Saed News: Sujuk is made from grape syrup (doshab) and is prepared with almonds, pistachios, walnuts, or sweet apricot kernels, along with rose water and cardamom. The preparation of Maragheh sujuk begins in mid-December. Below, you will find the recipe for sujuk in both Ardabil and Turkish styles.
According to Saed News Family Magazine, Sujuk is one of the well-known sweets of Urmia province, especially in the city of Maragheh, and is traditionally prepared for various ceremonies, such as Nowruz. This sweet is also known as "Baslogh Shireh" and falls into the category of dry sweets, which require very little preparation time. Although Sujuk is commonly made in other cities, Azerbaijanis have their own special recipe. Below, we will learn how to prepare this traditional sweet together. The recipe for Sujuk with grape syrup does not require many ingredients—just follow the steps carefully.
Details of Baslogh Shireh (Sujuk)
This nutritious local sweet, made with healthy ingredients, can be a great alternative to high-calorie desserts and snacks. However, it should be noted that Sujuk itself is also high in calories, but the organic ingredients make it a healthier option. If you want to prepare a unique and delicious sweet for gatherings in a short time with just a few ingredients, stay with us.
Calories per 100g: 380 kcal
Preparation Time: 45 minutes
Cooking Time: 10 minutes
Servings: 8 people
Ingredients for Baslogh Shireh or Sujuk
Azerbaijanis typically prepare Sujuk in autumn, and since it has a long shelf life, it is often consumed until the end of winter, particularly for Nowruz celebrations. The main ingredients in the Maragheh Sujuk recipe include nuts such as almonds, apricot kernels, pistachios, and walnuts. Grape syrup (Doshab) is one of the key components of Urmia-style Sujuk. In addition to gathering the necessary ingredients, prepare a needle and thread, ensuring they are clean. Use a thick thread to prevent breakage while making Sujuk strands.
Amount | Ingredient |
1 kg | Walnuts |
3 cups | Grape syrup |
½ cup | Sugar |
4 cups | Water |
½ cup | Milk |
¼ cup | Flour |
1.5 cups | Starch |
Traditional Urmia Sujuk Recipe
Prepare the walnuts: Soak them overnight in water to soften them. The softer they are, the easier it will be to thread them, reducing the chance of breaking.
Thread the walnuts: Using a needle and thread, string the walnuts together like prayer beads. If your thread is thin, double or triple it to prevent breakage.
Dry the walnuts: Lay them on a clean towel to dry or hang them in an airy place. They should be completely dry to absorb the syrup properly.
Prepare the syrup: In a pot, mix grape syrup, water, milk, and sugar. Heat on low and stir until it thickens.
Add flour and starch: Gradually add them while stirring to prevent lumps. Add them before the mixture heats up.
Coat the walnuts: Once the syrup has thickened, dip the walnut strands into the syrup, ensuring they are evenly coated.
Dry the Sujuk: Place the coated strands on a tray lined with parchment paper or hang them to let excess syrup drip off.
Let it set: Leave it undisturbed for 3-5 days until fully dried.
Optional toppings: Sprinkle sesame seeds or crushed pistachios on the Sujuk while it's still sticky for added flavor.
Turkish Sujuk Recipe with Historical Roots
Turkish Sujuk is slightly different and includes gelatin in the recipe. The preparation method is nearly the same as the Urmia version.
Ingredients for Turkish Sujuk
Amount | Ingredient |
3 cups | Grape syrup |
5 cups | Walnuts |
⅓ cup | Starch |
2 tbsp | Vegetable oil |
5 tbsp | Saffron water |
½ tbsp | Cardamom powder |
½ tbsp | Vanilla |
¼ cup | Rose water |
3 tbsp | Sugar |
2 cups | Water |
Preparation Steps
Dissolve starch in 1 cup of water, stirring well.
Mix sugar, rose water, vanilla, gelatin powder, cardamom, grape syrup, and the remaining 1 cup of water in a pot.
Add the starch solution and bring to a gentle boil, stirring continuously.
Add vegetable oil and saffron once the syrup thickens.
Dip the walnut strands into the syrup, ensuring an even coating.
Hang to dry for 3-5 days for the best texture.
🔹 Tip: If you don't have gelatin, increase the starch to ½ cup. You can also chop the walnuts into smaller pieces for thinner Sujuk strands.
Final Tips for a Perfect Sujuk
You can replace walnuts with almonds, pistachios, or apricot kernels.
After drying, remove the thread and cut Sujuk into bite-sized pieces.
Coat with coconut powder or sesame seeds for extra flavor.
If you want to make a colorful Nowruz dessert, try making Samanu along with Sujuk.
