Sauces
Pomegranate Molasses
دبس رمان
Antakya, Lebanon
A thick, dark syrup made by boiling down pomegranate juice for hours until it reaches a tangy-sweet consistency. A staple of southeastern Turkish cooking, especially in Hatay (Antakya) province, nar ekşisi is used in salads, marinades, dips like muhammara, and alongside grilled meats. Authentic nar ekşisi contains nothing but pomegranate juice, with no added sugar or glucose.
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What it is
A closer look at Pomegranate Molasses.
A thick, dark syrup made by boiling down pomegranate juice for hours until it reaches a tangy-sweet consistency. A staple of southeastern Turkish cooking, especially in Hatay (Antakya) province, nar ekşisi is used in salads, marinades, dips like muhammara, and alongside grilled meats. Authentic nar ekşisi contains nothing but pomegranate juice, with no added sugar or glucose.
What to look for
Know it when you find it.
Dark purple-black color, thick syrupy consistency, sweet-tart balance, pours cleanly without stretching like honey, pure pomegranate ingredient.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Pomegranate Molasses.
Names around the table
One food, more than one name.
Same family
Related foods and regional cousins.
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