Koska Üzüm Pekmezi is Turkish grape molasses, the thick dark syrup made by concentrating grape juice, here in a 400 g plastic squeeze bottle with a red cap. The label carries the name in Turkish, English (grape molasses) and German (Traubensirup). Koska, founded in 1907, sells its pekmez in glass jars and bottles; the bottle format is convenient when you want to pour or drizzle without a spoon.
Use it the way Turkish families do: mix a spoonful with tahini for tahin-pekmez, stir it into yoghurt or porridge, or drizzle it over pancakes, waffles and ice cream. It also works as a natural-tasting sweetener in baking, in milk puddings, and as a glaze for roasted vegetables or in salad dressings. The flavour is deep and fruity, so you rarely need more than a tablespoon.
Keep the bottle in a cool, dry place with the cap closed and wipe the neck of the bottle after use. If the syrup stiffens in cold weather, warm the bottle briefly in a bowl of warm water.