Dish

Pestil

Pestil is made by boiling grape must until it thickens, then adding flour and cooking until it forms a thick paste. The paste is then spread out on a flat surface and left to dry in the sun. Once dry, it is cut into strips and rolled up for storage. Pestil can be made with different types of fruit, but grape is the most common. It is a great source of energy and is often eaten by hikers and athletes.

Asian cuisine› Arab cuisine› Turkish cuisine

Dessert

Origins and history

Pestil has been made in Turkey for centuries and is a popular snack throughout the country. It is believed to have originated in the Black Sea region.

Dietary considerations

Pestil is vegan and gluten-free. It is high in sugar and should be consumed in moderation. It does not contain any allergens.

Variations

Pestil can be made with different types of fruit, such as apricots, figs, and plums. Some recipes also call for the addition of nuts or spices.

Presentation and garnishing

To prevent the pestil from sticking to the surface it is dried on, it is often sprinkled with cornstarch or rice flour. It can be garnished with powdered sugar or cinnamon.

Tips & Tricks

Pestil should be stored in an airtight container to prevent it from drying out. It is a great snack to take on hikes or long walks as it provides a quick source of energy.