Pekmez (Turkish: pekmez, Azerbaijani: bəkməz/doşab) 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 Azerbaijan, pekmez is also mixed with natural yogurt and consumed as a refreshment during summer time.

Pekmez (Üzüm Pekmezi), a Turkish syrup made of grapes (grape syrup) or (Keçiboynuzu Pekmezi) of carob

EtymologyEdit

Pekmez is etymologically Oghuz Turkic in origin and it was called bekmes in the past. The oldest written account of the word is recorded in 1073 dictionary Dīwān Lughāt al-Turk by Mahmud al-Kashgari.[1][2]

HistoryEdit

Fruit molasses, defrutum, goes back to the classical period.[3]

Regional variantsEdit

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, grape, rosehip or pomegranates.

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 (in some regions called "robb" or "rubb") is made from pomegranates, grapes, carob,[4] or dates.[3]

See alsoEdit

ReferencesEdit

  1. ^ "pekmez". Nişanyan Sözlük. Retrieved 2020-10-21.
  2. ^ TDK Online - Pekmez entry[dead link]
  3. ^ a b Alan Davidson, ed., The Oxford Companion to Food
  4. ^ Maan Z. Madina, Arabic-English Dictionary, s.v.

Further readingEdit

External linksEdit

  •   Media related to Pekmez at Wikimedia Commons