If you have a delicate mind, please don't open!!

[tim]

Sometime ago, talking about Cyprus, I said don't miss the sojuko (wrong spelling) sweetmeat.

Grandaughters are just back from Turkey with these. Presumably a red grape version of the translucent sort that we had in Cyprus.

[tim]

[Tulipa]

Tim, what is it?

[tim]

They thread nuts on a string & dip into grape juice. Or somesuch!

[Marymary]

Tastes better than it looks then!  :)

[tim]

Actually, I learn that those 2 are NOT grape juice - my 3rd one is. I prefer the grape.


barrels, huge slabs of honeycomb... I remembered you were talking about them
some time back, so thought I'd pick some up for 'old times sake'. You may
not want to eat them (though they're quite safe) - the visual might be
enough! The maroon ones are mulberry with walnuts, and the cheaper 'corner
shop' version is grape

[Jeannine]

Tim I know this one as Soujoukkos,That too might be spelt wrong is that the same thing because if so I am certain somewhere I have a recipe for it.  It isn't in a book it is a hand written one from a Cypriot lady I knew in Canada. I remember her at a quliting bee onve and she was telling us about how her family made it.

I think she said almonds threaded on a string.

After the grape harvest, they used the left overs, I think it is called the must or mast, something like that, flavoured with roses I think she said  and mixed with some edible gelling stuff and I think possibly sugar??. Heated then dipped in and out a lot of times, I got the inpression like making a candle as you do two long bits at at time then put them up to drip. then cut into lengths.

That is much as I can remember but I will have a search if you want me to.

I have never made it but she brought it for us to taste, I seem to vaguely remeber one type being very sweet and another not , but I probably have that mixed up as she brought a lot of stuff that day.

XX Jeannine

[tim]

Fount of knowledge!

Spelling - nearer than mine but not quite there, I think. No1 Son has it on his blog somewhere but I haven't the patience at present.

Like candles - true.

[Rohaise]

OH! MY GOD!    Rohaise     :o

[Fork]

Soujoukkos is the correct spelling

[kt.]

They thread nuts on a string.... Or somesuch!

Sounds like a painful type to torture there Tim ;D ;D ;D

[tim]

Thanks, Fork. It is 50 years since we were in Cyprus!

[Jeannine]

Oh Wow, I was right with the spelling and I only know two others words..don't ask XX Jeannine

[tim]

Sorry, Jeannine - when I said not quite there, it wasn't the answer I was looking for at the time - which was what No1 Son had given me. And is that a Greek or Turkish word?

[Jeannine]

I don't know Tim,Irena was from Cyprus but she did speak Greek so I presumed it was Greek, I truly don't know, XX Jeannine

[tim]

At last I had the sense to look it up with the correct clues - "Souzoukko, a favorite at Cyprus festivals and fairs, is made by dipping strings of nuts in heated grape juice until the confection solidifies. Glyko are preserves of almond, date, apricot, cherry, quince or grapes, always served with a glass of cold water.... Loucoumi, or Cyprus.... Kadeifi and baklava or galatopureko, all rich oriental honey cakes.... Cyprus honey is excellent.... Soumada, made of almonds and a favorite hot drink. And this brings us to a legion of Cyprus fruit juices mentioned above." Well done!!

Doesn't matter, really, who invented it - I think it's great.

[Jeannine]

Oh Tim, thanks for the nudge,I haven't made baklava for ages, bit fiddly but is one of the few sweet treats I love...and it one I make when I feel like playing in the kitchen,now where is my rose water. XX Jeannine