Walnut sucuk is a traditional Turkish treat made from grape molasses and walnuts. Its sausage-like appearance gives it its name, although it contains no meat. It combines a chewy texture with the rich taste of molasses and the crunch of walnuts.
Typically prepared in autumn after the grape harvest, walnut strings are dipped into thickened molasses and then left to dry. The result is a long-lasting sweet that can be sliced and enjoyed throughout the year.
How Is Walnut Sucuk Traditionally Made?
To prepare walnut sucuk, whole walnuts are threaded onto a strong string. A thick syrup is made by cooking grape molasses with water and either flour or starch. This mixture is stirred continuously until it reaches a smooth, dense consistency.
The walnut strings are dipped into the warm syrup and then hung in a cool, shaded area to dry. For a thicker outer layer, the dipping process can be repeated multiple times. Once fully dried, the product is ready to slice and serve.
Regional Popularity and Cultural Significance
Walnut sucuk is well-known in regions like Tokat, Elazığ, Erzincan, Gümüşhane, and Malatya. While preparation techniques may vary slightly, the overall method remains largely the same.
In many villages, the production of walnut sucuk is part of seasonal communal work. Families and neighbors gather to make large batches as part of winter preparations, making it both a culinary and cultural event.
Storage and Consumption
It is best stored in a cool, dry place away from sunlight. Cloth bags or airtight glass jars are ideal, while plastic packaging is generally avoided due to moisture retention.
Though most commonly enjoyed during autumn and winter, walnut sucuk can be served year-round. It pairs well with breakfast, as a tea-time snack, or as a quick bite between meals. Simply slice and enjoy as desired.
