What is petimezi?

petimezi is a Greek -style syrup, which is made of cooked grapes. Greek natives, ancient and modern, used it to weaken things such as drinks, pastries and puddings. It contains all the nutrients and healthy properties such as grapes, which makes it an alternative to jam, turtles and sweet syrups. Apples, pears and quince are just a few fruits that quickly combine the taste with petimezi. The resulting flavored syrup can be consumed on ice cream or yogurt. Greek chefs often use petimezi simple or fruit to taste traditional Greek grapes-or crushed grapes-books. The result is a dark colored, crunchy cookie that has a very sweet fruit taste.

petimezi can complement more than just sweet desserts and breakfast. It can also be supplemented by rich meat, such as turkey and wild marinade or as a component in a sauce or bandage. Unlike its sweeter counterparts, Petimezi has a slightly bitter undertone that complements salty foods. Adventure chefs could experiment with cooking theirFavorite Mediterranean fruit in Petemesi before it was poured into meat. This sweet and salty combination is popular among Greek chefs.

Home chefs who want to try to make petimezi require at least £ 10 (about 4.5 kg) of grapes to create about 1 cup (240 ml) of sweet syrup. The chef must grind grapes through the food mill, which is above a mixing bowl covered with a cheesecake. The food mill extracts as much juice as possible and the curd speech keeps stems, leather and juice seeds. After crushing the grapes, the last pieces of juice extract and press the curd curd after crushing the grapes and a total of about 0.5 gallons (about 2 liters).

The chef should pour the grapes into a large pot and bring it to a cylindrical boil over a high heat. After lowering the stove to a medium -high temperature, the chef should let the juice cook for about an hour, stirring to prevent the mixture from burning. The juice shouldto juice and start resembling strong red honey.

petimezi should be allowed to cool for about an hour and then convert to clean containers. This boiled syrup has an indefinite durability, so chefs can make large doses and store it in the refrigerator for as long as they like. It can become an unusual icing for pancakes or a terminal for baking various confectionery.