Hello, today I’m going to tell you about sujukh. He had close trade relations with Constantinople, Trabzon, Tabriz, Yerevan, Tbilissi. The Trabzon-Baberd-Karin highway, built in 1856-71, about 300 km long, further strengthened the connection with the outside world. After that, the construction of the Karin-Hasankala road was completed. 1915 Karin had a railway connection with Sarighamish. Silk, fine cotton fabrics, spices, glassware, medicine, vegetable oil, coffee, toiletries, and other goods were brought to the city by these roads.
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To cook, choose a large, thin-walled walnut, add water and leave for 5-6 hours. Remove from the water, drain, carefully break so that the cores do not crumble, cut in half and line on a linen thread about 1 meter long.
Hang it on the rope to dry. Leave it like that for 4-5 days. To make a mess, take condensed grape juice (cook the grape juice until it is half full, if the grapes are sweeter, cook less). You can also use doshab, which should be mixed with water and boiled in equal amounts for և 30 minutes. Then open the flour with water, pass it through tansy and gradually pour it on the milk or doshab.
Mix well until firm. To know if it is ready, add 1 tablespoon of the mixture to a plate and freeze. If it is jelly-like, then it is ready. Add spices 15 minutes before removing from the heat. Dip the walnuts into the mixture, hold for a few seconds, remove, hang to dry, leave for 30-40 minutes, dip again into the mixture, hang again for final drying.
Put dishes under the hanger. Drying of sujuk takes 10-15 days. Dried sujuk should be cut to a length of 25-30 cm, dipped in thorn flour or roasted flour and stored in a dry, cool place. For 10 kg of sujuk you need 2.5 kg of walnut kernels, 26 l of grape juice or 11-13 l of doshab, 2.5 kg of flour, 4 g of cloves, 4 g of cinnamon, 6 g of cardamom.
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