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Using Petimezi in Greek Cooking?

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redsoxdw_

redsoxdw_

Active member
I have been coming across petimezi (grape molasses) in some traditional Greek recipes lately—mainly in older cookbooks or island dishes—and I’m curious how common it actually is in everyday Greek cooking. I know it has ancient roots and is used as a sweetener, but I’ve never really kept it in my pantry.

Do you use petimezi regularly? If so, what kinds of dishes do you add it to—just desserts, or savory dishes too? I’ve seen it mentioned in things like koulourakia, vinaigrettes, even over yogurt or cheese. Is it worth keeping a bottle on hand, or is this more of a specialty item that’s only used occasionally?
 
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What to do with Gigantes?

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