Sweet Sujukh
“Walnut halves threaded on string, repeatedly dipped into a thickened, spiced grape-must syrup until they build up a smooth, candle-like coating, then hung to dry. Sliced into chewy rounds, it is jokingly called 'Armenian Snickers.' A traditional treat of the autumn grape harvest. Closely related to the Georgian churchkhela.”
Where it comes from
Known in Armenian as 'sweet sujukh' (kaghtsr sujukh) or sharots, this walnut-and-grape-must confection is a traditional grape-harvest sweet of the South Caucasus, central to Armenian autumn customs and markets; it is closely related to the Georgian churchkhela.
On the plate
Chewy and faintly leathery on the outside, giving way to crunchy walnuts within. The grape coating is sweet but not cloying, with a fruity tang and warm hints of cinnamon and clove. Like nature's own nougat bar.
How it works
Flour gelatinizes in the hot grape must to form a thick coating that clings to the nuts, while repeated dipping and drying builds layers. Air-drying evaporates moisture so the surface sets firm and stores for months.
Variations
Walnut, hazelnut or almond fillings, grape or mulberry must, with or without flour thickener, regional spice blends
On the Palate
Ingredients
Serves 12How it's made
8 steps · Show ↓40 min active · 4320 min waiting
How it's made
8 steps · Show ↓- 115 min
Thread shelled walnut halves onto a sturdy string, leaving a loop at the top.
- 225 min
Boil down fresh grape juice (or grape molasses) with a little sugar.
- 315 min
Whisk in flour to make a smooth slurry and cook into a thick, glossy pudding-like syrup.
- 45 min
Flavor the syrup with cinnamon and cloves and let it cool slightly so it clings.
- 58 min
Dip the walnut string fully into the warm syrup and lift to let excess drip off.
- 630 min
Hang to dry, then re-dip several times until a thick even coating builds up.
- 710080 min
Hang the finished sujukh in a cool, airy place to dry for one to two weeks.
- 85 min
Once firm and no longer sticky, slice crosswise into chewy rounds to serve.
