Preparation info

    • Difficulty


Appears in

Honey from a Weed

By Patience Gray

Published 1986

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One day we went up to a mountain village from Apollona in search of food and found the owner of a little kapheneíon up to her wrists in walnut juice. She was making a preserve of green walnuts, the green husks sapid, juicy – the nutshell unformed inside. Before finishing the work she put some dark walnuts in syrup of last year’s making on little plates for us to taste and served it with glasses of water and thimblefuls of rakí (Greek marc).

Here is her recipe: