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Break the biscuits into small pieces by hand or in a sealed bag with a rolling pin. Don’t crush them into powder – small chunks are best for texture. -
In a saucepan, add the sugar, cocoa powder, milk, and butter. Place over medium heat and stir until everything is melted and smooth. Do not boil.
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Remove from heat, then add the vanilla extract and a pinch of salt. Let the mixture cool for a few minutes.
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Combine the liquid with the crushed biscuits in a large bowl. Add chopped Turkish delight or nuts if using. Mix well until the biscuits are evenly coated.
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Shape the salami: Place the mixture onto a sheet of plastic wrap or parchment paper. Form it into a log shape and roll it tightly. Twist the ends to seal.
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Chill in the fridge for at least 4 hours (or overnight) until firm.
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Optional: Roll the salami in powdered sugar or coconut flakes before serving for a traditional look.
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Slice and serve cold.
