Serious Eats: Recipes

Cook the Book: Lamb Kebabs with Pomegranate-Cumin Glaze

Today's Cook the Book recipe, pomegranate-glazed lamb kebabs, uses one of my favorite ingredients, pomegranate molasses.

Imported from the Middle East, it's made by boiling down the red juice of the pomegranate to a thick, almost black syrup. With its intense sweet and sour flavor and relatively low price tag, it's a sort of poor man's aged balsamic vinegar. If you can't find it where you live, try making your own.

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