Pekmez
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.
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] In Azerbaijan, pekmez is also mixed with natural yogurt and consumed as a refreshment during summer time.[citation needed]
See also
[edit]References
[edit]- ^ "pekmez". Nişanyan Sözlük. Retrieved 2020-10-21.
- ^ TDK Online - Pekmez entry [dead link]
- ^ a b Alan Davidson, ed., The Oxford Companion to Food
- ^ Sabah, Daily (2017-10-19). "Pekmez: Natural cure-all wonder". Daily Sabah. Retrieved 2023-10-17.
- ^ Sun, Ernesto. "Pekmez". Global Ecovillage Network. Retrieved 2023-10-17.
- ^ Zagreb, N1 (2018-01-12). "Razlika između džema, pekmeza i marmelade" [The difference between jam, pekmez and marmalade]. N1 (in Serbian). Retrieved 2023-10-17.
{{cite web}}: CS1 maint: numeric names: authors list (link) - ^ Maan Z. Madina, Arabic-English Dictionary, s.v.
Further reading
[edit]External links
[edit]Media related to Pekmez at Wikimedia Commons
 | This Turkish cuisine-related article is a stub. You can help Wikipedia by expanding it. |
 | This breakfast-related article is a stub. You can help Wikipedia by expanding it. |