Moroccan Goat Cheese Croquettes with Pomegranate Glaze

Instructions

1. Prepare Cheese Mixture

   In a large bowl, combine goat cheese and cream cheese until smooth and well blended with no lumps. Add cumin, cinnamon, smoked paprika, cayenne pepper, fresh mint, and cilantro, mixing until all spices are evenly distributed throughout. Cover the bowl with plastic wrap and refrigerate for 30 minutes to firm up the mixture for easier handling.

2. Form Croquettes

   Using a small cookie scoop or tablespoon, portion the chilled cheese mixture into 12 equal portions (approximately 2 tablespoons each). Roll each portion between your palms to create smooth, round balls without cracks. Place formed croquettes on a parchment-lined baking sheet and freeze for 15 minutes until firm to the touch.

3. Bread the Croquettes

   Set up your breading station with three shallow bowls: one with all-purpose flour, one with beaten eggs, and one with panko breadcrumbs mixed with finely chopped pistachios. Working with one frozen croquette at a time, roll it first in flour to coat completely, then dip in beaten egg, allowing excess to drip off, and finally press into the panko-pistachio mixture, turning to coat all sides evenly. Press gently but firmly to ensure the coating adheres well.

4. Make Pomegranate Glaze

   In a small saucepan, combine pomegranate juice and honey. Bring the mixture to a boil over medium-high heat, then immediately reduce heat to medium-low. Allow the glaze to simmer gently for 15-20 minutes, stirring occasionally, until it has reduced by approximately two-thirds and coats the back of a spoon. The glaze should be thick enough to coat the back of a spoon. Remove from heat and stir in lemon juice.