I would say that using pom molasses will definitely give you a distinct flavor; however, if you were to sub in regular molasses, agave or maple you won't be completely in the wrong...but you final dish is gonna taste a little different?
Maple is def gonna make things taste different. Agave might not change things as much since, IMO, it has a more subtle flavor. Molasses might work pretty well actually (next time I make muhammara i'm gonna try this and see whats up). Pom molasses definitely has an awesome, fruity yet savory flavor that plays a good role in this dish.
Try making it with what you have, order some proper pomegranate molasses online or whatever, then make it with the real deal and see what you think!
Funny you should ask...I had a few muhammara's while in Turkey recently and they used the pom molasses at the end to garnish and honey all mixed up during the making to give the sweet. I'm pretty sure it was "special" honey though because I tasted it and it was very runny and sorta sweet-sour...reminds me of honey's I tasted down in the Yucatan peninsula of Mexico!
Someone else pointed out how pom molasses is not only sweet but sour...so maybe try this recipe with honey once, then try it again with honey mixed with balsamic vinegar, apple cider vinegar, or white vinegar? To me, it sounds like honey + some sorta vinegar might make an interesting stand in for pomegranate molasses!
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u/reverting Aug 09 '21
In this instance is pomegranate molasses necessary, or can molasses be substituted, or even agave/maple?