Pekmez

Pekmez (, ) is a molasses-like syrup obtained after condensing juices of fruit must, especially grape by boiling it with a coagulant agent like wood ashes or ground carob seeds. It is used as a syrup or mixed with tahini for breakfast. In Azerbaijan, pekmez is also mixed with natural yogurt and consumed as a refreshment during summer time.
Etymology.
Pekmez is etymologically Oghuz Turkic in origin and it was called "bekmes" in the past. The oldest written account of the word is recorded in 1073 dictionary "Dīwān Lughāt al-Turk" by Mahmud al-Kashgari.
History.
Fruit molasses, defrutum, goes back to the classical period.
Regional variants.
In Turkey, sugar beet ("şeker pancarı"), figs ("incir") or mulberry ("dut") are often used, as well as juniper berries ("andiz"). "Pekmez" made from carob ("keçiboynuz" or "harnup") is popularly recommended as a treatment for iron deficiency anemia. In Azerbaijan, pekmez is made mostly from mulberry, grape, rosehip or pomegranates.
In the Balkans, it is more jam-like in texture and usually made of plums. In Greece, it is called petimezi (πετιμέζι).
In Arab cuisine, "dibs" or "dibis" (in some regions called "robb" or "rubb") is made from pomegranates, grapes, , or dates.