Koska Mulberry Molasses 380g — Turkish Dut Pekmezi, 100% Fruit
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Dut pekmezi is what Turks make when the mulberry harvest peaks in mid-June: the fruit is pressed and the juice slowly reduced until it becomes a dark, pourable syrup. Nothing else goes in. This jar from Koska — the Istanbul halva and molasses house whose history goes back to 1907 — contains a single ingredient: mulberry molasses. No added sugar, no preservatives, no thickeners.
If you know grape pekmez, mulberry is the gentler cousin. It pours like dark honey, with caramel and dried-fruit sweetness and far less of the bitter edge grape molasses can carry. That mildness is why many Turkish households pick it for children and for anyone trying pekmez for the first time.
How it is eaten in Turkey:
- Tahin pekmez — the classic winter breakfast: stir roughly two parts tahini into one part molasses until it ribbons, then scoop it up with warm bread.
- Stirred into a glass of warm milk — a traditional energy drink for kids before school.
- Drizzled over yogurt, oatmeal, pancakes, or rice pudding instead of refined syrup.
- A spoonful straight, the way many Turks start a cold morning.
Koska states its molasses is produced at its facility in Simav, Kütahya, reduced in closed vacuum boilers below 80°C rather than long open-kettle boiling — a method that keeps the fruit character bright instead of scorched. Per 100 g the label lists about 301 kcal and 73 g of naturally occurring fruit sugars, with 0 g fat and 0 g salt.
The 380 g glass jar keeps for months in the pantry. One jar covers several weeks of breakfasts — or one very good batch of pekmez cookies.
