Turkish cuisine · Desserts & Sweets

Cevizli Sucuk (Walnut Grape Roll)

Walnut halves on a string are dipped repeatedly in thickened grape must and air-dried.

Ingredients · for 8 servings

• 200 g walnuts
• 1 l grape juice
• 150 g pekmez (grape molasses)
• 100 g flour
• 40 g cornstarch
• 80 g sugar

Instructions

1. Thread the walnut halves onto cotton strings about 40 cm long using a sturdy needle, tie a knot at the bottom end and lay the strands ready for drying.
2. Mix the flour and cornstarch lump-free with 300 ml of the grape juice, bring the remaining juice with pekmez and sugar to a boil in a wide pot.
3. Stir in the mixed paste while stirring constantly and keep stirring over low heat for 15–20 min. until a glossy, pudding-thick mass forms that clings to the spoon.
4. Let the mixture cool slightly until still warm but no longer hot, and dip the walnut strands in completely; let drain and air-dry hanging freely from a string for 2 hrs.
5. Repeat the dipping two to three times – briefly rewarming the mixture each time – until an even coating of about 1 cm has formed.
6. Let the strands dry thoroughly in an airy, shaded spot for several days until the surface is firm and matte, then remove the string and cut into slices.