In our time it is difficult to imagine a dish without sauce, which always gives it a more rich and unusual taste. There are many kinds of sauces, but we want to stop on a sauce of pomegranate juice, which is suitable for meat and fish, and perfectly shades their taste.
Pomegranate sauce "Narsharab"
To make a pomegranate sauce "Narsharab", which is a dish of Azerbaijani cuisine, you will only need fresh pomegranates and salt. The amount of fruit you determine yourself, depending on how much the final product you want to get. Salt is added to your liking.
Before you make a pomegranate sauce, you must choose ripe juicy fruit. After that, clean them and fold the grains into a large deep pan. Put it on the fire and press the grain with a wooden tolkushkoy. When they let the juice - stir and continue to crush. Do this until the bones from the grains become white.
After that, put a lot of the pot into a colander, put it on a bowl so that the juice does not drain, and again push and stir the grains. When you have nothing to squeeze out, remove the colander, and put the juice in a bowl on the fire and bring to a boil, stirring occasionally. Then reduce the heat and, while stirring, cook the juice until thick. Ready sauce should have a consistency a little bit more sour than sour cream. Turn off the fire and add salt, for 2.5-3 kg sauce about 1 teaspoon.
Give your product a cool, pour it over the cans and store it in the fridge. This pomegranate sauce is perfect for meat and fish.
Pomegranate sauce for shish kebab
It is simply impossible to imagine a shish kebab without sauce, so instead of buying ready-made condiments of questionable quality, we will tell you how to make a pomegranate sauce yourself.
- pomegranate juice - 1 item;
- sugar - 1 teaspoon;
- red sweet wine - 1,5 items;
- starch - 1/2 tsp;
- garlic - 2-3 cloves;
- salt - 1 teaspoon;
- crushed greenery of basil - 2 tbsp. spoons;
- black ground and red hot pepper - to taste.
Pomegranate juice with 1 glass of wine, to them add salt, sugar, pepper and garlic, passed through the press. Put this mixture on a slow fire and bring to a boil. After that, cover the pan with a lid and continue to simmer the sauce for another 20 minutes. Then dilute the starch in the remains of the wine and pour this mixture into the sauce. Continue to cook it until it thickens. Finished sauce turn off, cool and serve to meat. It is best combined with pork or lamb shish kebab, but with other types of meat it can also be used.
Turkish pomegranate sauce
In Turkey pomegranate sauce is very popular, it is served not only to fish and meat dishes, but also used as a salad dressing. The main difference between the Turkish pomegranate sauce and the Azerbaijani sauce is that nothing is used for its preparation except for pomegranates, neither salt nor sugar.
So, if you want to get a sweet sauce, choose sour-sweet garnets, and to have a beautiful ruby color, do not use fruits with pink seeds. Of 2.5 kg of pomegranates, you will have about 150-200 g of sauce. Ripe grenades clean, and squeeze out juice from them with a juicer. If you do not have it, then put the grains in a bowl and
Prepared fresh squeezed juice on medium heat, after it starts to bubble, reduce the heat and continue to cook the juice, stirring until the liquid evaporates from it and it thickens. Do not cover the pan with a lid. If a lot of foam forms during the cooking, just remove it with a spoon. Finished the sauce in bottles, allow to cool and put in the refrigerator.
If you want to replenish the arsenal of sauce recipes to fish, or meat, then prepare a pesto or tkemali sauce . Bon Appetit!