Peleze Calories

Peleze is a traditional Turkish cornmeal dish that sits between porridge and pudding. It is commonly served sweet, but the cornmeal-and-liquid base can be mild on its own, so its final character depends on how it is seasoned.

Peleze is associated with the Black Sea region of Türkiye, particularly its eastern part. Local and family recipes vary in how they sweeten it and what they serve on top, so there is not just one fixed version.

Peleze is made primarily from cornmeal and water, cooked until thick. Sweet versions may include sugar, and toppings such as pekmez, a grape molasses, or butter are used in some preparations.

Peleze is spooned into bowls and may be topped with pekmez or melted butter. It can be served while warm and soft, or allowed to cool until it becomes firmer, depending on the recipe and preference.

To keep Peleze smooth, whisk the cornmeal into cold water before heating it, rather than tipping dry cornmeal into a hot pan. Cook over moderate heat and keep stirring as the mixture thickens.

Yes, Peleze can be made with milk for a richer, creamier result, although water is used in the basic traditional preparation. Stir it frequently over gentle heat because milk can scorch on the bottom of the pan.

Peleze thickens as it cools because the cooked cornmeal continues to set. For a softer serving, take it off the heat while it is still slightly looser than you want, or stir in a little warm water or milk when reheating.

Yes, Peleze can be eaten cold. Chilling makes it firmer and more pudding-like than when it is freshly cooked; add a topping such as pekmez just before serving if you want extra sweetness.

Store leftover Peleze in a covered container in the refrigerator. It will become thicker as it chills; warm it gently with a splash of water or milk, stirring until it reaches the consistency you prefer.