Bethany Kehdy

A Champion of Middle Eastern Food & Recipes

Vinegars, Syrups & Souring agents

Sarka Babicka
Photography by Sarka Babicka



Verjuice (aka as hosrum)  is the unfermented, sour juice, extracted from semi-ripe grapes. Verjuice adds a wonderfully delicate, sweet-tangy tone to dishes, salads and reductions. Verjuice is available in some supermarkets and Middle Eastern delicatessens.

Apple Vinegar 

Our family farm in Baskinta is host to hundreds of apple trees of which much of their fruit goes to souk each year. My father retains a certain amount to go around for the family of course and there is also apples that go to making vinegar. I hope to post about this process in the near future.

Pomegranate Molasses is a syrup made by boiling down the juice of pomegranates until it is reduced to a thick, crimson brown liquid. The flavor is a combination of sweet and tart and can be used in place or along with fresh lemon juice. It is often used to dress a fattoush salad, sauces for meats, desserts and as a condiment.

Tamarind is a souring agent that lends a very distinctive flavor to curries and stews such as this wonderfully rich and pungent dish from the Persian Gulf region of Iran. Tamarind is sold in several forms and can be found in major supermarkets as well as in Asian, Spanish and Middle Eastern grocers. I prefer to use block over concentrate, since it’s nearly identical to fresh pods but easier to use because you don’t have to break out of its shell. It’s also more tart and flavorful.


2 thoughts on “Vinegars, Syrups & Souring agents

  1. Try a splash of this with a shot of gin (preferably Hendricks), ice, a sprig of mint, and top up with soda water. Lovely on a hot afternoon!

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