🇹🇷 Turkey · Dessert
Walnut Dessert Rolls (Cevizli Sucuk)
By eatmundo · July 5, 2026
Cevizli Sucuk, meaning 'walnut sausage', is a unique and traditional Turkish sweet treat. Whole walnuts are threaded onto strings and repeatedly dipped into a thick, sweet grape molasses mixture, then hung to dry until firm. The result is a chewy, naturally sweet confection with a delightful crunch from the walnuts, perfect with tea or coffee.
Ingredients
check them off as you prepareHow to Make It
- 1
Carefully thread whole, shelled walnuts (about 250g) onto a strong cotton string, leaving a small loop at one end for hanging. Each string should be about 40-50cm long and hold approximately 10-15 walnuts, packed closely together. Ensure the walnuts are secure on the string so they don't fall off during dipping.
- 2
In a large saucepan, combine 500ml of water, 250ml of grape molasses (pekmez), 100g of granulated sugar, and 50g of cornstarch (or wheat starch) and 2 tablespoons of all-purpose flour. Whisk well to ensure there are no lumps, then place the saucepan over medium heat.
- 3
Cook the mixture, stirring constantly with a wooden spoon or whisk, for about 15-20 minutes. It will gradually thicken to a consistency similar to a very thick pudding or a loose custard, coating the back of a spoon. It should gently bubble but not boil vigorously. This step requires patience to achieve the right texture.
- 4
Once the molasses mixture has thickened, remove it from the heat. Allow it to cool for a few minutes until it's still very warm but safe to handle, typically around 50-60°C. If it cools too much, it will become too stiff for dipping.
- 5
Carefully hold one end of a string of walnuts and slowly dip the entire string into the warm molasses mixture, ensuring every walnut is thoroughly coated. Use a spoon to help cover any missed spots. Lift the string, letting any excess mixture drip back into the saucepan for a few seconds.
- 6
Hang the coated walnut string in a clean, airy, and dust-free place to dry. Repeat the dipping and hanging process for all remaining walnut strings. You can hang them over a rack with newspaper underneath to catch drips. Allow them to dry for 6-8 hours, or until the first layer is firm to the touch.
- 7
Once the first layer is firm, repeat the dipping process 2-3 more times for each string, allowing each layer to dry and firm up for 6-8 hours in between dips. This layering process builds up the characteristic thick, chewy coating of Cevizli Sucuk. The entire drying process usually takes 2-3 days, depending on humidity.
- 8
When the Cevizli Sucuk is firm, pliable, and no longer sticky, it's ready. You can cut it into individual serving pieces using a sharp knife. Store in an airtight container at room temperature for up to several weeks, or refrigerate for longer storage. Enjoy this unique, healthy, and energizing Turkish dessert with your favorite hot beverage.
Frequently Asked Questions
What kind of walnuts should I use and how do I prepare them for stringing?+
Use whole or large half walnuts that are shelled and raw. Gently thread them onto a strong cotton string using a needle, leaving a small loop at one end for hanging.
Which type of grape molasses (pekmez) is best for Cevizli Sucuk, and what if its consistency is too thick?+
Use a high-quality, unsulfured grape molasses (üzüm pekmezi) for authentic flavor. If it's too thick, you can gently warm it or dilute it with a tiny bit of water to achieve a dip-able consistency.
How do I know when the molasses mixture (pestil) is cooked to the right consistency for dipping?+
The mixture is ready when it thickens to a pourable, pudding-like consistency that clings to the back of a spoon, typically after simmering for 15-20 minutes, ensuring it's not too runny or too stiff.
What is the best way to dry the dipped walnut rolls, and how long does it typically take?+
Hang the dipped rolls in a clean, well-ventilated area away from direct sunlight. Drying can take 3-7 days, depending on humidity, until the exterior is firm but still pliable.
Mundo Match
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