Скачать или смотреть Preparing walnut sajjuq in the Iranian cooking style🫕🥶

How to make Walnut Sojuk (Cherchkhla)
Ingredients:
Walnuts: as needed
Thread and needle
Grape juice (or date juice – or a combination of both, like you did)
Flour: 2 to 3 tablespoons
Water (or grape milk/date milk if available)
Preparation steps:
Preparing the walnuts
Cut the walnuts in half.
Soak them in hot water for a few minutes to soften them and remove their bitterness.
Drain.
Threading the walnuts
Thread the walnuts with a needle and thread like a rosary.
Finally, tie the thread so that it is not tangled.
Making the syrup
Smell the flour in a dry pot until it smells raw (it does not change color).
Gradually add the water or grape/date milk and stir until it forms a ball.
Add the grape juice and/or date juice.
Stir over low heat until the mixture becomes thick and elastic (like thick porridge).
Soaking the walnuts
Dip the walnut strands one by one into the syrup mixture.
Remove when completely soaked in syrup.
Drying
Hang the sausages on a rope or stick.
Leave them in a cool, airy place for 2 to 5 days to dry.
If you would like them to be thicker, dip them in syrup again after they are half-dry.
Golden tips 😋
The more natural the syrup, the tastier it will be.
You can also add a little cinnamon or cardamom to the mixture.
Once it is ready, it will keep very well in paper or a sealed container.
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