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.
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-TurkbyMahmud al-Kashgari.[1][2]
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 petmezorpekmez; 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]
In Turkey, sugar beet (şeker pancarı), figs (incir) or mulberry (dut) are often used, as well as juniper berries (andiz). Pekmez made from carob (keçiboynuzorharnup) 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).
InArab cuisine, dibsordibis (in some regions called "robb" or "rubb") is made from pomegranates, grapes, carob,[7]ordates.[3] In Azerbaijan, pekmez is also mixed with natural yogurt and consumed as a refreshment during summer time.[citation needed]
{{cite web}}: CS1 maint: numeric names: authors list (link)
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. |
