PEKMEZ
Pekmez, produced for a long time in Turkey, is one of the most
common names of a concentrated and a shelf-life extended form of
grape juice produced by boiling without the addition of sugar or other
food additives. Therefore, it can be assumed to be a natural food
containing natural sugars such as glucose, fructose and minerals.
Pekmez is produced from the juices of fruits such as grape,
watermelon,apricot, prune, mulberry and sugar beet, all of which
contain sugar. However,the grape is the most common fruit used in
processing pekmez in Turkey. It is produced by concentrating juice up
to 70–80% total soluble solids content.
PEKMEZ
Molases is a nutritious food which is eaten and enjoyed by people.
Generally ;Pekmez is made from grapes and there is a large amount
of grape sugar in it.This sugar is easily able to pass into blood,so it is
nutritious. Therefore it is recommended for the chilren and many
patients suffering from anemia. We can benefit from especially the
black grape grown in the Black Sea region, in winter. This year there
wasn’t so much fruit in black grapes. The reason for this is the
extreme contrast between night and day temperature.Pollination
(fertilization) was never taken because of the pouring the grains of
grape.Black grapes which have a different taste and aroma are
desired by consumers as they are pesticide free and chemically
unfertilized.
PEKMEZ
In Turkey, Pekmez is usually eaten with Tahin, a sesame seed paste.
The two ingredients are mixed together and used as a dip for bread.
Pekmez is also tasty in yoghurt, as well as being highly nutritious.
If you add a dessert spoonful of üzüm pekmezi to a glass of milk it
makes a lovely caramel flavour milkshake great as a drink at
breakfast time or you can add it to hot milk as a bed time drink.
You can also use üzüm pekmezi in baking, in salads and in cooking
to add flavour to stews and pastas.
MAKING PEKMEZ
The first step in pekmez production is washing and crushing of the
grapes. We need a tin-plated copper boiler,a steel pan and
perforated cloth bag. Juice is extracted using a pneumatical or
mechanical press. The grape juice is then boiled with a calcareous
substance called pekmez soil containing sterile white soil which
has high amounts of CaCO3.
Pekmez soil lowers the acidity caused by naturally existing tartaric
and malic acids by precipitating them as calcium tartarate and
calcium malate.
MAKING PEKMEZ
The fire is lit and, when it is going, the metal pot is placed over it.
The pan is promptly filled with the freshly-pressed grape juice.
Some time later, plastic yoghurt cartons arrive containing a fine,
white powder. This is mainly derived from a special kind of rock or
soil of particular composition. The powdered rock or soil is used to
balance the taste and to separate the solids from the liquid. It also
helps to neutralise the acidity of the grapes.
The white powder was added and the stirring resumed.
MAKING PEKMEZ
The production of Pekmez is a long process. At some point
the brew was allowed to stand for a few hours, so that all the
solids sank to the bottom of the liquid. The remaining juice
was reheated and boiled until it thickened into what resembled
syrup. The characteristic dark colour comes from the sugars
being caramelised in the boiling process.
BESTEL
Bestel,which is one of the local tastes,is among our
diets for years with its easily preparation and
nutriotional value. Usually made by boiling grape juice
and sliced aubergine,Bestel is mostly consumed during
the winter months.
BENEFITS OF PEKMEZ

Pekmez is used as a traditional medicine in many countries, for
example China. It has been proven that Pekmez boosts the
immune system, regulates blood sugar levels, counters
dementia and prevents blood disorders.

Pekmez made from carob, keçiboynuzu pekmezi or karup
pekmezi, is used in Turkey to treat people with low levels of iron.

Pekmez contains carbohydrates in the form of glucose and
fructose, and is absorbed into the bloodstream without having to
be digested first. It's also an important source of vitamins and
minerals such as calcium, potassium, iron and various B
vitamins.
BENEFITS OF PEKMEZ



It is highly beneficial for pregnant women and children and
with its sweet flavour also a great alternative to sugary foods
often given to kids.
It offers many great benefits through the vitamins and
minerals and antioxidants but the main benefit is that it is a
great source of iron and is very beneficial to anemic people.
The great thing about pekmez is that it is so versatile and can
be used in many ways and at the same time offers you many
great health benefits.