Pekmez

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Günbalı with Tahin

Pekmez in Turkish and petimezi in Greek is the name for the syrup-like liquid obtained after condensing juices of (especially) grape, fig or mulberry by boiling with coagulant agents. It is used as a syrup or mixed with tahini for breakfasts.

Most of the grape products in Turkey are in the form of pekmez and raisins, particularly sultanas.

There is also another kind of Pekmez, made from Carob, called Keçiboynuzu Pekmezi or Harnup Pekmezi in Turkish.

1 Production
- 1.1 Günbalı
- 1.2 Solid Pekmez
2 References

[edit] Production

Grapes and figs reserved for production are squeezed by mortar or presser to produce grape juice. The juice is cooked at 50-60° Celsius for 10-15 minutes. A special kind of soil, used to purify the juice from particles, should be added to the juice while it is being cooked. Soil is also useful for balancing the taste. The Ministry of Agriculture in Turkey advises producers to use 1-5 kilograms of soil for 100 kilograms of grape juice.

Grape juice is stored in containers for 4-5 hours to ensure that all particles in the juice sink to the bottom. The limpid part of the juice is collected from the container and transferred to boilers for further heating. This boiling process gives pekmez its dark color and high viscosity. Pekmez has a dark color because of the caramelized sugar in the boiled grape juice. The juice loses its fluidity due to water loss by evaporation. Additionally, pekmez produces a special smell when prepared in cooking.

[edit] Günbalı

'Günbalı' or 'Balbaşı' is a type of pekmez that waits some time under direct sunlight after the process told above is achieved. It is the cheapest kind of pekmez and can be consumed as a beverage.

Solid Pekmez

[edit] Solid Pekmez

'Solid Pekmez' or 'Çalma Pekmez' is a combination Günbalı and a specially prepeared leaven. The standard of the leaven is 5 egg whites, 500 g icing sugar, 500 g old pekmez -- per 25 kilograms of pekmez. Solid Pekmez can be eaten with Tahin.