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Pekmez

From Wikipedia, the free encyclopedia
Pekmez (Üzüm Pekmezi), a Turkish syrup made of grapes (grape syrup) or (Keçiboynuzu Pekmezi) of carob

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

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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

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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

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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

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References

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  1. ^ "pekmez". Nişanyan Sözlük. Retrieved 2020-10-21.
  2. ^ TDK Online - Pekmez entry [dead link]
  3. ^ a b Alan Davidson, ed., The Oxford Companion to Food
  4. ^ Sabah, Daily (2017-10-19). "Pekmez: Natural cure-all wonder". Daily Sabah. Retrieved 2023-10-17.
  5. ^ Sun, Ernesto. "Pekmez". Global Ecovillage Network. Retrieved 2023-10-17.
  6. ^ 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)
  7. ^ Maan Z. Madina, Arabic-English Dictionary, s.v.

Further reading

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  • Media related to Pekmez at Wikimedia Commons