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.
