Seattlest just got a beautiful 250ml bottle of Kemal Kükrer Nar Ekşisi, or pomegranate sour, in the mail--direct from Antalya, Turkey. We fell in love with this stuff on our recent sojourn to the Mediterranean when it was served to us as a salad dressing, diluted with a mild-tasting oil and poured over greens. Now that we have this entire bottle of sweet, tangy, thick, deeply pomegranatey essence here in Seattle, we're wondering what else we could use it for. Cocktails? Could we bake with it somehow? How could we use this with meat? Any ideas? more ›