Fruit recipes
A traditional Anatolian snack made by dipping strings of walnuts into a thickened grape-juice mixture made with flour, then drying them. This winter energy booster has kept its place on tables for years.
Use a needle to thread the walnut halves onto clean cotton string, making strands about 25–30 cm long.
Bring the grape juice to a boil in a wide pot. Gradually whisk in the all-purpose flour, stirring until smooth. Cook over low heat until thickened.
Briefly dip the walnut strands into the boiling grape mixture and lift them out. Repeat several times until the coating is thick enough.
Hang the coated walnuts in a well-ventilated place out of direct sunlight and let them dry for several days, until the surface is matte and elastic.
Stir the grape-juice mixture constantly as it boils; it can stick to the bottom of the pan and burn. Allergens: contains wheat (gluten) and walnuts (tree nuts). Tell anyone with a tree-nut allergy before serving.
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