Egyptian Pomegranate Sauce — A Sweet and Tangy Glaze for Lamb, Pork, or Chicken
Egyptian Pomegranate Sauce — Sweet, Tangy and Perfect for Grilled Meats
From September to December, Egypt harvests its ancient pomegranate crop — a fruit treasured for over 3,000 years. A pomegranate was even found in the tomb of a servant of Queen Hatshepsut, Egypt’s first female pharaoh. Today, Egypt exports two main varieties: Baladi and Wonderful, prized for their jewel-like arils bursting with sweet-tart juice.
This easy Egyptian Pomegranate Sauce is perfect as a silky gravy for grilled lamb, roasted pork, or juicy chicken. Its sweet-tangy depth pairs beautifully with smoky meats and adds an elegant North African flair to any holiday or dinner table.
Tip for choosing pomegranates: Pick fruits that feel heavy for their size. The skin may look rough or uneven — that’s normal and doesn’t affect the jewel-red seeds inside.
Ingredients
- 1 ½ cups pomegranate juice
- ½ cup fresh pomegranate seeds (arils)
- 2 tablespoons all-purpose flour
- 1 teaspoon onion salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 tablespoons salted butter
Directions
- In a small bowl, whisk flour into the pomegranate juice until smooth.
- Pour mixture into a saucepan. Add butter, onion salt, onion powder, and garlic powder.
- Simmer gently for 8–10 minutes, stirring until thickened to a glossy sauce.
- Stir in pomegranate seeds just before serving for fresh bursts of flavor.
- Serve warm over grilled lamb, pork chops, or roasted chicken.
Food History: The word “pomegranate” comes from Latin and means “apple with many seeds.” Ancient Egyptians used pomegranates as a symbol of prosperity and renewal, and the fruit still thrives along the Nile today.
