Pekmez

Pekmez (Üzüm Pekmezi), a Turkish syrup made of grapes (grape syrup) or (Keçiboynuzu Pekmezi) of carob

Pekmez (Turkish: pekmez, from Oghuz Turkic bekmes[1][2]) or dibs (Arabic[3]) 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.[4]

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 apples (sweet or sour). In Greece, it is called petimezi (πετιμέζι).

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

See also

References

  1. ↑ TDK Online - Pekmez entry Archived July 20, 2011, at the Wayback Machine.
  2. ↑ Nisanyan.com - Etymological Dictionary - Pekmez Archived July 14, 2011, at the Wayback Machine.
  3. 1 2 Maan Z. Madina, Arabic-English Dictionary, s.v.
  4. 1 2 Alan Davidson, ed., The Oxford Companion to Food

Further reading


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