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12 cups strained pure grape juice , preferably sweet grapes. If the grapes aren’t sweet enough to your taste, add
1 cup blue agave, or 1 cup of granulated sugar- but depending on the sweetness of the grape juice you adjust the amount of sweetener.
1 cup fine semolina flour
3 tablespoons nigella seeds
3 tablespoons sesame seeds
Nuts of your choice for garnish
Heat up the juice, once it comes to a boil, lower the heat and simmer for 20-30 minutes. Skim the top for any impurities that arise to surface.
As soon as the scum stops appearing, add the sesame and nigella seeds. Stir.
Start adding the semolina flour gradually with constant stirring to prevent clumps.
Turn off the heat once the semolina flour gets incorporated well into the juice.
Let the mixture cook down before spreading on sheet pans layered with parchment pepper.
Spread evenly on the sheet pans , about 1/14 of an inch, equals about 2 millimeters, sprinkle your favorite nuts on top, make sure they stick on top.
Preheat your oven to 180 degrees Fahrenheit , about 80 degrees Celsius,
On multi racks place the sheet pans in the i en, changing your hem around to make sure they dry evenly. This step took 8 hours.
If you live in a dry sunny weather, you can dry it outdoors covering the sheets with protective breathable fabric. It may take up to a week to dry it in the sun.
Once taken out of the oven, I removed the mix with the parchment paper on cooling racks with a fan directed at them, and this step took 2 days.
Once the grape sheets are fully dry, remove carefully by peeling the parchment paper, it should peel easily.
Sprinkle with corn starch on bit sides, roll and cut as desired.
Sprinkle more starch on the rolls, pack in a Tupperware layered with parchment or wax paper for longer shelf life. Enjoy with coffee or tea or anytime you need an energy pick me up!