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Pepecura, a traditional dessert of the eastern Black Sea region of Türkiye, continues to appear on local tables as aromatic grapes ripen toward the end of summer, carrying forward a culinary tradition that has remained closely tied to the region’s seasonal harvest.
The dessert, which is registered with a geographical indication by the Turkish Patent and Trademark Office, stands out as one of the signature sweets of Rize cuisine.
Pepecura is made from dark, aromatic grapes widely known among locals as “murdume” or “kokulu kara uzum.” These grapes, often referred to internationally as Isabella grapes, are valued for their strong scent and deep color, qualities that define the dessert’s distinctive appearance and flavor.
The sweet has been prepared in Rize and nearby areas since the Ottoman period, reflecting the long-standing importance of grape cultivation in the region. Over time, pepecura has become not only a part of everyday meals but also a dessert commonly served during holiday gatherings and festive occasions.
In recognition of its cultural significance, the dessert received geographical indication registration in 2021, a status that protects foods closely associated with a specific region and traditional method of production.
Restaurant owner Necibe Oflu, who described the recipe to Anadolu Agency, explained that pepecura has been prepared in the region for more than a century and remains closely connected to local grape varieties.
She outlined the preparation process, noting that the grapes are first washed and separated from their stems before their juice is extracted with a small amount of water. A mixture prepared with starch, corn flour and wheat flour is then added to the boiling grape juice, while sugar is introduced during cooking.
Oflu emphasized the simplicity of the dessert’s composition, stating, “There are no food additives in it.”
The result is a thick, pudding-like dessert that is poured into bowls while still hot and served after cooling, allowing the deep purple color and aroma of the grapes to stand out.
The recipe presented in the project is designed for four servings and centers on extracting juice from Isabella grapes before thickening it through slow cooking.
Ingredients
Preparation
Crush the grapes in a bowl and place them in a pot with one glass of water.
Boil the mixture for about 10 minutes until the grapes release their color, then strain it to separate the juice from the pulp.
Add corn starch, wheat flour, corn flour, sugar and additional water to the grape juice.
Cook the mixture while stirring continuously for around 20 minutes until it becomes smooth and thick.
Once the cooking process is completed, pour the hot mixture into bowls and allow it to cool before serving.
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