📝 About This Recipe
A legendary Greek 'glyko tou koutaliou' made from young, green walnuts harvested in late spring before their shells have a chance to harden. These glistening, dark-as-night gems offer a complex profile of warm spices, bright citrus, and a tender, nutty texture that is truly unique. It is a labor of love that requires patience and tradition to transform bitter green nuts into a syrupy, aromatic delicacy that defines Mediterranean hospitality.
🥗 Ingredients
The Walnuts
- 50 pieces Green, unripe walnuts (harvested in late May or early June; soft enough to pierce with a needle)
- 2 tablespoons Pickling lime (Calcium Hydroxide) (food grade; used to keep the walnuts firm)
- 4-5 quarts Cold water (for the soaking process)
The Aromatic Syrup
- 1.5 kg Granulated sugar (approximately 7.5 cups)
- 4 cups Water (for the final syrup)
- 1/2 cup Greek Thyme honey (adds depth and shine)
- 2 pieces Cinnamon sticks (Ceylon cinnamon preferred)
- 10-12 pieces Whole cloves
- 3 leaves Rose geranium leaves (Kibarosa) (optional but highly traditional for aroma)
- 1 piece Vanilla bean (split lengthwise)
- 3 tablespoons Fresh lemon juice (prevents crystallization and adds brightness)
The Filling
- 50 pieces Whole blanched almonds (one for each walnut)
👨🍳 Instructions
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1
Wear rubber gloves to avoid staining your hands black. Use a vegetable peeler to remove a very thin layer of the green skin from each walnut, or simply trim the ends and prick them 3-4 times with a thick needle or skewer.
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2
Place the walnuts in a large bowl and cover with cold water. You must change this water twice a day for 7 to 10 days. This process leaches out the intense bitterness of the green husks.
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3
On the final day of soaking, dissolve the pickling lime in a large pot of water. Add the walnuts and let them soak for 4 hours. This firms the exterior so they don't turn mushy during cooking.
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4
Rinse the walnuts thoroughly under running water several times to ensure all traces of lime are removed.
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5
Place the walnuts in a large pot of fresh water and bring to a boil. Boil for 10 minutes, then drain. Repeat this boiling process 3 times with fresh water each time until the walnuts are tender enough to be pierced easily with a toothpick.
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6
Drain the walnuts and drop them into a bowl of ice water to stop the cooking. Once cool, use a small skewer to make a hole through the center and push one blanched almond into the heart of each walnut.
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7
In a large, heavy-bottomed pot, combine the sugar, 4 cups of water, cinnamon sticks, cloves, and the split vanilla bean. Bring to a boil, stirring until the sugar dissolves.
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8
Add the stuffed walnuts to the syrup. Simmer gently for 15 minutes. Remove from heat, cover with a clean towel, and let the walnuts sit in the syrup overnight (at least 12 hours) to absorb the sugar.
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9
The next day, add the honey and rose geranium leaves to the pot. Bring back to a simmer and cook until the syrup has thickened and reached 'the drop' stage (a drop of syrup on a cold plate should hold its shape).
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10
Stir in the lemon juice and boil for another 2 minutes. This ensures the syrup won't crystallize during storage.
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11
Remove the cinnamon sticks and geranium leaves. While still hot, carefully ladle the walnuts and syrup into sterilized glass jars, ensuring the nuts are completely submerged.
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12
Seal the jars tightly and store in a cool, dark place. Once opened, keep refrigerated to maintain the best texture and flavor.
💡 Chef's Tips
Always use gloves when handling fresh green walnuts; the juice contains natural tannins that will stain your skin for weeks. To check if the walnuts are ready for the syrup, use the 'needle test'—if a needle passes through the center with no resistance from a shell, they are perfect. If you cannot find pickling lime, you can skip it, but your walnuts will be softer and less 'snappy' in texture. Ensure the syrup is thick enough; if it is too watery, the preserve may ferment, but if it's too thick, it may crystallize. Use only stainless steel or enamel pots, as the tannins in the walnuts can react with aluminum or cast iron.
🍽️ Serving Suggestions
Serve a single walnut on a small crystal plate with a tiny silver spoon, accompanied by a tall glass of ice-cold water. Top a bowl of thick, strained Greek yogurt with a spoonful of the walnut and a drizzle of its spiced syrup. Pair with a slice of sharp, salty Graviera or Manchego cheese for a sophisticated sweet-and-savory dessert. Dice the preserve and fold it into vanilla bean ice cream or serve alongside a warm piece of dark chocolate cake. Offer it alongside a cup of strong, unsweetened Greek or Turkish coffee to balance the intense sweetness.