Walnut sweet sucuk (σουτζούκι)

February 22nd, 2010 § 0

Pekmez (πετιμέζι) is a molasses like syrup obtained after condensing juices of fruit like grape, carob, mulberry, fig etc. Among all, the carob pekmez is a natural booster. Carob means goat horn in Turkish, derives from the Greek keratiοn (κεράτιον-[κέρας] horn), while the word carat comes from the Arabic name of the seeds (kharrub; meaning bean pod).  They were once used by jewelers to weight gold as the carob seeds are said to be all the same size.

It is rich in vitamins and minerals; i.e. it has calcium, potassium, phosphorus, sodium, iron, Vitamin A, B and E, also contains about 8 percent protein. It has 60% less calories than chocolate.

Carob syrup or pekmez has a large range of usage. It can be used to substitute sugar or accompanied with tahin (ταχινί). In some countries liqueurs are made from carob syrup. For instance, in Italy, Sicily a digestive liqueur with carob syrup called Karrubello – Karrubone is made and served chilled.

This recipe is from South-east Turkey, worth to try.

  • 1 cup carob molasses (πετιμέζι από χαρούπι- αν δεν έχετε, μπορείτε να χρισιμοποιήσετε πετιμέζι από σταφύλι)
  • 8 T wheat starch
  • 4 T water
  • 1/2 cup chopped walnuts
  • dried rose petals

Mix starch with water and let the starch dissolve in water. Put carob molasses and dissolved starch with water over heat in a saucepan. Cook the mixture by stirring constantly, let the mixture be creamy and thick.

Spread the rose petals to a tray. Pour the mixture and sprinkle the chopped walnuts on it. Press the walnuts with hands to dip in the mixture. 

Cut into cubes or diamonds when cool to hold shape.

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