Pomegranate molasses

Pomegranate molasses, also known as Dibs Ar-rumman (Arabic: دِبْس الرُّمَّان, rakkaz rimonim Hebrew: רכז רימונים, robb-e anâr Persian: رب انار, melása rodioú Greek: μελάσα ροδιού, "pomegranate syrup"), nar ekshisi (Turkish: nar ekşisi, "pomegranate sour"), and narsharab (Azerbaijani: narşərab, "pomegranate wine") is a Middle Eastern seasoning consisting of concentrated pomegranate juice. It is usually used in fish and meat dishes,[1] and also as a replacement for vinegar in salads.

"Pomegranate syrup" redirects here. For the European sugar syrup made from pomegranate, see Grenadine syrup.

About

The word narsharab (narşərab), from Persian: انارشراب, romanized: (a)nârsharâb, literally means pomegranate wine, although it contains no alcohol. It contains 10% citric acid and 45% sugar. Dishes get a light sour taste because of narsharab.[2][3]

Preparation

Recipes for narsharab vary. Commonly, unpeeled pomegranates are squeezed and heated to evaporate the juice. It is cooked to half its original volume. After the juice is thickened, sugar, coriander, basil, cinnamon, sometimes black or red pepper are added.[2][3]

See also

References
  1. "Narsharab in Culinary Dictionary". www.langet.ru. Retrieved 2019-07-04.
  2. "Narsharab, country's delicious pomegranate sauce". Azerbaijan State News Agency. 2019-07-04. Retrieved 2019-07-04.
  3. Ministry of Culture and Tourism Republic of Azerbaijan (2013). Kerimli T; Kerimov E; Ramazanova A (eds.). Azerbaijani Cuisine (A Collection of Recipes of Azerbaijani Meals, Snacks and Drinks) (PDF). Baku: «INDIGO» print house. p. 131. ISBN 978-9952-486-00-1.
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.