Pomegranate molasses (also known as syrup) is made by boiling down pomegranate juice. The result is a thick shiny brown syrup with a molasses scent and distinctive sweet sour taste. Use it as you would balsamic vinegar, to give bland foods a little interest, to add a sour note, as you do with vinegar, and to heighten natural sweet or sour flavours. The easiest way to get acquainted with it is to use it as a drizzle – try it over a tray of roasted vegetables for starters. Just like mint sauce, it gives lamb a fresh zing, but it also adds a fruity note. It gives a nice tang to fish, chicken, duck and pork, used as a glaze, a drizzle, or added to an accompanying sauce. And try it mixed with pureed roasted eggplant and tahini and serve as a dip. It adds a depth of flavour to dressings, too. I love it swirled through yoghurt to serve with barbecued lamb cutlets, whole fish or char-grilled eggplants. In fact, I love it anywhere. I’m a total addict.
Once opened, store it refrigerated because ants love it, too. You might find that it thickens up after refrigerating, but 10 minutes at room temperature should loosen it again. It’s not a thing to buy and ignore because if it is left too long it will crystallise, so drizzle away …
hi…great simple recipe ..very delicious….I heard from my Late Father that they used to take this type of sauce since century… Now we use it to prepare Babaghannosh…Shawrma chicken …and oven baked flat bread with ground Lamb..
They all sound delicious Zouhair.