Pomegranate Syrup

Pomegranate syrup (dibs il-rumman), also called pomegranate molasses or concentrate. A recipe for making this syrup is given in al-Warraq’s tenth-century Baghdadi cookbook, where he calls it rubb al-rumman. It calls for reducing the pomegranate juice by boiling it down until it is of syrupy consistency. The finished product is fruity and tangy, and is used in cooking for the pleasant acidity it gives to a dish. It is available at Middle Eastern shops, and a bottle would go a long way.