Sticky. Squidgy. Shiny. A perfect gingerbread made with some Balkan pantry staples that give it a local-ingredient twist. It draws on the historic use of “vinegar and bicarb fizz” in traditional British vinegar cakes (“Vinegarism?”) which were popular in the second World War and with thrifty cooks, when eggs were scarce. The fizz-making will channel your inner schoolgirl chemistry lab shennanigan maker; so satisfying!
“Pekmez” is a delicious Turkish fruit molasses most usually made from grapes but also mulberry (“dut”) and carob (“harnup”) too. Being rich in minerals and iron it is given to children and nursing mothers. Mixed in equal part with tahini it becomes the breakfast spread “tahin pekmez” akin to caramel sauce and just as moreish.
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