Pekmez

Pekmez (Turkish: pekmez, from Oghuz Turkic bekmes[1][2]) is a molasses-like syrup obtained after condensing juices of fruit must, especially grape by boiling it with a coagulant agent. It is used as a syrup or mixed with tahini for breakfast.

History

Fruit molasses, defrutum, goes back to the classical period.[3]

Regional variants

In Turkey, sugar beet (şeker pancarı), figs (incir) or mulberry (dut) are often used, as well as juniper berries (andiz). Pekmez made from carob (keçiboynuz or harnup) is popularly recommended as a treatment for iron deficiency anemia.

In the Balkans, it is more jam-like in texture and usually made of plums. In Greece, it is called petimezi (πετιμέζι).

In Arab cuisine, dibs or dibis is made from pomegranates, grapes, carob,[4] or dates.[3]

See also

References

Further reading


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