Churchkhela
Homemade wines can be made from a wide variety of fruits and berries – cherries, plums, apples, gooseberries, raspberries, cherry plums, currants, strawberries, apricots, blueberries, blackberries, pears, figs, pomegranates and, of course,...
- Wheat flour
- Walnuts
- Grape juice
- Finely ground corn flour
- Toast the nuts in a dry frying pan for 3–4 minutes. Cool slightly. Peel the hazelnuts and almonds by rubbing the kernels between your palms. Chop the walnuts into large pieces.
- Using a thick needle, thread the nuts (2/3 of the way through) onto several 45 cm long pieces of strong thread. Tie a large knot at the end. Tie the pieces together in pairs by the loose ends and hang them on a wide crossbar.
- Make grape jelly. Pour the juice into a saucepan, bring to a boil, and simmer for 10 minutes. Pour 1 liter of juice into a bowl and let cool. Boil the remaining juice for another 10 minutes.
- Pour corn and wheat flour into a bowl with cooled juice and stir thoroughly until all lumps are completely dissolved.
- Gradually, stirring, pour the resulting mixture into the boiling juice. Cook for about 25 minutes, until it reaches the consistency of a thick porridge.
- Place a tray under the crossbar with the prepared nut pieces. Dip each piece in the grape jelly and hang it on the crossbar. Once all the nut strings have been dipped in the jelly and have dried slightly, repeat the process. Place the crossbar with the "raw" churchkhela in a well-ventilated area for 2 weeks.
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Churchkhela is instantly recognizable: elongated "beads" of nuts, generously drenched in thick grape or pomegranate juice, hardened like an amber glaze. This traditional Caucasian sweet is renowned for its nutritional value, harmonious flavor, and distinctive texture.
