Souzouko

Souzouko (Greek: Σουτζούκος or Σουζούκος) is a traditional Cypriot and Greek sweet made from grape must (juice) and nuts, especially almonds or walnuts. It’s a chewy, naturally sweet snack that is often made during the grape harvest season and enjoyed at festivals, fairs, and as a homemade treat.

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What is Souzouko?

Souzouko is made by stringing nuts (typically almonds or walnuts) and dipping them repeatedly into a thickened mixture of grape must (called “palouze”) and flour, allowing each layer to dry before adding the next. The result is a long, sausage-shaped confection with a chewy, fruity outer layer and a crunchy nut center.

It’s somewhat similar to churchkhela, a Georgian sweet, and may look like a natural, candy-coated necklace.

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 Traditional Roots:

• Popular in Cyprus, especially in rural wine-producing areas like Omodos, Lefkara, and Troodos villages.

• Usually made in autumn, when grapes are harvested.

• It’s part of the Cypriot grape-processing tradition, alongside palouze (grape must pudding) and epsima (grape syrup).

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 Ingredients:

• Grape must (fresh grape juice, unfermented)

• Flour (to thicken)

• Nuts (whole almonds or walnut halves)

• Cotton thread and needle (for stringing the nuts)

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 Equipment:

• Large pot

• Wooden spoon

• Strainer

• Needle and thread

• Drying rack or rod (to hang souzouko)

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 Basic Preparation Steps:

1. Prepare the Nuts:

• Blanch and peel almonds or use walnut halves.

• Thread them tightly on a string (about 20–30 cm long), leaving space at the top for hanging.

2. Make the Palouze (grape jelly base):

• Boil the grape must.

• Clarify it by adding a bit of clay or egg white and straining it (optional for clearer jelly).

• Add flour slowly while stirring until it becomes a thick, smooth custard-like mixture.

3. Dip the Nut Strings:

• Dip each string into the hot palouze mixture.

• Hang them up to dry for several hours (or overnight).

• Repeat the dipping and drying process 3–5 times, or until the coating is thick enough.

4. Final Drying:

• Allow the finished souzouko to dry completely (a few days).

• Once dried, it keeps for months if stored in a cool, dry place.

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 How to Eat:

• Slice into thin rounds and serve as a snack.

• Pairs beautifully with coffee, zivania (a Cypriot spirit), or wine.

Here’s a full, traditional-style recipe for Souzouko using store-bought grape juice instead of fresh grape must. This method preserves the authentic flavor and chewy texture while making it accessible year-round.

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Souzouko with Store-Bought Grape Juice

 Makes:

About 2–3 strings of souzouko, depending on length and coating thickness.

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Ingredients:

For the grape coating (palouze):

• 1.5 liters (about 6 cups) unsweetened dark grape juice (100% juice, no additives)

• 1 cup all-purpose flour (sifted)

• 1/2 cup granulated sugar (optional, depending on how sweet your grape juice is)

• 1/2 tsp rose water or mastic powder (optional, for fragrance)

For the nut strings:

• 1 to 1.5 cups blanched almonds or walnut halves

• Strong cotton thread or butcher’s twine

• Large needle for threading

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 Equipment:

• Large non-reactive pot

• Whisk or wooden spoon

• Needle & thread

• Drying rack, rod, or broomstick for hanging

• Baking paper or tray to catch drips

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 Instructions:

 1. Prepare the Nut Strings

• Use a needle to thread 15–20 almonds or walnut halves onto each piece of string (approx. 30–40 cm long).

• Tie a loop at the top so you can hang the strings later.

• Set aside.

 2. Make the Grape Mixture (Palouze)

1. In a bowl, whisk the flour with 1–2 cups of cold grape juice until completely smooth — no lumps.

2. In a large pot, bring the rest of the grape juice to a boil.

3. Add the sugar (if using) and stir to dissolve.

4. Slowly whisk in the flour-grape mixture while continuously stirring.

5. Lower heat and cook on medium-low, stirring constantly until thickened — it should resemble thick custard or pudding. This may take 20–30 minutes.

6. Add rose water or mastic powder at the end if desired.

 3. Dip the Nut Strings

1. Carefully dip each string into the hot mixture, using a ladle or tongs to coat evenly.

2. Hang each string to dry in a cool, dry place (place baking paper underneath to catch drips).

3. Let them dry for 6–8 hours or overnight.

 4. Repeat Dipping Process

• Repeat the dipping and drying process 3 to 5 times, depending on how thick you want the coating.

• Make sure each layer is completely dry before adding the next.

 5. Final Drying

• After the last dip, let the souzouko dry completely for 3–4 days.

• It should feel firm and leathery on the outside.

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 Storage:

• Once dry, wrap each string in parchment paper or plastic wrap.

• Store in an airtight container in a cool, dry place. It can last for several months.

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 How to Serve:

• Slice into thin discs and serve as a sweet snack with Cypriot coffee, tea, or zivania.

• Can also be served with cheese platters or offered to guests.

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