<h2>HISTORY SINCE 1958</h2><p>TRADITIONAL SOYTZOYK LOYKOYM KOMOTINI</p> <h2>HISTORY SINCE 1958</h2><p>TRADITIONAL SOYTZOYK LOYKOYM KOMOTINI</p> <h2>HISTORY SINCE 1958</h2><p>TRADITIONAL SOYTZOYK LOYKOYM KOMOTINI</p> <h2>HISTORY SINCE 1958</h2><p>TRADITIONAL SOYTZOYK LOYKOYM KOMOTINI</p>
Previous Next
SOYTZOYK LOYKOYM
Soytzoyk loykoym has his own “concealed” recipe, so that is soft and soft in texture, sweet in the flavour and moschomyristo, with the walnut, the must and the faint sugar that is added in the end.

Walnuts, must and molasses.
 
His process Friday acquires characteristically ritual: They are passed in spagko a one entire walnuts. Afterwards, after alestei the mixture with the must, water, the sugar and the molasses, the preparers dive in their cauldron spagkoys with the walnuts and him they hang in columns in order to it freezes and is stabilised the mixture in the natural environment. In the end, the karamelomeno, kechrimparenio colour of turkish delight preens white faint, with that paspalizontai the elongated turkish delights.