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10 Serves
97 Mins
Using a needle and thread, string the walnut halves together to form long strands, leaving a loop at one end for hanging.
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TurkishVitamin K
59 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
42 µg / 400 µgCalcium
176 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
53 mg / 420 mgPhosphorus
64 mg / 1,250 mgPotassium
155 mg / 4,700 mgSodium
5 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
6 g / 28 gSugar
3 g / 50 gSaturated Fat
5 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
7 gAlcohol
0 g
In a large pot, whisk the grape must with flour until smooth, then cook over medium heat until the mixture thickens into a glossy, pudding-like consistency.
Dip the walnut strands into the thickened grape mixture, ensuring they are fully coated, then hang them to dry in a cool, airy place for several days until firm.
31
g63
g32
g
Vietnamese
Turkish