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How to Make Homemade Pomegranate Molasses – Nar Eksisi

Homemade pomegranate molasses, Nar Eksisi

Homemade pomegranate molasses, Nar Eksisi

I adore the taste of rich, tangy pomegranate molasses, nar eksisi. It is an essential ingredient in Antakya and southern Turkish cuisine and widely used in Middle Eastern cooking. The concentrated flavor of pomegranates molasses adds so much goodness and flavor to salads, casseroles, dips and desserts.

Pomegranates freshly squeezed on a traditional hand held juicer, in Pergamum, Turkey

Pomegranates freshly squeezed on a traditional hand held juicer, in Pergamum, Turkey

In addition of its delicious and natural sweet and tangy taste, pomegranate is also very rich in nutrient, packed with antioxidants, vitamins and minerals. I have lots of fond memories of drinking freshly squeezed pomegranates, nar suyu, during my travels in Turkey, like this glass we had while visiting Pergamum, during our culinary and cultural tours.

Bountiful, flavorful pomegranates, packed with goodness

Bountiful, flavorful pomegranates, packed with goodness

Pomegranates feature often especially in southern Turkish and Antakya cuisine. We use the thick & fragrant pomegranate molasses sauce, nar eksisi in Spicy Bulgur wheat salad, Kisir, a specialty in the southeast of Turkey, offered as a welcome to guests. This delicious sauce adds so much flavor to Gavurdagi Salad of tomatoes, onions and walnuts. We also like to “bathe” vegetables like peppers and zucchini or courgettes in pomegranate molasses, before stuffing them with aromatic rice and ground meat, as in this Stuffed peppers with bulgur, ground meat and pomegranate molasses. You can also serve pomegranate molasses and olive oil in a small bowl to accompany Potato and bulgur rolls, Patatesli, bulgurlu kofte; their flavor complement one another so beautifully.

Homemade pomegranate molasses, nar eksisi

Homemade pomegranate molasses, nar eksisi

I was very excited to get some big, juicy pomegranates at my Turkish food market in North Cheam, England and made my own pomegranate molasses, nar eksisi. It is worth while making your own, as it will be all natural and less sweet than the commercial ones; you will really taste the pomegranates and nothing else.

Squeezing the juice out of pomegranate seeds

Squeezing the juice out of pomegranate seeds

It is easy to make pomegranate molasses at home; the trickiest bit is getting the juice out of the pomegranate seeds. The way I do is to take out all the seeds, place a large bowl under the sink and squeeze the pomegranate seeds with your hands through a sieve over the bowl. Try to extract as much of the juice as you can. Or if you are lucky enough to get freshly squeezed pomegranate juice, you can use that too.

Homemade pomegranate molasses, nar eksisi, ready to use

Homemade pomegranate molasses, nar eksisi, ready to use

You can keep your home made pomegranate molasses, nar eksisi, covered in the fridge for at least two months. It will thicken more as it cools down and sets in the fridge, so good to bear in mind. Pomegranate molasses is in constant use in our kitchen from a simple salad dressing to adding flavors to the meals and worth the investment.

Afiyet Olsun,

Ozlem

5.0 from 8 reviews
How to Make Homemade Pomegranate Molasses - Nar Eksisi
 
I adore the taste of rich, tangy pomegranate molasses, nar eksisi. It is an essential ingredient in Antakya and southern Turkish cuisine and widely used in Middle Eastern cooking. The concentrated flavor of pomegranates molasses adds so much goodness and flavor to salads, casseroles, dips and desserts. Afiyet Olsun!
Author:
Recipe type: Sauces - Pomegranate Molasses
Cuisine: Turkish Cuisine
Ingredients
  • 1058 ml /4 ½ cups / 2 ¼ lb. freshly squeezed pomegranates juice (out of 8 large pomegranates)
  • 26 gr / 2 tbsp. brown sugar
  • 15 ml/ 1 tbsp. lemon juice
Instructions
  1. Take out all the pomegranate seeds and save in a bowl.
  2. Place a large bowl and a sieve under the sink.
  3. Squeeze the pomegranate seeds with your hands through a sieve over the large bowl. Try to extract as much of the juice as you can. Discard the left over seeds.
  4. Pour in the freshly squeezed pomegranate juice in a heavy saucepan. Stir in the sugar.
  5. Bring the pan to a boil over medium to high heat and stir until the sugar is dissolved.
  6. Add the lemon juice, mix and reduce the heat to medium to low, just enough for simmering.
  7. Simmer for about 1 hour and 10 minutes, stirring every 10 minutes; the juice will get thicken and reduce to ¾ cups.
  8. Turn the heat off and let the pomegranate molasses cool. It will thicken more as it cools down.
  9. Once cool, pour into a glass jar with an airtight lid on.
  10. Store in the fridge up to 2 months.
  11. Makes ¾ cup / 177 ml/ 6 fl oz. pomegranate molasses
 

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42 Responses to How to Make Homemade Pomegranate Molasses – Nar Eksisi

  1. jaz October 20, 2014 at 11:40 pm #

    i wish i could make my own but pomegranates are way too expensive here.

