Pekmez

Pekmez is a molasses-like syrup obtained after condensing juices of fruit must, especially in Middle East and Balkans. It is a traditional product used as a dessert, sweetener, and nutritional supplement.

History

The history of Pekmez dates back to the ancient civilizations of the Middle East. It was a common sweetener and food staple in the Ottoman Empire, where it was used in a variety of dishes and beverages.

Production

Pekmez is produced by boiling down fruit juices, typically from grapes, figs, or mulberries, until they reach a thick, syrupy consistency. The fruit must is boiled slowly over a long period, allowing the water to evaporate and the sugars to caramelize. The resulting product is a thick, sweet syrup that can be stored for a long period.

Uses

Pekmez is used in a variety of ways in Middle Eastern and Balkan cuisines. It can be used as a sweetener in desserts, as a topping for bread or pancakes, or mixed with Tahini to create a traditional breakfast dish. It is also used in the production of certain types of Turkish delight and other confections.

Health Benefits

Pekmez is rich in iron, calcium, and potassium, making it a nutritious addition to the diet. It is often recommended as a natural remedy for anemia and other iron deficiencies. It is also a good source of energy due to its high sugar content.

See Also

• Molasses
• Tahini
• Turkish cuisine

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