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Pekmez Grape Molasses – Boiled Grape Juice
Description
Pekmez grape molasses is a traditional Turkish syrup that’s often mixed with tahini to make a sweet dip or spread – this is a staple part of a Turkish breakfast enjoyed with fresh, crusty bread. It is made from grape juice that has been boiled to make a thick, molasses-like syrup. Use grape molasses as a natural sweetener in baking, or drizzle over ice cream as an alternative to sugar syrups. Another traditional use for the grape molasses is to coat walnuts and hang them from strings to dry – this is a treat called cevizli sucuk or ‘sausage with walnuts’, as the finished result looks like a dried sausage. Pekmez grape molasses is also a great source of iron, calcium, potassium and magnesium.
Ingredients: grapes.
Quick Comparison
| Settings | Pekmez Grape Molasses - Boiled Grape Juice remove | Za'atar remove | Sumac remove | Terra Rossa Herby Zaatar remove | Rose Water remove | Orange Blossom Water remove |
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| Price | 3.69€ | 4.94€ | 3.44€ | 4.94€ | 2.44€ | 2.49€ |
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| Content | Pekmez grape molasses is a traditional Turkish syrup that’s often mixed with tahini to make a sweet dip or spread – this is a staple part of a Turkish breakfast enjoyed with fresh, crusty bread. It is made from grape juice that has been boiled to make a thick, molasses-like syrup. Use grape molasses as a natural sweetener in baking, or drizzle over ice cream as an alternative to sugar syrups. Another traditional use for the grape molasses is to coat walnuts and hang them from strings to dry – this is a treat called cevizli sucuk or ‘sausage with walnuts’, as the finished result looks like a dried sausage. Pekmez grape molasses is also a great source of iron, calcium, potassium and magnesium. Ingredients: grapes. | Za’atar or zaatar is a traditional Middle Eastern seasoning made from a combination of aromatic thyme and other spices - including sumac, sesame and salt. Just a pinch of this green thyme blend can transform meat rubs, roast vegetables and feta salads. Za’atar features in many recipes from Sabrina Ghayour, Ottolenghi and more. What is za’atar? Za'atar is the Arabic word for the thyme-like herb used in the spice blend. The transliteration is also spelled zatar and zaatar. As well as being the name of the spice blend, za'atar is also a generic name for a number of related Middle Eastern herbs, including oregano, basil thyme, thyme and savory. Although this thyme is different to the one we're more familiar with in the UK, the best translation is 'green thyme'. Most za’atar blends include sesame seeds, sumac and salt, but ingredients such as fennel, coriander, aniseed, wheat, and olive or sunflower oil may also be used. How do I cook with za’atar? Za’atar is a versatile spice blend – try rubbing into chicken thighs with fresh lemon juice before roasting or stir into cooked beans and chickpeas. You can also infuse extra virgin olive oil with the za’atar – use the resulting herby oil to drizzle over spicy soups or Middle Eastern salads such as tabbouleh or fattoush. Mix the infused oil with more za’atar to make a thick paste and brush over flat breads before baking – this makes a traditional snack called manakish zaatari. The herby, salty and slightly nutty spice blend also makes a great seasoning for popcorn – shake some za’atar over freshly popped corn while it’s still warm and toss to ensure an even coating. Great for parties or when you fancy a snack that’s a little out of the ordinary! Ingredients: Thyme, wheat, sesame, salt, sumac, fennel, coriander, sunflower oil, aniseed. Contains wheat gluten and sesame. May contain traces of mustard, tree nuts, celery, egg, fish, milk. Brand may vary depending on availability. | Sumac comes from dried and coarsely-ground berries which have a sour, citrus-flavour. The burgundy-coloured sumac berries grow in clusters, and the dried berries are widely used throughout Middle Eastern cuisine in place of lemon juice, vinegar or tamarind. Sprinkle the deep red sumac powder over hummus, or use to garnish Persian rice. Also try combining sumac with fresh lemon juice and olive oil as a salad dressing, or use the lemony flavours to season lahmacun flat breads and grilled fish. Equally, sumac enhances the flavour of lamb and chicken dishes with its citrus notes, and it is often rubbed into kebabs before cooking to cut through the fattiness of the meat. | Terra Rossa’s Herby Zaatar – also known as za’atar, or zatar – is the quintessential Arabian seasoning. Made primarily with wild Jordanian thyme, the za’atar will bring a taste of the exotic Middle East to your dishes. Nutty, fragrant and with subtle aniseed flavours, zaatar seasoning is wonderful with chicken, white fish and lamb. This zaatar spice mix is also great to sprinkle over hummus and yoghurt to make easy dips. Terra Rossa’s founder, Hanan Samara, has created a beautiful range of spices and sauces based on the Middle Eastern flavours from her childhood. Hanan was born in Iraq to Palestinian parents and exiled to the UK In 1969. Terra Rossa is the Latin name for ‘red soil’, and the Romans’ biblical name for the Levant area of the Middle East with its distinctive coloured earth – spreading across Iraq, Syria, Lebanon, Israel and Palestine. Today Hanan travels to Jordan twice a year to meet with the master spice blender at her favourite spice market. They taste the spices together to ensure the flavours are consistent year round, adjusting the recipe a little every time. In a milder year, they might use a touch more of the stronger Palestinian za’atar or wild thyme. And in a different season, perhaps more of the milder Jordanian za’atar. Hanan then uses these spices to make Terra Rossa’s sauces in the UK, with flavours inspired by her heritage. Their spice blends and sauces win Great Taste Awards year after year. Ingredients: roasted thyme, roasted wheat, roasted sesame seeds, sumac, sunflower oil, coriander, fennel, dill, salt, citric acid. Contains allergens: wheat (gluten), sesame. | Rose water is a great way to infuse food with natural, strong floral flavours. This rose water is made by boiling rose petals in water, and then capturing and condensing the steam. The clear-coloured rose water works well in syrups, baklava, ice creams, meringues and even rice puddings. Start by adding a small amount of the rose water – it is easier to add than take away, and the perfume is quite intense. Brand may vary depending on availability. Ingredients: water, rose essence | Orange blossom water is a clear liquid with intense, floral-orange aromas. This orange blossom water is made by boiling orange blossom flowers in water, and then capturing and condensing the steam. The orange blossom water is great in syrups, used in basboosa, sponges and baklavas. It can be used to flavour delicate patisseries such as orange blossom and strawberry marshmallow. Start by adding a small amount of the orange blossom water – it is easier to add than take away, and the perfumed aromas are intense. Brand may vary depending on availability. Ingredients: Distilled orange blossom, water |
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