Pekmez (Üzüm Pekmezi), a Turkish syrup made of grapes (grape syrup
) or (Keçiboynuzu Pekmezi) of carob
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.
Fruit molasses, defrutum, goes back to the classical period.
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, or dates.