A traditional sweet made by repeatedly dipping strings of walnuts into thick grape must (moustalevria) until a chewy, fruity coating builds up — the Cypriot ancestor of modern fruit leather.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: wooden board
Garnishes: walnut pieces
Accompaniments: Commandaria wine
Instructions
-
1
Thread walnut halves onto strings about 30cm long, leaving space between each nut.
-
2
Bring grape must to a boil. Gradually whisk in flour to thicken into a smooth, pudding-like consistency.
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3
Add rose water and stir well.
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4
Dip each walnut string into the hot grape must, coating completely. Hang to dry for 4-6 hours.
-
5
Repeat the dipping and drying process 3-4 more times until a thick coating builds up.
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6
Hang in a cool, dry place for 3-5 days until firm. Cut into pieces to serve.
Did You Know?
During grape harvest in September, Cypriot villages are draped with hundreds of soujoukos strings hanging from balconies and clotheslines to dry.
Chef's Notes
Equipment Tips
- large pot
- string
- drying rack
- wooden spoon
Garnishing
walnut pieces
Accompaniments
Commandaria wine
The Story Behind Σουτζούκος
Soujoukos is a living relic of ancient Mediterranean grape must preservation. Cypriots have made this confection for millennia, using the annual grape harvest to create a sweet that lasts all year. It represents the island's deep winemaking heritage repurposed into a beloved candy.
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