• 150 ml/¼ pint pekmez
• 150 ml/¼

Dilute the pekmez (grape syrup) with the water. Put the wheat starch in a bowl. Pour the pekmez into it little by little, stirring constantly until all starchy lumps disappear.

Heat the butter in a frying pan. Pour in the wheat starch and pekmez mixture, stirring briskly. Cook on medium heat, still stirring, until it becomes granulated. It should form granules like bulgur; if it doesn’t