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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]) is a molasses-like syrup obtained after condensing juices of fruit must, especially grape, fig or mulberry, by boiling it with a coagulant agent. It is used as a syrup or mixed with tahini for breakfast.

Pekmez is made of particularly sultana grapes. Another kind of pekmez made from carob is called keçiboynuzu pekmezi or harnup pekmezi. Keçiboynuzu pekmezi is popularly recommended as a treatment for iron deficiency anemia in Turkey.

History and regional varieties[edit]

The history of fruit molasses go back to the classical period: see defrutum.[3]

Pekmez is well known and made in the Balkans, though it is more jam-like in texture in some countries. In Greece, it is called petimezi (Greek: πετιμέζι).

Dibis is a similar product made from dates.[3]

See also[edit]


Further reading[edit]