An Anatolian Dessert with a Sweet History

Pestil Köme is a traditional dessert from the Anatolian region of Turkey. It is made by boiling grape, mulberry, or apricot juice with flour, and then pouring the mixture onto a large surface to dry. Once dry, the mixture is rolled and cut into small pieces, which can be eaten as a snack or used as an ingredient in other dishes.

The history of Pestil Köme dates back to the Ottoman Empire. It was a staple food for soldiers during long military campaigns, as it was easy to store and transport. Today, it is a beloved dessert throughout Turkey, particularly in the eastern provinces.

The process of making

The process of making Pestil Köme is quite simple, but it requires patience and attention to detail. First, the fruit is boiled to create a concentrated juice. Then, flour is added to the juice and stirred continuously until a thick, smooth paste is formed. This paste is then poured onto a flat surface, such as a large tray or a wooden board, and left to dry in the sun.

Once the mixture is completely dry, it is cut into thin strips and rolled into small balls. The balls can be stored in an airtight container for up to a year, making it a perfect snack for long journeys or camping trips.

Pestil Köme is not only delicious, but it also has a rich cultural significance. In many Anatolian villages, making Pestil Köme is a communal activity, with families coming together to make large batches of the dessert during harvest season. It is often served at weddings and other celebrations, and is a symbol of hospitality and generosity.


If you ever have the opportunity to try Pestil Köme, do not hesitate to do so. Its unique flavor and texture are sure to leave a lasting impression, and you will be able to taste a little piece of Anatolian history.

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