Pomegranate molasses
 | |
| Alternative names | Dibs ar-rumman, robb-e anâr, melása rodioú, narsharab, nar ekşisi, nuri matsuk |
|---|---|
| Type | Condiment |
| Region or state | West Asia, South Caucasus, Anatolia, Balkans, Levant |
| Main ingredients | Pomegranate |
Pomegranate molasses, also known as narsharab (Persian: انارشراب; Azerbaijani: narşarab), dibs ar-rumman (Arabic: دِبْس الرُّمَّان), robb-e anâr (Persian: رب انار), melása rodioú (Greek: μελάσα ροδιού, "pomegranate syrup"), nar ekshisi (Turkish: nar ekşisi, "pomegranate sour"; Armenian: նարշարապ; Persian: نارشارَب, "pomegranate wine"),[1] and nuri matsuk (Armenian: նուռի մածուկ, "pomegranate syrup")[2] is a Middle Eastern, South Caucasian and Balkan condiment consisting of concentrated pomegranate juice. It is usually used in fish and meat dishes, and also as a dressing in salads.[3]
Etymology
[edit]The word narsharab, from Persian: انارشراب, romanized: (a)nârsharâb, literally means pomegranate wine, although it contains no alcohol. It contains 10% citric acid sugar. Dishes get a light sour taste because of narsharab.[4][5]
Preparation
[edit]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, and cinnamon, and sometimes black or red pepper, are added.[4][5]
See also
[edit]References
[edit]- ↑ "Narsharab Etymology". Wiktionary.
- ↑ "Homemade Pomegranate Molasses – 2 recipes". The Armenian Kitchen.
- ↑ "Narsharab in Culinary Dictionary". www.langet.ru. Retrieved 2019-07-04.
- 1 2 "Narsharab, country's delicious pomegranate sauce". Azerbaijan State News Agency. 2019-07-04. Retrieved 2019-07-04.
- 1 2 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.
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