Made by blending walnuts with grape molasses, this classic breakfast spread contains no dairy and needs no cooking, so it comes together in minutes. Spread on bread or eaten straight from the jar, it travels well in a picnic bag.
Chop the walnuts coarsely with a knife; chopping them too fine makes the spread watery, coarser pieces bind better.
Mix the chopped walnuts with the molasses and cinnamon in a bowl; press and fold with a spoon until it thickens to a spreadable consistency.
Sprinkle a pinch of salt on top and mix one last time; the salt balances the sweetness of the molasses and keeps the spread from separating.
Let the spread rest at room temperature for 10 minutes after mixing; the molasses soaks into the walnuts and the texture holds better. Allergens: contains tree nuts (walnut).
Chopping the walnuts too fine makes the spread runny and hard to keep on bread; a coarser chop holds together better. Using a little honey instead of the molasses gives a lighter flavour but a slightly looser texture.
Admin DadaGastro · verified in test kitchenPekmezi ölçerken sıvı yağ gibi mi ölçmeliyim, yoksa bardağın kenarına yapışıp kalan miktarı da hesaba katmam mı gerekiyor çünkü tam yarım bardak mı kullandığımdan emin olamadım?
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