Shelled walnuts
Walnut kernels removed from the shell with an oily texture for snacking, salads, pesto and baking.
Shelled walnuts are walnut kernels removed from the shell as halves and quarters, light brown, with an oily texture, a rich taste and a light bitterness from the skin. They are eaten as a snack, and added to salads, pesto, sauces (satsivi, bazhe), baking, baklava, churchkhela, fillings, porridges and sprinkled over desserts.
Calories, proteins, fats and carbohydrates per 100 g of product
Shelled walnuts, Raw: Calories 654.0 kcal, Proteins 15.2 grams, Fats 65.2 grams, Carbohydrates 13.7 grams per 100 g of product.
Recipes with this ingredient
The recipe is taken from the magazine "1000 tips for the cook.
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The recipe is taken from the book "Appetizing porridges. 365 best recipes.
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The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).
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The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).
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The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).
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The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).
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The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).
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1
45
The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).
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The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).
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2
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The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).
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2
45
The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).
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45
The recipe was shared by the chef of the restaurant "Dedi" Mamuka Bojgua.
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The recipe is taken from the book "Cuisines of the World. Jewish cuisine.
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35
Recipe from the Moscow restaurant of Georgian cuisine "Ojakhuri".
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Recipe from the Moscow restaurant of Georgian cuisine "Ojakhuri".
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