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Similar Tahini, Carob Tree, Halva, Qurabiya, Sujuk | ||
How to make pekmez in cappadocia
Pekmez (Turkish: pekmez, from Oghuz Turkic bekmes) 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.
Contents
- How to make pekmez in cappadocia
- Pekmez od ljiva video plum jam recipe
- History
- Regional variants
- References
Pekmez od ljiva video plum jam recipe
History
Fruit molasses, defrutum, goes back to the classical period.
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 (Croatian: pekmez od šljive) . In Greece, it is called petimezi (πετιμέζι).
In Arab cuisine, dibs or dibis is made from pomegranates, grapes, carob, or dates.
