Homemade pomegranate syrup (sour) ~Nar ekşisi

December 19th, 2019 § Comments Off on Homemade pomegranate syrup (sour) ~Nar ekşisi § permalink

The high concentration of antioxidants give heart friendly pomegranates a reputation as a superfood including its rich vitamins.
Pomegranate syrup is an integral part of Turkish cuisine, especially Southern region of the country.
The pomegranate syrup is obtained by reducing its juice inorder to make the juice caramelized. This way you provide a thick, tangy, sour and a kind of sticky syrup.
With your home made version syrup, you can control the sweet ratio balance, as well as it has more rich and intense flavour according to the ready ones.
The pomegranate sour syrup (nar ekşisi) is highly used for dressing salads, sauces or roasts in Turkey.

  • 500 gr fresh pomegranate juice (approximately 6 medium pomagranates)
  • 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.

    Grenadine with vodka

    January 8th, 2013 § Comments Off on Grenadine with vodka § permalink

  • 3 medium pomegranates (try to find red grains)
  • 1/2 cup sugar
  • 1 1/2 cup vodka
  • water
  • 1/2 peeled scraped lemon
  • 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.

    Pomegranate salad

    November 28th, 2010 § Comments Off on Pomegranate salad § permalink

    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.

  • a bunch of rocket leaves (washed and coarsely cut)
  • 1 medium tomato(sliced) or 10 cherry tomatoes
  • 2 T pomegranate 
  • 1 t pine nuts
  • 1 garlic clove (cut in half)
  • 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:

  • 3 T extra virgin olive oil
  • 2 T balsamic vinegar
  • a pinch of sugar
  • salt to season
  • fresh ground black pepper
  •  
    Mix the dressing ingredients. Drizzle the dressing over the salad.
    Serve immediately.

    Pomegranate juice ~ and Grenadine

    November 11th, 2010 § Comments Off on Pomegranate juice ~ and Grenadine § permalink

    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 – starch wafers dessert

    August 21st, 2010 § 6 comments § permalink

    Güllaç – starch wafers dessert

       

     

               

                                                     

    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.         

  • 250 gr sugar
  • 10 güllaç leaves or sheets (starch wafers)
  • 1 lt milk
  • 1 T green  pistachios (shelled and chopped)
  • 100 gr slivered almonds
  • 2 T rose water
  • Heat milk and sugar in a small saucepan over medium heat. Stir until sugar has dissolved. Let it cool until room temperature.          

    Pour the milk-sugar mixture in a 35cm diameter round tray (as wide as possible). Break the sheet of güllaç into two pieces in order to fit to the tray. Then submerge it into the milk-sugar mixture and let it soften gently.
    Mix slivered almonds with 2 T sugar for the filling.
    Take the softened sheet (shiny side up) and put it into a coffee cup to form. Sprinkle the almond mixture in the center. Fold the overlapping layers and make a pack. Place it to a serving pan. Repeat with the remaining sheets. Pour the remaining milk over the packages you made in serving pan or dish. Sprinkle rosewater over them. 
    Leave to cool. Decorate with green chopped pistachios, red currants, strawberry tree fruit or pomegranate seeds. Serve cold.

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