Pekmez

Pekmez is a rich, thick syrup reminiscent of molasses, crafted by boiling down fruit juice—typically grape juice—until it condenses. To aid the thickening process, a coagulant such as wood ashes or ground carob seeds is often incorporated. You can savor pekmez as a syrup on its own or mix it with tahini for a delightful breakfast treat. In Azerbaijan, it is even blended with natural yogurt to create a refreshing summer drink.

Different regions put their own unique spin on pekmez. In Turkey, it's common to find pekmez made from sugar beet, figs, mulberries, and juniper berries. Carob pekmez is particularly favored for its rich iron content, making it beneficial for those with anemia. In Azerbaijan, mulberries, grapes, rosehips, and pomegranates are the typical choices for making pekmez. In the Balkans, the syrup, which often has a jam-like consistency, is frequently made from plums. In Greece, a similar product known as petimezi is popular. Meanwhile, in Arab cuisine, dibs or dibis is produced from pomegranates, grapes, carob, or dates.

Each version of pekmez offers a unique taste experience, reflecting the diverse culinary traditions of its region.