Basluq
Basluq is a type of confectionery that is a traditional souvenir of Maragheh, Malayer, Saveh, and Arak in Iran. It is made from doshab (grape juice), starch, almond kernels or sweet apricot kernels, and spices.
Basluq is closely related to the Georgian churchkhela and the Turkish cevizli sucuk, all of which are traditional confections made by dipping nuts strung on threads into thickened grape must.[1]
Preparation
[edit]Basluq
[edit]In Maragheh, basluq is typically prepared in early December so that it is ready for consumption around Nowruz. The preparation process takes about three months and is as follows:
Almond kernels or apricot pits are soaked in boiling water to remove their skins, then strung on special threads and hung to dry.
Doshab is boiled until one-third of it evaporates and then mixed with starch. The prepared strings are dipped into this mixture and hung up again. After about half an hour, the strings are taken down and dipped into the mixture once more, then hung up again for about a month. This step can be repeated up to three times to increase the thickness. After one month, the basluq strings are taken down, arranged in wooden boxes, and the boxes are placed in a soft, damp location until a sugar coating (crystallization) forms on the surface and they are ready to eat.
Sujuq
[edit]Sometimes, instead of stringing the mixture on threads, it is rolled into balls with walnut kernels placed inside, and arranged in clay pots until a sugar coating forms. This variety is called sujuq.
See also
[edit]References
[edit]- ^ "Churchkhela". Wikipedia.