This sauce, combining the sour-sweet depth of pomegranate molasses with the smoothness of olive oil, is a flavor unique to Turkish cuisine often chosen for kısır and roasted vegetable salads. Easy to prepare, it easily finds a place at everyday tables.
Measure and prepare the pomegranate molasses and olive oil separately; since the tartness of pomegranate molasses varies by brand, add a little at first and adjust to taste.
Combine the olive oil, pomegranate molasses, and crushed garlic in a bowl and whisk with a wire whisk until smooth.
Add the red pepper flakes and salt and mix; let the sauce rest for a few minutes before serving so the flavors settle.
Allergen: in its basic form this sauce doesn't contain common allergens; those sensitive to garlic should take care. Important: the tartness of pomegranate molasses can vary greatly between brands, so adjust the amount to taste. Caution: if prepared ahead, the sauce stays fresh in the fridge for at most 2-3 days.
As the pomegranate molasses thickens, the sauce's flavor also intensifies; if you find your pomegranate molasses too thick, you can thin it with a few drops of warm water before using.
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