Walnut gliko — the traditional sweet of Përmet

Gliko is one of the oldest and most beloved sweets of Albanian cuisine, originating from Përmet in the south of the country. It is prepared by slowly boiling whole fruits (or green walnuts) in sugar syrup until they fully absorb the sweet syrup. The best known is the green-walnut gliko (gliko arre), which is picked in early June, before their shells harden.

Ingredients

• 1 kg green walnuts (unripe)
• 800 g sugar
• 1.5 l water
• Half a lemon (the juice)
• 1 tablespoon vanilla extract
• A few cloves
• 100 g almonds (optional, for filling)
• A handful of quicklime (for firming)

Preparation steps

1. Choose the softest walnuts and peel their outer skin thinly (wear gloves, because they leave a black stain). Pierce the walnuts with a needle, horizontally and vertically.
2. Leave the walnuts in cold water for 6 days, changing the water twice a day.
3. Soak the walnuts in lime water for 5–6 hours, then wash well.
4. Boil the walnuts 2–3 minutes in plenty of water, drain and cool with cold water. Repeat the boiling twice more, until the walnut softens (the needle test: the needle should pierce the walnut easily).
5. Leave the walnuts 1 hour in cold water with lemon juice — this makes them crunchy and glossy.
6. Prepare the syrup: boil the water with the sugar, add the juice of half a lemon, the vanilla and the cloves.
7. Add the walnuts to the syrup and boil for 3–4 minutes. Remove from heat and let cool.
8. Repeat the short boiling twice more, until the walnuts have fully absorbed the syrup.
9. Store the gliko in hermetically sealed glass jars, in a cool place.

Prep time: about 7 days (including soaking and waiting) | Cooking time: about 1 hour | Servings: 8–10 small jars

Photo: Gisela Brame, CC BY-SA 4.0, via Wikimedia Commons.