[Sca-cooks] Semolina, Khabisa with Pamegranate

[David Friedman]

>----- Original Message -----
>From: "David Friedman" <ddfr at daviddfriedman.com>
>>  I don't see how you can make these quantities
>>  consistent with the original text. You are
>>  supposed to have six times as much pomegranate
>>  juice as sugar, by weight--and the density of
>>  sugar is close to that of water, so that means
>>  about six times as much by volume. Even if we
>>  assume that your water plus syrup is intended as
>>  reconstituted pomegranate juice--and I think you
>>  have way too little syrup for that--you still
>>  have only one sixth the amount of pomegranate
>>  juice called for in the recipe. Am I missing
>>  something--as your text appears on my machine,
>>  there is a symbol ½, which looks like a large pi,
>>  before "cups" in each case. I'm assuming it is
>>  1/2.
>
>Greetings,
>     I was using Pomegranate Molasses/Syrup instead of juice with extra sugar
>and water to compensate for it.
>Dinah

Why would you use extra sugar? The syrup contains 
whatever sugar was in the juice that was boiled 
down to make the syrup. If you are trying to 
reconstitute it to get back to the juice, 
wouldn't you just add back the water? But your 
combined water+syrup was about a sixth of the 
amount of juice in the original, relative to 
sugar.

If anything, the syrup might have added sugar of 
its own--you would have to check the bottle to 
see. If so, you would want to compensate in the 
opposite direction--put less sugar into the 
recipe relative to the amount of juice, not, as 
you did, much more.
-- 
David Friedman
www.daviddfriedman.com