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Pekmez

File:Pekmez.jpg
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.[clarification needed] 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 grapes, carob,[3] or dates.[4]

See also

References

Further reading


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