Pomegranate molasses – or pomegranate syrup – has a fruity sweetness that's countered by a lovely, sharp tart flavour. Most often found in Middle Eastern recipes, and often referred to as rob-e Anar or dibs rumman, pomegranate molasses is a favourite ingredient in Ottolenghi’s cookbooks. Pomegranate molasses can be used in savoury and sweet dishes alike. It has the sweet-sourness of tamarind, rather than the pure fruit-richness of sultanas and prunes. How do I cook with pomegranate molasses? Pomegranate molasses is delicious in everything from salad dressings and the roasted aubergine dip baba ganoush, to fesenjan stew, a braised chicken and walnut dish. The sharpness beautifully complements the oil in salad dressings, and is a good substitute for vinegar or lemon juice - try using alongside hazelnut oil for a rich and rounded dressing. Even try drizzling a little on top of hummus, or - in sweet dishes - over ice cream and meringues. Read more about pomegranate molasses with cooking ideas here. Product formulations and details may change. For the latest ingredients and allergen information always check product packaging prior to consumption. Ingredients: Concentrated natural pomegranate juice (70%), sugar (30%). About Cortas Cortas began in the Lebanese mountain town of Brummana in the 1920s, with Emile Cortas and his mother Wadad Makdisi Cortas making apricot jam in their family kitchen. Its success led Emile to train in commercial jam-making in Ireland; his younger brother Michel, a chemistry graduate, later joined him. From those first jars, Cortas grew into one of Lebanon’s oldest food producers, making the ingredients at the heart of Lebanese cooking. What we particularly like about Cortas is that generations of Lebanese families have grown up with these products in their cupboards. The brand has survived war, the destruction of its factory twice, and almost a century of enormous change.
