Pomegranate juice

Recipe by Alexander Mandron, chef of the Levantine restaurant.

Recipe taken from the book "Holiday salads and appetizers. Very simple.

Tkemali is a legendary Georgian sauce that is an integral part of the national cuisine. Its history dates back to ancient times when Georgian housewives used sour plums to create a universal seasoning. The sauce has a rich sweet-sour taste with spicy notes of garlic, chili pepper, and aromatic herbs. Pomegranate juice gives it a delicate fruity tang, while spices reveal the depth of Georgian culinary traditions. Tkemali perfectly complements meat dishes, especially kebabs, adding freshness and brightness to them. It is also used with fish, vegetables, and traditional flatbreads. This sauce is believed not only to enhance the flavor of food but also to aid digestion due to its natural ingredients. The true taste of Georgia in one jar!

Muhammara made from roasted peppers is a fragrant dish of Arabic cuisine, full of rich flavor and spicy notes. This sauce, based on roasted red and hot peppers, is infused with the warmth of the Mediterranean. Its rich, slightly smoky aroma is complemented by subtle accents of pomegranate juice and smoked paprika, creating a balance of sweetness and spiciness. Garlic and cumin add depth to the flavor while olive oil makes the texture smooth and velvety. Traditionally, muhammara is served with flatbreads or fresh bread; it pairs wonderfully with meats and vegetables and can also serve as a base for marinades and dressings. The dish is perfect for those who appreciate a rich flavor palette and Eastern culinary traditions.

Pomegranate-soy marinade for meat is a harmony of rich flavors and noble shades of Russian cuisine. The combination of tart pomegranate juice with the depth of soy sauce creates a rich, layered aroma that permeates the meat, making it tender and juicy. Garlic, paprika, and khmeli-suneli add spicy warmth, while lemon adds a fresh tang to complete the composition. This marinade is perfect for beef, pork, or poultry, enhancing their natural flavors. Ideal for baking, frying, and grilling, it transforms an ordinary dish into a culinary masterpiece. Inspired by traditions, this marinade will be an indispensable element of festive tables, maintaining a balance between sweetness, acidity, and spiciness.

Duck breast in the oven is a classic dish of French cuisine that combines the nobility of duck meat with the sophistication of marinade. Pomegranate juice adds a light fruity acidity, cognac brings depth of flavor, and Dijon mustard adds spiciness. Lime adds freshness, while a mix of ground peppers highlights the richness of the meat. Baked in foil, the breast retains its juiciness, and pre-searing gives it an appetizing crust. This dish is perfect for a romantic dinner or festive gathering. It pairs wonderfully with red wine and a side of caramelized vegetables. French chefs appreciate duck for its tenderness and ability to absorb complex flavor nuances, turning each bite into true gastronomic delight.

The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).

Pork medallions marinated in pomegranate juice are a gastronomic masterpiece that combines the sweetness and tartness of pomegranate with the tenderness of pork. Historically, pomegranate has been used in Eastern and Mediterranean cuisines as a symbol of abundance and a flavor accent. The marinade of pomegranate juice, Italian herbs, and cumin adds depth of aroma and a slight tang to the meat. The seared medallions retain juiciness inside while developing an appetizing crust. Serving with chili pepper adds spiciness, turning the dish into a vibrant and unforgettable taste experience. This recipe is perfect for a festive dinner or special occasion, highlighting the author's skill in creating refined flavor combinations.

An icy cocktail of scorching hotness. Pomegranate and grapefruit juices make the drink fiery when seen through the light, vodka makes the blood run faster through the veins, ginger ale excites. And 5 drops of TABASCO® Habanero will remind you of the hottest days of the past summer.

Cocktail recipe from El copitas bar.

The recipe was shared with us by Narek Avagyan, chef of "Ararat Park Hyatt Moscow.

The recipe is taken from the collection of recipes by Nastya Ozerova.

The recipe is taken from the book "Abkhazian cuisine" published by "Eksmo".

The recipe is taken from the book "Abkhazian cuisine" published by "Eksmo".

The recipe is taken from the book "Abkhazian cuisine" published by "Eksmo".