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ARMENIAN ROEJEEG - GRAPE JUICE AND WALNUT CANDY
This dessert brings back old memories from my childhood. Walnuts covered with an almost rubbery coating of thickened grape juice. Delicious and a great substitute for candy.
RECIPE PRINTED FROM: THEGUTSYGOURMET.NET©
ROEJEEG - ARMENIAN FRUIT LEATHER & WALNUT CANDY
INGREDIENTS:Makes 4 lbs. canady
● 3 qts. white grape juice (or other fruit juice)**SEE COOK'S NOTE**
● 3 cups sugar
● 1 cup corn starch
● 3 cups flour (Gold Medal all purpose)
● Walnuts, whole shelled halves (SEE DIRECTIONS)
DIRECTIONS - FIRST DAY:
1. Blend flour, sugar and cornstarch together, then add juice and mix well until smooth.
2. Soak walnuts in water for ½ hour, then shell. Try to get the nuts out in whole halves.
Take a strong string, I like dental floss, with big needle to string the half nuts.
The first two half nuts should come back to back in the middle of the string.
Then string the rest of the nuts in the same position as each of the first two.
Tie the ends of string to a stick or wooden dowel leaving a space of 3 inches between
them in order to keep the row of nuts apart and also to hang conveniently.
Nut halves should be facing upward so the thickened grape juice clings on.
Cook half the amount of the grape juice until thick.
Dip the strung nuts into this juice several times then hang to dry overnight.
DIRECTIONS - SECOND DAY:
1. Cook the remaining juice the second day, dip the nuts several times and hang to dry overnight.
(Nut rolls should be about 1 to 1 1/2 inches in diameter.)
Roejeeg takes several days to dry well. When dry, cut the string used for hanging and pull out and discard.
Cut roejeeg to any desired length and roll in powdered sugar to keep from being sticky.
Keep in covered jars. (pieces should be about 6 inches in length for handling)
Slice in ¼ Inch round slices for eating. (Can eat a whole roll without cutting, like a candy bar)
The roejeeg takes on the color of the juice you are using. The darker the juice the darker the roejeeg. Pomegranate
juice works and tastes great. It gives the roejeeg a whole different look.
NOTE: ALTHOUGH NOT THE EXACT RECIPE PRESENTED, THE VIDEOS BELOW MIGHT BE OF HELP TO YOU.
They are in 5 parts, and quite long. A great look-see into Armenian (Roejeeg/Georgian (churchkhela) preparation
as made in the “Old Country”. The quantity being made here is very large, and is primarily an older woman’s job.
The man and the younger ladies seem to be just taking up video space. I hope you find these videos as interesting,
and informative as I did.
U-TUBE VIDEO 1 - HOW TO MAKE ROEJEEG OR CHURCHKHELA
U-TUBE VIDEO 2 - HOW TO MAKE ROEJEEG OR CHURCHKHELA
U-TUBE VIDEO 3 - HOW TO MAKE ROEJEEG OR CHURCHKHELA
U-TUBE VIDEO 4 - HOW TO MAKE ROEJEEG OR CHURCHKHELA
U-TUBE VIDEO 5 - ROEJEEG AT 2010 NEW YEARS CELEBRATION IN NEW YORK CITY
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