Traditional "Pekmez" (grape molasses) Production in Göreme, Cappadocia, Sept. 2001 - in Turkish -





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Uploaded on Dec 15, 2011

complete raw version / working-copy/ O-tone
filmed by Andus Emge, 2001
with Gülcan Yücedogan - Emge, her mother, part of the family, neighbors and friends in Göreme,

filmed on original sites of an old cave dwelling at the Cappadocia Academy (Fairy Chimney Inn) using an old traditional "Sirahane" (wine press) and boiling the sirup in a big pan over open fire.

This procedure is quite time intensive and involves lots of local knowledge, stories, recopies, jokes and gossip. "Pekmez" making used to be a big highlight within the local society during autumn, where the family came together and neighbors tasted each others "Pekmez".

The "Sirahane" wine press used in this documentation is only one of the six examples of bigger and smaller wine press basins within the compound of the Cappadocia Academy. This section of the old byzantine cave monastery could therefore be explained as a special wine producing area, and maybe the major winery of a larger community already during the 6. century, where wine was produced as well as maybe an early version of the alcohol free molasses. So, this sweet, nutritious "Pekmez" might have been prepared in more or less the same way since more than 2000 years on this site.

This local production eco-line became part of a pilot project concerning a sustainable production line of traditional local goods. "Pekmez" is offered to the guests of the Fairy Chimney Inn to sweeten muesli or yoghurt and can be bought in small quantities in the Cappadocia Academy.

copyright ANDUS EMGE, 2001


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