100 green walnuts -peeled
800 gr (4 cups) sugar
100 almonds -peeled
Juice of 2 and a half lemons
Place the pan on high heat and bring the water up to the boil. Then add the walnuts and cook for 10 minutes. Drain them well.
Place the pan again with fresh water, place it on heat, bring up to the boil and cook for 15-20 minutes. Drain and with a skewer make 2-3 holes on each walnut. Cook them again in freshly boiled water for 20-25 minutes and drain. Let them cool down in cold water with the juice of two lemons added. Drain and stuff each walnut from the cut ends with an almond and place them into an empty saucepan. Pour the sugar over the fruits and wait until they release their own water.
Albrecht, M. (1994), Turkish Cypriot and Mediterranean Cookery, Havellia Publishing, London.
Salaman, R., (1991), The Cooking of Greece and Turkey, Sainsbury Cookbooks, London.