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Loading...This iconic Turkish breakfast spread pairs creamy tahini with rich, dark grape molasses for a sweet and nutty combination that has been enjoyed across Anatolia for generations. Traditionally scooped onto warm flatbread or drizzled over fresh cheese, it is a deeply comforting taste of home for many Turks. Gentle warming brings the two together into a silky, pourable spread.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Servings4
Yield4 servings (about 1 cup)
Nutrition Facts
Per serving (estimated)
- 510 kcalCalories
- 34 gFat
- 8 gSaturated Fat
- 44 gCarbs
- 5 gFiber
- 26 gSugar
- 10 gProtein
- 120 mgSodium
- 410 mgPotassium
- 180 mgCalcium
- 4 mgIron
- 1 mgVitamin C
- 55 mcgVitamin A
Ingredients
For the spread
- 1 cup (240 g) tahini, well stirred
- 3/4 cup (180 ml) Turkish grape molasses
- 2 tablespoons unsalted butter
- 1 tablespoon warm water, plus more as needed
- 1/4 teaspoon ground cinnamon (optional)
- Pinch of fine sea salt
To serve
- 4 thick slices of simit or crusty country bread, toasted
- Soft beyaz peynir or feta, for spreading
- 2 tablespoons chopped walnuts, for garnish
Directions
- Scoop the tahini into a small heavy-bottomed saucepan and warm over low heat for 1-2 minutes, stirring constantly, just until it loosens and becomes pourable.
- Add the butter and salt, whisking until the butter melts completely and the mixture looks glossy and unified.
- Pour in the grape molasses slowly while whisking continuously. The mixture will thicken initially, then loosen as you keep whisking.
- Add 1 tablespoon of warm water and whisk until the spread reaches a smooth, ribbon-like consistency. Add more water, 1 teaspoon at a time, if it is still too thick.
- Stir in the cinnamon if using, then taste and adjust with a splash more molasses for sweetness or a pinch more salt for balance.
- Remove from the heat and transfer to a shallow serving bowl. Let it cool for 2-3 minutes so it sets just slightly but stays pourable.
- Serve warm with toasted bread, soft white cheese, and a small bowl of walnuts on the side for spooning over.
- Store any leftovers in a sealed jar in the refrigerator for up to 2 weeks; stir in a splash of warm water before serving again.
Cook’s Notes
- Always use real Turkish grape molasses (uzum pekmez) if possible; it is darker, thicker, and less sweet than American-style grape syrup.
- Stir your tahini jar thoroughly before measuring, as the sesame solids separate from the oil during storage.
- If the spread seizes up and turns grainy when you add the molasses, keep whisking over low heat and it will smooth out within a minute.
- For a more dessert-like version, fold in 2 tablespoons of finely chopped dried figs or a teaspoon of vanilla extract.
- Use leftovers as a swirl in yogurt, a filling for cookies or buns, or a topping for warm oatmeal.
