Ingredients
100 kg of grape juice
8 kg of wheat starch 
2 kg of flour
Mastic mastic
Pistachio mastic 
Walnuts (or peanuts)

Required Tools
Mahzere* cauldron 
(2 large) Large copper basin (3 pieces)
Sleeve bowl 
Mixing scoop 
Cheesecloth

Preparation
Cleaned and washed grapes are filled into a bag, a handful of white soil called ağardanlık is added and crushed by stepping on stone cruens**. The grape juice that comes out and is filtered in the cheesecloth is filled into a cauldron and boiled, then poured into basins, cooled and left to settle. While the sediment sinks to the bottom, the clarified grape juice is filled into the cauldron again and boiled. The foam on the surface is removed with a handle and thrown away, and after approximately two hours of boiling, the syrup is formed.  

Five-six liters of syrup taken from the cauldron are warmed, starch and flour are added. Hot syrup is taken from the cauldron and slowly added to the mixture prepared in the consistency of thick ayran, and this mixture is added to the boiling syrup in the pot. In order not to curdle the slurry, it is stirred rapidly with a mixing paddle until it boils. The boiling mixture is slowly stirred for two hours so that it does not stick to the bottom, and mastic gum or pistachio gum is added.

The ropes on which the walnuts (or pistachios) are stuck are tied to wooden hangers that are fifty cm long and two fingers thick and drilled at ten cm intervals. It is dipped into the mixture in the cauldron by holding it from its hanger and hung, and the process is repeated when it cools down a little. After this repeating process that continues three or four times, the sausages that are left hanging for a day are taken from the hanger and spread on a clean cloth, sweated and covered with a cloth. The sausages are opened and aired in the morning and evening and after three or four days, a light amount of starch is sprinkled on them, cut and stored in cloth bags.

*Masara
**The name given to the kurna in the Urfa dialect.

Source: Taste from Tandırlık / Lütfiye AKALIN