If you're familiar with German Rote Grütze, that'd be the closest relative. Originating from Rize, Black Sea, this is a fruity dish that gives off a real vibe of Go ooooon, this is really good for you, get it into you. Or so I tell myself.
Pepeçura
Ingredients for 4 servings
About 2kg black grapes
sugar to taste
pinch of salt
small cup of cornmeal (mısır unu)
3 Tbsp cornflour (starch) mixed with water
Boil the grapes. It's ok to use the whole bunch, no need to de-stalk them. Just put into a pot, add a bit of water and let them stew to give off juice.
About half an hour, then you can strain the mix and return the liquid.
Boil some more, and scoop off any scum that may form. Add the sugar and salt, boil some more.
Sprinkle in the mısır unu - it helps to add it through a sieve and won't clump that way. But don't worry, the clumps should disappear with some more vigorous boiling. The mixture will now be thicker, but still boiling like liquid.
Now add the starch that you pre-mixed with water and boil for another minute to form the consistency of custard.
Pour into portion-sized glass bowls and let cool down.
Pepeçura
Ingredients for 4 servings
About 2kg black grapes
sugar to taste
pinch of salt
small cup of cornmeal (mısır unu)
3 Tbsp cornflour (starch) mixed with water
Boil the grapes. It's ok to use the whole bunch, no need to de-stalk them. Just put into a pot, add a bit of water and let them stew to give off juice.
About half an hour, then you can strain the mix and return the liquid.
Boil some more, and scoop off any scum that may form. Add the sugar and salt, boil some more.
Sprinkle in the mısır unu - it helps to add it through a sieve and won't clump that way. But don't worry, the clumps should disappear with some more vigorous boiling. The mixture will now be thicker, but still boiling like liquid.
Now add the starch that you pre-mixed with water and boil for another minute to form the consistency of custard.
Pour into portion-sized glass bowls and let cool down.