2 c Walnuts; shelled
1/2 c Honey of your choice
1 tb Sugar
Water; cold
This relatively simple sweet has, as one would expect, beloved
walnuts of Georgia. Honey, a little sugar & a few minutes of
cooking are all it takes. The rest is time & patience.
Chop walnuts by hand with a sharp knife rather than put them in a
processor since size can then be controlled. However, either works
well if some care is taken in cutting walnuts not too fine or too
large, somewhere in between.
Put honey into a pan & simmer over low heat until bubbles begin to
rise. Simmer for 3 minutes, then stir in sugar, & continue for
another 2 minutes before testing. Put 1 or 2 drops of syrup into a
half glass of cold water. What is wanted is a firm, round ball. If
the drop spreads out, cook another minute or two. Total time
should be about 7 minutes.
Pour chopped nuts into syrup, mix well so that all pieces are
coated, & remove for, heat. Spread mixture out rapidly on a
kitchen board that has been moistened well with cold water. Wet a
rolling pin with water & roll out mass to a thickness of 1/2", but
not more. Let this cool for 15 minutes, then slice into 2"
diamond-shaped pieces. Turn pieces over as you cut them so they
can dry. Let the gozinaki dry for 1 hour, then store pieces in a
metal box & cover. Refrigerate or not as you wish.
Recipe: Sephardic Cooking by Copeland Mark
Posted by D. Pileggi
