Tahini & Molasses

Why tahini and pekmez are often paired

Tahini is naturally nutty and slightly bitter, while pekmez is dark, fruity and sweet. Mixed together, the two balance each other and create a thick spread for bread or simit. The ratio is personal: some people prefer a lighter swirl of pekmez, while others make the mixture much sweeter.

Not all molasses tastes the same

Grape and mulberry molasses are common, but regional fruit bases can produce different acidity, colour and aroma. Check the fruit used, whether anything else is added, and whether the product is filtered or concentrated in a particular way.

What to compare online

For tahini, look at sesame content, roast profile and texture. For molasses, compare fruit type, ingredient list, consistency and net weight. Sesame is a major allergen and should always be checked on the label.

Serving beyond breakfast

Tahini can also be used in sauces, baking and desserts, while pekmez can sweeten porridge, yoghurt or baking. The combination is traditional, but both ingredients have independent uses in the pantry. For a related breakfast or pantry category, explore Turkish Halva and Breakfast Chocolates and Spreads.