How to make grape must roll (sucuk or soutzoukos)

Sucuk or soutzoukos is a traditional Cypriot sweet which has been  made in villages for generations. This grape must roll is usually made in August or September when grapes are at their best. The process of making them is in two parts. Firstly, the making of the grape jelly. And secondly, the dipping of shelled walnuts or almonds, which have been threaded through a string to about one metre after being left in water to soften, into the jelly mixture. 

The grape must is made by gently heating pressed grape juice in a large cauldron whilst adding slaked lime or calcium hydroxide. The addition of the lime acts to release any impurities in the must to the surface where they can be skimmed off. An alternative, if you cannot locate lime, is the addition of lager which has the same affect. Once cleansed, the must is left to cool and flour is added whilst gently heating and continually stirring. The mixture will gradually thicken and is ready for dipping the stringed nuts into the mixture.

 For fuller instructions and a recipe go to http://cyprusgardener.blogspot.com/2013/10/sucuk-or-soutzoukos-recipe.html 

The strings are left to dry and the process is repeated for the next 3-4 days, dipping in the must and allowing to dry or until the thickness desired is obtained.

The strings are hung to dry for a further 4 days in an airy but insect free environment, after which the grape must roll is ready to slice and eat. 

Cypriots use the sweet as to accompany the traditional distilled drink zivaniye or zivania. Keep in the fridge for a short period or for longer storage freeze.