mezzomediGrape molasses
Reduced grape must, dark and syrupy, with caramelised sweetness lifted by a touch of acidity.
Grape molasses is grape must slowly reduced to a dark syrup, with no added sugar. Sweet, fruity and caramelised with a hint of acidity, it is called pekmez in Turkey, petimezi in Greece, dibs in Lebanon and Syria, saba or vincotto in Italy; it is mixed with tahini, drizzled over yoghurt and used to flavour biscuits and cakes.
Best pairings
Tahini Classic95%Turkish tahin pekmez, Lebanese dibs b'tahini: bitter, rich sesame balances the syrup.
Walnut Classic86%Turkey: cevizli sucuk, walnuts coated in thickened must; Sardinia: walnuts in pane 'e saba.
Greek yogurt Classic85%Greece and Turkey: thick yoghurt drizzled with petimezi or pekmez, tang against sweet.
Cinnamon Classic84%Greek moustokouloura: cinnamon warms the fruity caramel of petimezi.
Bread Classic82%At Turkish or Levantine breakfast, bread is dipped in molasses mixed with tahini.
Fig Classic82%Puglia: grape or fig vincotto, two sister syrups with honeyed notes.
Almond Classic80%Sardinia: almonds and saba come together in pane 'e saba and pabassinas.
Orange Classic78%Orange juice and zest flavour moustokouloura and lighten the dark syrup.
Clove Classic78%Clove spices petimezi biscuits and underlines the depth of the cooked must.
Sesame seed Classic78%Toasted sesame, a cousin of tahin pekmez, underlines the caramel of the cooked must.
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FAQ
What goes well with grape molasses?
Grape molasses pairs well with tahini, walnut, greek yogurt, cinnamon and bread. Turkish tahin pekmez, Lebanese dibs b'tahini: bitter, rich sesame balances the syrup.
What can I substitute for grape molasses?
If you don't have it, try: date molasses, honey, carob, balsamic vinegar.