Recipes from pomegranate: sauce "ourarab", pomegranate

Recipes from pomegranate: sauce 2

Nutrition of pregnant women

Recipes from pomegranate: sauce "ourarab", pomegranate sherbet and drink "Firyuza"

The fruits of a pomegranate with shimmering blood-red grains inside and its crimson-red flowers have long been considered in the East a symbol of fertility and wealth. And in the Quran the grenade is mentioned among the trees growing in the Garden of Eden. Such a glory this plant is due not only to its extraordinary beauty ...

Marina Popova


No one knows exactly where the grenade came from. Some call it the birthplace of Persia, others call it North Africa. To the Romans, these fruits came from the inhabitants of Carthage - Phoenicians. Therefore, in ancient Rome, garnet and received the name "Carthaginian apple". True, the name did not stick, and now we call these fruits grenades - from the Latin word granatus, which means "granular". Now pomegranate is grown in Italy, Portugal, Spain, Transcaucasia, the Crimea, Central Asia and, of course, in the Middle East.


Since there is a pomegranate is uncomfortable because of its small grains, the juice is used mainly for food - in the best grades of pomegranate it is up to 3/4 of the mass of fruits. In sweet and sour pomegranate juice contains 20% of sugars (glucose and fructose) and up to 8% of citric acid. There are in it and vitamins B, C, PP. Grenadine (sometimes called pomegranate juice) is useful for future mothers, especially those who are prone to anemia: in this case, doctors recommend drinking half a glass of grenadine three times a day. It will be better if you mix pomegranate juice with carrot or beetroot. Such a drink normalizes digestion, reduces headache, lowers blood pressure. But, having regaled with juicy grains or having drunk the juice, do not forget to rinse your mouth or brush your teeth: the citric acid contained in these fruits destroys the tooth enamel. Do not rush to throw out the skin of the pomegranate, as well as the septa and membranes that separate its grains. A decoction of the dried peel is used as a cosmetic product - they are rinsed with greasy hair after washing. The partitions and membranes are dried and added to tea: it is believed that they act as a sedative.


Little is known that pomegranate juice in oriental kitchens is used not only for making drinks. It (as well as whole grains of pomegranate, which are eaten along with bones) are added to pilaf and other meat dishes. Condensed pomegranate and grape juices are used to make a very useful and delicious pastille, in the Caucasus grenadine is made also with the "usarab" sauce - it is usually served with meat or fish. When choosing a pomegranate, be aware that the sweeter usually turns out to be larger fruits. To store whole grenades in a dry cool room can be 1-2 months. Frozen pomegranate seeds lay in the freezer in closed plastic bags a year. But fresh pomegranate juice is able to "hold out" in the refrigerator only 2-3 days. Squeeze juice out of pomegranate in several ways. You can cut the fruit in half and use a juicer for citrus. You can pass the seeds of the pomegranate through a sieve with a chopstick or crush. And if you need a small amount of juice, then squeeze it can be using garlic.

"Ourarab" sauce You will need:

  • 2 grenades,
  • salt to taste.

From pomegranates squeeze out the juice, salt it and simmer until it boils for 1/3 of the original volume. Then remove the juice from the heat and strain. Continue to cook the sauce until a smooth, thick mass is obtained.

Pomegranate sherbet You will need:

  • 2 cups of pomegranate juice,
  • 1 cup of sugar,
  • 1 liter of water,
  • 1 drop of rose oil or a pinch of vanillin.

Cook the syrup from sugar and water. When the syrup has cooled, add pomegranate juice, rose oil or vanillin and put the ready sherbet into the cold. Serve cold.

Drink "Firyuza" You will need:

  • 6 tbsp. spoons of pomegranate juice,
  • 6 centuries spoons of grape juice,
  • 300 g melon pulp,
  • 2 glasses of sparkling mineral water,
  • food ice.

Six high glasses to half fill with crushed ice. Pour into each glass of a spoonful of grape and pomegranate juice, put cubed melon pulp and add mineral water. Ready to serve immediately to the table.