The name of kuncemot dessert, one of the interesting desserts in Adıyaman cuisine, comes from the combination of the Kurdish words kunci (sesame) and mot (molasses). Kuncemot dessert, a vineyard product, was quite common in ancient Adıyaman.

Ingredients

• Molasses (Grape Molasses) 1 Bowl
• Hulled Sesame (Küncü) 1 Bowl
• Peanuts 100 g

How It Is Made

Molasses placed on the fire in a pot is boiled until it reaches a solid consistency. Shelled sesame seeds are added to the solidified molasses. Mix well and cook some more. The kuncemot in the pot is transferred to a tray with flour sprinkled underneath. The dessert will stick to each other like gum. After it cools down, it is decorated with pistachios and served.

Source: Öncü, M. (2016). Adıyaman Cemile Culinary Culture. Adıyaman Promotion Foundation Publications (ATAV)

Other Adiyaman Recipes

• Asma Yapragi Sarmasi
• Balcani Dev
• Icli Kofte
• Tene Helvasi
• Hekemot
• Elma Kurusu Hosafi

Kültür Portalı – original source