Pekmez (Turkish: pekmez, from Oghuz Turkic bekmes , Azerbaijani: doşab/bəkməz) is a molasses-like syrup obtained after condensing juices of fruit must, especially grape by boiling it with a coagulant agent like wood ashes or ground carob seeds. It is used as a syrup or mixed with tahini for breakfast.
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.[clarification needed] In Azerbaijan, pekmez is made mostly from mulberry or grape.
- Media related to Pekmez at Wikimedia Commons
|This Turkish cuisine-related article is a stub. You can help Wikipedia by expanding it.|
|This breakfast-related article is a stub. You can help Wikipedia by expanding it.|