A traditional Anatolian snack made by dipping walnuts strung on a thread repeatedly into pekmez syrup — grape juice boiled with flour until it thickens — and then drying them. It has remained a wintertime energy source on tables for years.
Thread the walnut halves one after another onto a clean cotton string with a needle, forming strips about 25-30 cm long.
Boil the grape must in a large pot and cook over low heat, whisking in flour gradually with a wire whisk to avoid lumps, until it thickens.
Dip the strung walnut strips briefly into the boiling must and remove them; repeat this process several times until the strip thickens.
Hang the must-coated walnuts in a shaded, well-ventilated place to dry for a few days; they are ready when the surface turns matte and takes on an elastic texture.
Important: Stir the must constantly while boiling, as there's a high risk of it sticking to the bottom and burning. Allergen: contains walnut (nuts) — mention this before serving to anyone with a nut allergy.
The more times you repeat the dipping process for the walnuts, the thicker the churchkhela (walnut sausage) becomes; if you're making it for the first time, start with thin layers.
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