    • Ozlem Warren October 21, 2014 at 12:51 pm #

      I know what you mean Jaz, they are much more expensive abroad and I need to hunt for offers; having said that the pomegranate molasses keep so well in the fridge for a long time and a little bit of it goes a long way, so it’s a worthy investment if you can.

  2. senior dogs abroad October 21, 2014 at 2:37 am #

    Özlem’ciğim, We love nar ekşisi as well – partly because you taught us how to appreciate it to its fullest with your recipes. We also have one of those big squeezers shown in your first photo which helps. Up to now, we’ve only used it to squeeze pomegranate juice to mix with vodka! Now, I have another mission – homemade pom molassas. Çok teşekkürler, öptüm. J

    • Ozlem Warren October 21, 2014 at 12:50 pm #

      So glad to hear it dear Jolee, and the homemade pomegranate molasses would be lovely with the juicy pomegranates you can get at home, hope you enjoy making your own, cok sevgilerimle, Ozlem

  3. Peri's Spice Ladle October 21, 2014 at 3:47 am #

    Lovely recipe and pictures. And once you have it on hand, pomegranate molasses can find many uses:) xxPeri.

    • Ozlem Warren October 21, 2014 at 12:48 pm #

      Thank you Peri, I agree with you, pomegranate molasses have multiple uses and keep in the fridge for a long time, worth the investment:) Ozlem xx

  4. Alan October 21, 2014 at 5:03 am #

    . . even if only used for a salad dressing it is such a delightful taste.

    • Ozlem Warren October 21, 2014 at 12:47 pm #

      I so agree Alan, thank you!

  5. Joy @MyTravelingJoys October 21, 2014 at 8:17 am #

    Merhaba from Poland! :-) For the pomegranates, is the amount of 4 1/2 cups for the pomegranate juice itself? I have my sturdy Turkish juicer, as pictured, so I use that whenever I get some fresh pomegranates, which sometimes go on sale here!

    • Ozlem Warren October 21, 2014 at 12:47 pm #

      Yes Joy, 4 1/2 cups is the actual pomegranate juice itself – great that you have the juicer, it saves a lot of time and cleaning up! I got my pomegranates on sale here too, worth hunting for, many thanks for stopping by!

  6. BacktoBodrum October 21, 2014 at 8:32 am #

    Our pomegranate tree has massive fruit this year. I have a glass of the juice next to me as I write. I shall certainly be boiling some of it for molasses.

    • Ozlem Warren October 21, 2014 at 12:45 pm #

      How lucky that you can grown your own pomegranates BB, enjoy them – and hope you enjoy making your own pomegranate molasses, it’s an essential ingredientt in our house.

  7. Claudia October 21, 2014 at 6:31 pm #

    Pomegranate molasses is honestly one of my most favourite things::I could almost drink it from the bottle! I refer to it as the new balsamic. But truth to tell, I don’t see myself making it anytime soon when I can so easily buy it :)))

    • Ozlem Warren October 22, 2014 at 9:37 am #

      Merhaba Claudia, thank you for stopping by! I have the same feelings for pomegranate molasses, I find myself licking the spoon all the time! The real thing is truly delightful without the additives and you can get that at home, lucky you!:) Since I can’t, made my own, really happy with the result.

  8. Phil in the Kitchen October 28, 2014 at 11:59 pm #

    I’ve often thought that I should try making my own pomegranate molasses, especially since I seem to use such a lot of it. Now I know how to do it, so I just need to find some pomegranates and some time. It’s the time of year when I start cooking lots of red cabbage and these days I usually add some pomegranate molasses following your example. (I think that recipe appeared on your blog around 3 years ago now – time passes so quickly).

    • Ozlem Warren October 29, 2014 at 12:39 pm #

      It is worth making your own Phil, if you can. I noticed even supermarkets run special offers on pomegranates these days, very satisfying to make your own. And it would pair really well with red cabbage, thanks for reminding me too!

