NARSHARAB - UNIQUE SAUCE, CREATED AND WIDELY USED IN THE EXPANSES OF SUNNY AZERBAIJAN!
Narsharab is a unique sauce, created and widely used in the expanses of sunny Azerbaijan!
Thick, dark, viscous liquid of ruby red color has piquant sourness, light fruity sweetness, and a deep luring fragrance. There are only fresh pomegranate juice and sugar inside this classic product. However, there exist the recipes of the Narsharab with additions and herbs.
There are different types of Narsharab. But the best sauce is made from Goychay pomegranate variety. Product made from these fruits is more saturated and aromatic. In translation from Azerbaijani, Narsharab is a pomegranate wine. And, indeed, people who have tried this product, note that it is filled with pleasant wine notes and gives a unique fruit flavor.
Narsharab goes perfectly well with meat dishes, the sour-sweet note shading excellent taste of meat. "Pomegranate wine" perfectly complements fish dishes. Narsharab can be used as a marinade in the preparation stage of a culinary composition or served with ready food. In any case, Narsharab will add a special zest to many dishes. The original sourness kindles appetite, and the rich spicy-fruit palate of taste makes the gastronomic composition complete.
THE BEST NARSHARAB IS PREPARED IN AZERBAIJAN
«Pomegranate wine» — sauce was invented in Azerbaijan. The dish absorbed the best sides of the Caucasian cuisine and therefore gives the food a bright, memorable color.
In Azerbaijan, the recipe is passed on from generation to generation. There are secrets of creating this culinary delights in every house where prepared Narsharab. It is easy to guess that the best Narsharab is prepared in Azerbaijan. The fresh pomegranate fruits grown under the tender rays of the Azerbaijani sun and pure granulated sugar, form the basis of a viscous sweet-spicy supplement to meat. And exactly in this country, the fruits with ruby seeds are available in the fresh form and right quantity.
Classic Narsharab is prepared from purified and pre-pressed fresh pomegranate seeds. Ready juice is left to infuse for several days. Furthermore, the juice is evaporated to the desired consistency gradually adding sugar in over low heat. The sauce is prepared three days before the expected delivery. It is possible to store the product for a long time. Therefore, it is customary in Azerbaijan to make a large amount of this magnificent sauce at once. The production conditions of preparation technology of Narsharab differ little from homemade one. The only difference is that scales are different and the thermal processing of the product is carried out using the modern industrial equipment. But the best traditions of cooking favorite pomegranate dressings for meals are fully preserved.
Narsharab is made from natural pomegranate juice and sugar. The benefit of this culinary masterpiece is obvious. Pomegranate helps stabilize the hemoglobin in the blood. Juice has a beneficial effect on hematopoiesis, balances low blood pressure, and is a natural source of strength and health. Pomegranate concentrate has powerful immunomodulatory effects on the body. Also, this "pomegranate wine" is credited with antioxidant properties. Excellent taste qualities create a positive mood background. After all, when a person eats a delicious dish - hormones of joy (endorphins, serotonin) are produced.
However, considering all the useful qualities, it does not hinder to know what harm can cause the use of Narsharab sauce. People who suffer from hypertension should not abuse this supplement to fish and meat delicacies. People with the individual intolerance to the components are at risk of getting a severe allergic reaction from Narsharab sauce. Pomegranate is considered a powerful fixative. If a person suffers from constipation, he should not abuse this culinary delights. The sauce is also not useful in gastroenterological diseases. Gastric ulcer, gastritis, duodenitis and other characteristic problems are often a contraindication for the use of such food. Narsharab contains sucrose and fructose. Diabetics should take this moment into account when calculating the dose of insulin or making a low-carb diet. The sauce will not do any harm to healthy people who have reached adulthood, and children (from 12 years). But it is better to consume Narsharab moderately. One should not forget that its task is to shade the flavor, and not to become the main note of the gastronomic gamma.
THE GILT-HEAD (ORATA) WITH NARSHARAB
In conclusion - a recipe for a very tasty fish dish with a piquant sauce Narsharab.
- Gilt-head – 2 pcs. medium size;
- Butter - 30 grams;
- Narsharab sauce - 60 ml (2 tablespoons);
- Natural honey - 2 tsp;
- Garlic - 3 tooth;
- Boiling water - 100 grams;
- Salt, pepper - to taste;
- Flour - for breading;
- Vegetable oil - for roasting.
Wash fish, cleanse, release from the entrails and salt. Next, whole or portioned pieces of gilthead should be rolled in flour and fried over medium heat until cooked. Melt the butter until it is liquid and mix with Narsharab, spices, honey, and chopped garlic. Then, it is necessary to add boiling water and mix a homogeneous mass. The blend should be poured on the fish in the pan. It is recommended to cover the gilthead with a lid and allow to stew for 5-7 minutes. Almost all water will be evaporated during this period and the fish will be covered with sweet and sour glaze with a spicy aroma and piquant flavor. Serve while the gilthead is hot. The dish can be decorated with a sprig of thyme and ripe pomegranate seeds.