Churchkhela is a traditional Georgian sweet dish that is an integral part of the country’s cuisine. Without Churchkhela New Year’s parties are unimaginable in Georgia. Churchkhela is a home-made product. Georgians usually make Churchkhela in Autumn when grape and nut is harvested since they are the main ingredients of Churchkhela. It is a string of walnut halves that have been dipped in grape juice called Tatara or Phelamushi (grape juice thickened with flour) and dried in the sun. Instead of walnuts sometimes nuts or almonds are used in the regions of west Georgia.
The shape of Churchkhela looks like a candle, some people say it looks like a sausage. Georgian warriors carried Churchkhelas with them because it contains calories enough for a man a day. The best Churchkhela is made in Kakheti region that is famous as the motherland of wine.
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