened. Cool completely.

2. 2

   Make phyllo crisps: Preheat oven to 375°F. Brush phyllo sheets lightly with olive oil, sprinkle with pinch of cinnamon. Cut into irregular 2-inch shards, arrange on parchment-lined baking sheet. Bake 8-10 minutes until golden and crispy. Cool on wire rack.