This ingredient is key to Middle Eastern cooking and unlike it’s name suggests is quite tart. It’s available around Rosh Hashanah in some markets but easy to make with pomegranate juice if you cannot find it.
Use it in
Pomegranate Marinated Lamb with Spices and Couscous
Cumin Scented Eggplant
Rosh Hashanah Sweet and Zesty Chicken
4 cups pomegranate juice
½ cup sugar
3 tablespoons fresh lemon juice
Combine juice, sugar and lemon juice in a saucepan. Simmer, stirring to dissolve the sugar, then continue simmering until syrupy, about 50 minutes. Cool completely then store in a glass jar. If it thickens too much while cooling, just add a little water. It keeps well in the refrigerator for up to 6 months.