Today we'll talk about how to make and what to eat real pomegranate sauce narsharab, and we will offer recipes for cooking different kinds of meat with this spicy ingredient.
Pomegranate sauce narsharab - recipe
Ingredients:
- large garnet - 6 pcs .;
- for a small pinch of salt and sugar;
- spices.
Preparation
Pour the pomegranate seeds into the saucepan, leave them over medium heat until they begin to soften, stirring. Next, start rubbing the grain with a crust for mashed potatoes. When all the juice comes out, strain it well, squeezing it through the sieve. Cake can be thrown away, and add juice with your favorite spices, a pinch of salt and sugar. Although the original narsharab is usually not seasoned with spices, this is only a matter of taste. Put the juice to boil for an hour or until it thickens to the consistency of liquid sour cream .
Now you know how to make the right pomegranate sauce narsharab, and then tell you how it can be used with the example of two wonderful recipes.
Duck in pomegranate sauce narsharab
Ingredients:
- duck fillet - 765 g;
- sweet onion - 2 pcs .;
- narsharab - 85 ml;
- Lenten oil without odor - 25 ml;
- green parsley, dill, basil - only 2 bunches;
- peas of pepper, salt.
Preparation
Cut fillets into cubes, onions - thin half rings. Fry the meat, add the onion and cook for another 5 minutes. Pour the meat over the narsharab, continue to simmer under the closed lid for another couple of minutes. At this stage, the meat can be transferred to the saucepan. Add the peas of pepper, salt and add a glass of water. Cook for 10 minutes, pour half the shredded greenery and turn off the fire. The meat is almost ready, let it brew. Duck fillets and onions are caramel colored and remain juicy, because they did not prepare long.
Beef in pomegranate sauce narsharab
Ingredients:
- pulp of beef - 675 g;
- onion - 1 piece;
- water 975 ml;
- narsharab - 95 ml;
- flour - 45 g;
- Lenten oil - 35 g;
- spices - a pinch of a feather of black, dried greens;
- salt.
Preparation
Rinse the beef under running water and dry it with a paper towel, cut the meat into cubes 2 cm wide.
Spread the beef in a bowl and pour over the narsharab, mix everything and leave to marinate for a couple of hours.
Pour oil in the pan and heat it. Lay the pieces (without marinade) into butter and fry until excess moisture evaporates. Continue to fry beef, stirring, on the pieces will begin to appear caramel crust.
When all the meat is covered with amazing pomegranate caramel, put it in a suitable form for baking. Pour into a clean frying pan a little oil and fry until the golden color of the onion half ring.
Free some space in the center of the frying pan, and pour in the flour, fry it for a minute. Pour hot water into the pan, mix everything, salt and season with spices. Stir the sauce thoroughly so that no lumps remain. Pour the fry in shape to the meat, cover with a lid and send to a preheated oven to 200 degrees for 40-50 minutes.