Turkish · IV The Method
Pomegranate Molasses and Sour Flavour Agents
I
Origin
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II
Description
Turkish cooking — particularly in the Southeast (Gaziantep, Şanlıurfa, Adıyaman) — uses a wider range of souring agents than any other tradition: pomegranate molasses (nar ekşisi), sumac water, dried tamarind, green plum (can eriği), sour cherry, unripe grape (koruk), and verjuice. Each produces a distinct sour dimension: pomegranate molasses is the most complex (sweet-sour with deep fruit notes); sumac is fruity-tart; koruk is sharp and astringent; tamarind is deep and slightly resinous.
III
The Thread
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IV
Flavour Context
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Pillars V — VII
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