Those who hear the word "narsharab" for the first time may have associations with something exotic and distant. And this is a delicious sauce made from pomegranate seeds. It can be made at home; this does not require special equipment and rare products.
Narsharab has a thick texture and rich taste. It got its name from the Turkic wine "Nar Shar". It is very popular in eastern countries, where it is used for almost all dishes.
Recipe
According to the classic recipe, this sauce is made from the fruits of a wild-growing pomegranate tree, but you can buy a regular pomegranate, and give the right taste with the help of spices. Before cooking narsharab, you need to remember that this is a long and laborious process, but even delicate gourmets will appreciate this sauce.
According to the classic recipe, the main product for making the sauce is pomegranate grains. But they can be replaced with pomegranate juice, which is sold in glass bottles. It is important to remember that nectar from a tetra pack is not suitable for this!
To prepare 1 liter of sauce you will need:
- 4 kg of grains;
- sugar;
- salt;
- spice.
Spices are chosen according to taste; they give the sauce a special subtlety and aroma. This can be coriander, basil, cinnamon, allspice, cloves, dried herbs, and nutmeg. You do not need to understand the seasonings, but add only 1-2 spices. An essential ingredient is sugar, which will help extend the shelf life of the sauce by several weeks. Another cooking feature is the choice of dishes. The pan should be made of stainless steel, other materials can react to the acid of the pomegranate.
To prepare the sauce, the grains must be poured into a saucepan and put on low heat, kneaded with a wooden pusher so that the bones turn white. After that, strain the mass through cheesecloth and put on the fire again for about 2 hours, so that the mass decreases by 1.5-2 times. To make sure it's done, you need to cool a spoonful of sauce and see the consistency. If it is thick, like liquid sour cream, then the dressing is ready. If not, the mass still needs to be boiled. Spices and sugar are added 10-15 minutes before the fire is turned off, and salt is added only to the cooled narsharab.
Cooking applications
In eastern countries, narsharab is added to almost all dishes. It can be used as a marinade, seasoning for samsa and pasties, and pour over ready-made chicken, meat and fish dishes.
In Azerbaijan, it is customary to dip matnakash, fresh bread, into pomegranate sauce, and season beef and lamb with it. Narsharab is also prepared in Turkey, but salt and spices are not added to it. Turks dress seafood, fish and salads with sauce. The exotic sauce can be used as a marinade. The meat becomes very juicy and soft, and the finished kebab turns out with a spicy note.
Despite the unusual taste and appetizing appearance of narsharab, you should not abuse it. The sauce contains a lot of acids that irritate the stomach and affect the tooth enamel, so it is better to eat pomegranate dressing in moderation.
No one can resist meat dishes dressed with pomegranate sauce. But still, people with peptic ulcer disease, pancreatitis, gastritis, and intestinal diseases will have to give up such a dish. It is better to refrain from narsharab during pregnancy and lactation.