  9. MyKabulKitchen November 18, 2014 at 5:01 pm #

    Thank you for sharing this recipe, I was curious how this is made as I often use pomegranate molasses in my cooking (especially with ground beef/lamb) but buy it ready-made.
    So excited it is pomegranate season here, wishing you all the best :-)

  10. liz Wormer November 26, 2014 at 6:39 pm #

    I am very pleased with your website. I have been in TURKEY several times, and love their food, thank you for doing this great website! liz.

    • Ozlem Warren November 27, 2014 at 10:29 am #

      Merhaba Liz, thank you very much for your kind note, so glad you’re enjoying the recipes here, delighted to hear it!

  11. Natalie January 30, 2015 at 4:23 am #

    I just really cant believe it! After seven years of cooking turkish, I finally know how to obtain nar eksisi, thank you so much, many my favourite recipies called for it, and I always have omitted it…now Im thrilled to have it done at home, you are genious. Thanks once again!

    • Ozlem Warren January 30, 2015 at 2:51 pm #

      Merhaba Natalie, delighted to hear it : ) A bit of nar eksisi really add a lot of flavor and easy to make, so glad you’ll be enjoying it – afiyet olsun!

  12. Şenay Arpacioglu November 3, 2015 at 9:54 pm #

    Bende bu yaz memleketen getirdim ev yapımı nar ekişini. Çok güzel. Yapımı bayagi meşakkatli ama tadı süper.
    sevgiler…

    • Ozlem Warren November 4, 2015 at 12:57 pm #

      Merhabalar sevgili Senay, cok tesekkurler notunuz icin; gercekten ev yapimi nar eksisinin yeri bambaska, elinize saglik, Sevgiler, Ozlem

  13. Turkey's For Life November 4, 2015 at 7:44 am #

    Love, love, love pomegranate molasses – we’ve always got a bottle in the fridge, preferably bought from one of the local villages rather than the supermarket. :) We even drizzle it into food you’re perhaps not supposed to. 😉
    Julia

  14. jahida November 10, 2015 at 4:45 pm #

    Kindly can we use honey in the recipe instead of sugar? If yes How much. I cannot eat sugar for health reasons

    Thanks in advice

    Jahid

    • Ozlem Warren November 11, 2015 at 12:02 pm #

      Merhaba Jahida, many thanks for stopping by. Honey is a good idea for substitution; I would start with 1 tbsp. honey and check the taste; I like my pomegranate molasses more on tangy side than sweet; so you can adjust if you prefer a little sweeter for a bit more extra. Hope you enjoy making, best wishes, Ozlem

  15. adriane November 25, 2015 at 2:42 pm #

    I do not have a juicer. Could I simmer the pulp first then strain out the seeds before continuing to reduce to a syrup? Also, is the added sugar and lemon juice actually necessary? I am thinking of making this of the pulp only, Nothing added.

    • Ozlem Warren November 25, 2015 at 2:46 pm #

      You could try that Adriane, why not? And by all means take out the sugar and lemon juice if you like – having said that a bit of sugar and lemon juice also help thickening the sauce. You could try honey instead if you like. I believe the food we make should reflect our taste so I always encourage readers to tweak the recipes to their taste. I hope this helps.

  16. Olga Greece December 10, 2015 at 4:06 pm #

    Merhaba, Ozlem.

    I just got back from my 2-months trip in Turkey and I wanted to keep some Turkish taste in my life so I tried making nar eksisi following your recipe. It came out really tasty. Can’t wait to try more of your recipes! Thank you :)

    • Ozlem Warren December 10, 2015 at 5:36 pm #

      Merhaba Olga; thank you so much for your kind note; very glad to hear you enjoyed making nar eksisi with my recipe and keeping those wonderful Turkish flavors of your visit alive : ) Do hope you enjoy other recipes too, many thanks for letting me know : ) My best wishes, Ozlem

  17. Anja Burgar January 4, 2016 at 11:07 am #

    Merhaba Ozlem, as I promised I’m reporting about my Christmas gift Nar Eksisi. It turned out delicious. Instead of squeezing the juice out by hand I used a blender. I pulsed the blender a few times and then use a sieve to squeze out the rest of the juice. It tastes great! Thanks for this wonderful recipe.

    • Ozlem Warren January 5, 2016 at 11:15 am #

      Merhaba dear Anja, thank you so much for this lovely note, delighted to hear your nar eksisi was a success!You are very welcome, afiyet olsun, Ozlem

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