Turkish · IV The Method
Pomegranate Molasses in Gaziantep Cooking
I
Origin
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II
Description
Pomegranate molasses (nar ekşisi) — pomegranate juice reduced to a thick, intensely sour-sweet syrup — is the defining ingredient of Gaziantep cooking and southeastern Anatolian cuisine. Its role is structural: providing a sour-sweet dimension with a depth and complexity that tamarind has in Southeast Asian cooking or sumac has in Levantine cooking. It is not interchangeable with either — the citric acid, malic acid, and anthocyanin profile of pomegranate produces a specific flavour architecture.
III
The Thread
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IV
Flavour Context
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Pillars V — VII
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