I love roejig (aka ‘sweet soujuk’), a traditional Armenian candy made
from walnuts which are strung on long strings and thickly coated in fruit syrup.
I ate a piece of roejig a few weeks ago, and with the first bite, I was taken back to my
youth – specifically my maternal grandmother’s dining room where she would
serve this on special occasions. It’s one of those recipes that I enjoy eating (sparingly),
but don’t necessarily want to prepare.
|Traditional Roejig (Photo from GeorgeFamily.net)|
reader requested the recipe the other day, I figured I’d mention it again. The
recipe I included in the original post came from the A.G.B.U.’s ‘Treasured
sujuk”, the one with walnuts inside and coated with a grape (brown)
syrup… and I have to say it was delicious (with a tiny spicy aroma).
Unfortunately, since her mother cooked the thing, she was unable to provide me
the recipe…. any hint on where to find the sweet sujuk recipe? Thanks a lot!”
wondered if there could possibly be an easier way to make this sweet delight.
Complete Armenian Cookbook’, I discovered a less labor-intensive version of
roejig. Does it pass the taste test? I don’t honestly know; her recipe has not
been tested in The Armenian Kitchen. (Sorry!)
see the difference.
Grape Juice Rojik (Roejig)
mixing bowl and stir to dissolve.
lumps. Set aside.
juice in 2 cups of the water.
starch mixture. Then add the remaining sugar mixture and cook over medium heat,
stirring constantly, for 20 minutes, or until the mixture thickens.
hour, or until the mixture forms threadlike pieces when dropped into cold
dusted with cornstarch.
into 3 or 4 rows.
until you are ready to serve.
slices about a quarter inch thick.