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Traditionally made shoushoukos
Almonds and walnuts are soaked in water to get softened and then sewn onto a cotton thread. These threaded nuts are then dipped in the palouze (explanation of what it is here) and then hung to dry. This process is repeated to make sure that there is a thick coating around the nuts. It is then left to dry removing most of its moisture and therefore increasing its shelf life.
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