Fakty o: Pekmez
Treść dostępna tylko w języku angielskim
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. In Azerbaijan, pekmez is also mixed with natural yogurt and consumed as a refreshment during summer time.
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. 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 is made from pomegranates, grapes, carob, or dates.
Iran