Turkish grape molasses (Uzum pekmezi)
- josephsm May 1, 2006 06:11 AM
Back from Istanbul with a bottle labeled Uzum Pekmezi (grape molasses). Can anyone advise me on what to do with this stuff? Someone there recommended mixing it with tahini to make a spread to put on toast. Thanks.
I've not had the grape molasses, but of late, I've been experimenting with date molasses--excellent, both as an alternative sweetener in baked goods, and just drizzled on yogurt or oatmeal. Also with carob molasses--kinda gross plain, just sort of bitter, but it works very well in these healthy cookies I make, as a sugar replacement. It's much less sweet than the date, and probably the grape.
I realize you're not asking about those two, but I'm thinking that since they're sort of all the same deal, they can be used in similar ways. Therefore--on oatmeal, yogurt, as a sugar alternative. I bet if you cut it with some balsamic vinegar, it'd make a good ingredient in salad dressing.
Let us know what you do with your turkish treasure trove!
We had it in Turkey - as you said - mixed with or drizzled over tahini on bread. It's sort of the Turkish equivalent of peanut butter and jelly. Also stirred some into good yogurt. It doesn't have the acidic edge of pomegranate molasses - more like honey. Quite delicious. Try it anywhere you'd use honey.
I use it to sweeten up a vinaigrette served with a spinach salad topped with toasted hazelnuts, dried blueberries, and Rogue Creamery blue cheese.
Thats how we prepare in Turkey ..mix 1 tablespoon of grape molasses with 1 tabelespoon of Tahini and then spread it on a piece of bread ..this is very healthy .
Also you can eat 2 tablespoon of molasses every morning before breakfast if you have iron deficiency this is excellent source of iron ..also tahini is source of calcium ...very healthy food indeed..
You can also use it as a grilling sauce over chicken, it's great on the bbq. Mix it with some garlic, onion, chiles, and use it as a grilling sauce. It's also good as a sweet and sour drizzle sauce by combining in a saucepan with verjuice (young wine), adding lemon, and some eastern spices, such as cardamom, and ginger.
It would be good as a component for a glaze or sauce on any fowl, or pork, as an addition to gravies, or in baked goods to add depth of flavor and sweetness.
you can mix it with tahini which i hated as a child or it is a really nice substitute for syrup for your pancakes. as good as maple. try it. it really works.