Tahini and mulberry pekmez toasts with cream cheese
Turkey is famous for its pekmez, a molasses-like reduced pure fruit juice that’s widely available in Middle Eastern food stores. This recipe makes more pekmez spread than is needed here, so keep the excess in the fridge for spooning over yoghurt or ice-cream; it’ll last for up to two weeks. If you can’t find mulberry pekmez, use date syrup instead
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