Pekmez (Üzüm Pekmezi), a Turkish syrup made of grapes (grape syrup) or (Keçiboynuzu Pekmezi) of carob
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.
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
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]
In Azerbaijan, pekmez is also mixed with natural yogurt and consumed as a refreshment during summer time.[citation needed]
