A traditional dessert made by dipping walnut kernels strung on thread into thickened grape must and drying them, served sliced in a sausage-like form. It's one of the essential winter treats at Eastern Anatolian and Black Sea tables.
Thread the walnut pieces onto strings about twenty centimeters long using a needle.
Mix the flour with a little cold grape must until smooth, then add it to the remaining must; boil the mixture, stirring constantly, until thickened. Note: do not add the flour directly to the must, it will form lumps.
Dip the threaded walnuts one by one into the hot must mixture, making sure they are fully coated.
Hang the must-dipped walnut strings in a cool, dry place and let them dry for a few days, dipping again if needed.
Allergen: contains walnuts (tree nuts); also contains wheat (gluten) if flour is used as a thickener. Important: After dipping the walnuts strung on thread into the grape must mixture, hang them somewhere flat and cool to dry; drying in a humid environment can cause mold.
If you leave small gaps between the walnuts as you arrange them, the syrup coats each walnut more evenly and drying happens faster.
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