Recipe
In Beypazarı, cevizli sucuk has been produced using the same traditional method for generations. Its distinctive flavor derives from the taste of locally grown grapes. Toward the end of autumn, during the grape harvest season (bağ bozumu), the grapes are pressed to extract their juice, which is then boiled.
In the second stage, known locally as kızartma, the grape juice is cooked thoroughly in a pan. Flour is added, and the mixture is stirred continuously until it reaches a thick, pudding-like consistency. Walnuts that have been soaked since the previous day are then threaded onto strings and dipped into the thickened mixture. This process is repeated several times, after which the walnut strings are hung in a suitable place to dry.
The cevizli sucuk remains hanging for approximately 20 days; in colder weather, the drying period may be longer. While the product appears glossy when first prepared, it develops a sugary coating as it reaches its ideal texture after about one month. Proper packaging further extends its shelf life once the sugar crystallization is complete.
Prepared during the grape harvest season, cevizli sucuk is traditionally consumed from the long winter nights through the summer months