Petimezi

Petimezi (Greek: πετιμέζι Greek pronunciation: [petiˈmezi]), also called epsima (Cypriot Greek: έψημα) and in English grapemust or grape molasses, is a thick, non-fermented grape juice. It was a specialty on the Greek island of Crete, and was referred to as epsima, as it is still called in Cyprus, by the Ancient Greeks.[1] It is produced by cooking down must or moustos (Greek: μούστος Greek pronunciation: [ˈmustos])[2] for hours, until it becomes dark and syrupy.

Petimezi keeps almost forever, and it was one of the ancient sweeteners, along with honey.[3] Its flavor is not just sweet, but much more complex, with slight bitter undertones. There are light colored syrups and dark colored ones. Both are dependent on the type of grape that is being used.

Etymology

The word petimezi comes from the Turkish pekmez which can refer to any molasses-like syrup from reduced fruit must.

The modern Cypriot word, epsima, was used for the compound by ancient Greek authors.[4]

History

The ancient physicians Hippocrates of Kos and Galen both discuss epsima.[5] Pliny the Elder states that it was also referred to as siraion (Greek: "σίραιον" ).[6] The Athenian playwright Aristophanes references it in one of his plays. The Romans used must in cooking and they had different versions called sapa, defrutum, and carenum.

Uses

It is used in deserts when cooking and also as a sweet topping for some foods. It is still used today, and can be homemade[7][8] but is also sold commercially under different brand names.

From late August until the beginning of December, dark crunchy and fragrant petimezi cookies, moustokouloura (Greek: μουστοκούλουρα), are made. Most Greek bakeries sell moustokoúloura, and each baker has its own recipe for the cookies, that can be either small and hard, or large and crumbly.

Petimezopita (Greek: πετιμεζόπιτα) is a spiced cake with petimezi, which tastes like a cross between carrot cake and gingerbread.[9]

See also

References

  1. ↑ , Pliny to Elder, on Perseus
  2. ↑ http://greekfood.about.com/od/doityourself/r/moustos.htm
  3. ↑ http://www.petimezi.gr/
  4. ↑ , Pliny to Elder, on Perseus
  5. ↑ Jacques Jouanna Greek Medicine from Hippocrates to Galen: Selected Papers, 2012, p. 190. ISBN 978 90 04 20859 9
  6. ↑ , Henry George Liddell, Robert Scott, A Greek-English Lexicon, on Perseus
  7. ↑ http://greekfood.about.com/od/syrupssauces/r/petimezisyrup.htm
  8. ↑ http://www.food.com/recipe/petimezi-greek-grape-syrup-262278
  9. ↑ http://greekfood.about.com/od/coffeecakestylecakes/r/petimezo_kriti.htm

Further reading

External links