Pekmez
Pekmez (Turkish: 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.
Etymology
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
Fruit molasses,
defrutum, goes back to the classical period.[3]
During the Byzantine era, the region of
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
In Turkey,
In Azerbaijan, pekmez is made mostly from mulberry, grape, rosehip (doshab) or pomegranates(narsharab).In the Balkans, it is more
petimezi
(πετιμέζι).
In
dates.[3]
See also
References
- ^ "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
External links
Media related to Pekmez at Wikimedia Commons
