Sujukh (Armenian Walnut Sausage Dessert)

Ingredients

• 4 cups Grape molasses (or concentrated grape juice) (Traditional recipes use grape molasses (petmez), but concentrated grape juice is a common substitute)
• 1 pound Walnut halves (Shelled, high-quality halves for stringing)
• 1 cup All-purpose wheat flour (Used to thicken the molasses mixture)
• 2 cups Cold water (For making the flour slurry)
• 1 teaspoon Ground cinnamon
• 0.5 teaspoon Ground cardamom
• 0.25 teaspoon Ground cloves
• 1 cup Sugar (Optional, to sweeten if molasses is very tart)
• 1 roll Cotton string or thick thread (For stringing walnuts)

Instructions

1. 1

   Prepare the walnut strings: Thread a needle with cotton string. Pierce walnut halves through their centers, creating strands about 12-15 inches long. Leave several inches of empty string at the top to form a loop for hanging. Set aside.

2. 2

   Make the flour slurry: In a bowl, whisk the flour with 1 cup of cold water until smooth and lump-free. Pass through a fine strainer to ensure a perfectly smooth texture. Add the remaining 1 cup of water and mix well.

3. 3

   Cook the molasses base: In a large, heavy-bottomed pot, combine the grape molasses (and sugar, if using) with 1 cup of water. Bring to a gentle boil over medium heat, stirring occasionally.

4. 4

   Thicken the mixture: Gradually pour the flour slurry into the boiling molasses, stirring constantly with a wooden spoon to prevent lumps. Reduce heat to low.

5. 5

   Add spices and simmer: Stir in the cinnamon, cardamom, and cloves. Continue cooking and stirring for 30-45 minutes until the mixture thickens significantly, becomes glossy, and pulls away from the sides of the pot. It should have a pudding-like consistency that coats the spoon thickly.

6. 6

   Dip the walnut strings: Remove the pot from heat. Let the mixture cool slightly for 5-10 minutes until it's safe to handle but still very fluid. Holding the top loop, carefully dip each walnut strand into the molasses mixture, swirling to coat completely. Allow excess to drip back into the pot.

7. 7

   Dry the sujukh: Hang the coated strands in a cool, dry, well-ventilated place (traditionally outdoors in a shaded area) for 3-7 days, until the coating is completely dry and firm to the touch. Rotate occasionally for even drying.

8. 8

   Serve and store: Once fully dried, the sujukh can be cut into pieces or served as whole strands. Store in an airtight container in a cool place for several months.