Aegeaneating

Preheat oven to 180°C.

Try to find red grained pomegranates which are generally sour.

The simplest and easiest way to get pomegranate juice is to cut it into two pieces and press it with a fruit juicer. By this way, you do not need to sieve or filter, more over the juice is flavourful and very intense, preserving all the vitamins of the pomegranate.

Pour the pomegranate juice to a Pyrex pan.

Place a tray into the oven and put the Pyrex pan on it and bake until it is reduced by half for approximately two hours.

Pour the deep coloured syrup to a sterilized bottle and put it to the refrigerator.

Remove pods and white membranes of the pomegranates.

Press out the juice of the pomegranates with a lemon squeezer. You will be surprised when you try it, because it is very practical to get pomegranate juice.

From 3 pomegranates you should get 1 1/2 cup juice.

Put the juice (and the pulp if you like but it will be a little bit bitter then)  in a glass jar.

Add peeled & scraped lemon and vodka.

Seal the jar and let wait 2 weeks.

Filter with cheese cloth if you added the pulps.

Then it is your choice to add sugar. If you like it as it is, start tasting.

If you don’t, boil sugar with water make a syrup (3/4 cup of syrup)  and add it to the pomegranate vodka mixture.

The grenadine has a deep colour and a rich flavour.

This Aegean and Mediterranean regions native vegetable is a natural anti-oxidant with a peppery flavour. The rocket with pomegranate is not only delicious but also a very healthy combination.

You can also have a look at another rocket salad recipe from here.

Rub the inner part of a large bowl with garlic clove. It adds flavour to the salad. Then put all the ingredients together into the bowl.

For dressing:

The taste of the pomegranate is sweet, sometimes sweet and sour but pleasant. When you open it, you see hundreds of nectar sacs covered with thin membranes. Its ruby red juice is full of nutrients, because of its antioxidant character; while its seeds add flavour to food.

Its homeland is in the Himalayas of India and Iran. The Spaniards brought it to the western countries. The pomegranate has a prominent place in Turkish cuisine as Turkey is one of the largest producer.

In Turkey, we have an old custom to break a pomegranate on New Year’s eve. It is believed that when a pomegranate ceremonially broken on the ground at home, the whole year would be blessed with plenty.The Greeks have the same tradition. In addition to it, in Greece it is customary for a house guest to bring a pomegranate decoration gift when one buys a new house. They have the same tradition during New Year’s period, believing that the decoration will bring wealth.

• 2 pomegranates (approximately 600 gr)
• citrus juicer

Cut the pomegranates into half. Squeeze the half by using a hand citrus juicer and make circular motions. Repeat with the rest.

Consume immediately.

For grenadine:

Squeeze 4 pomegranates as indicated above.

Put the juice in a saucepan and add 4 T sugar. Bring to a boil. Then simmer for 15minutes. Pour into a sterilized bottle. It can be stored up till three months in the refrigerator.

Use it for alcoholic coctails or desserts.

Güllaç or starch wafers have a special place among the Ramazan sweets. The name derived from the words güllü aş meaning literally rose soup. It has rose water among its ingredients and therefore it has a mystical scent of the rose. This Turkish invention is so light that can be consumed any time very easily. 

It is so practical to prepare of course if you can find this starch wafers (güllaç leaves) around. Try Turkish grocery stores. Don’t forget, a high quality of güllaç sheet transmits the back light as well as it is bright and white.         

Heat milk and sugar in a small saucepan over medium heat. Stir until sugar has dissolved. Let it cool until room temperature.