Pomegranate Molasses and Temerhindi or Ourt

I am crazy about pomegranate molasses (sometimes called pomegranate concentrate or syrup), the thick, tangy-sweet concentrate of reduced tart pomegranate juice and often sugar and lemon juice. It has myriad uses in the kitchen, from barbeque sauces, marinades, and gravies to flavoring dips like hummus and even guacamole. I call for it in several recipes. You’ll find it in Middle Eastern markets, specialty stores, and many supermarkets. Once opened, it should be tightly stored in the refrigerator, where it will keep almost indefinitely. (For more on pomegranate molasses, see Spiced Pomegranate Molasses Applesauce). Temerhindi, also known as ourt, and a concentrate of tamarind, lemon juice, and sugar, is usually prepared at home by Middle Eastern Jews in a rather time-consuming process. It is available ready-made at Middle Eastern Jewish groceries. Temerhindi is delectably tart and sweet, like pomegranate molasses, which makes a good substitute for it. If neither is available, a fair stand-in can be made by boiling together a mixture of one part prune butter (lekvar), one part sugar, and two parts lemon juice until it has the consistency of thick tomato sauce. In a pinch, mix equal parts of lekvar and apricot butter with a bit of lemon juice, and simmer together for a few minutes until well combined.