Pekmez (Turkish: pekmez) 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.

Etymology[edit]

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]

History[edit]

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

During the Byzantine era, the region of Trapezus (modern Trebizond) grew mulberry trees for silkworms. Local Armenians used mulberries to make a sweet syrup called petmez or pekmez; the Greeks made grape syrup, siraios (σιραίος). After the Byzantine Empire fell, the term petmez replaced the Greek names for grape syrup in Greek, in the form petimezi.^{[citation needed]}

Regional variants[edit]

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.^[4][5] In Azerbaijan, pekmez is made mostly from mulberry, grape, rosehip (doshab) or pomegranates(narsharab).

In the Balkans, it is more jam-like in texture and usually made of plums. It usually contains more fruit products and less sugar than jam.^[6] 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,^[7] or dates.^[3]

See also[edit]

• Grape syrup
• List of grape dishes
• List of syrups
• Pomegranate molasses
• Date honey

References[edit]

Further reading[edit]

• Ministry of Agriculture in Turkey, archived page

External links[edit]

• Media related to Pekmez at Wikimedia Commons