Churchkhela
Churchkhela (; ) is a traditional Georgian candle-shaped brittle confection. The main ingredients of are grape must, nuts, and flour. The traditional technology of in the Kakheti region was inscribed on the Intangible Cultural Heritage of Georgia list in 2015. ==History== thumb|left|170px|Churchkhela making process; before and after dipping of nuts in grape juice. Georgians usually make in autumn when the primary ingredients, grapes and nuts, are harvested. It is a string of walnut halves that have been dipped in grape juice called or (grape juice thickened with flour), and dried in the sun. N
Key facts
- Prepared food.name
- Churchkhela
- Prepared food.image
- Kakheti, Georgia — Churchkhela.jpg
- Prepared food.caption
- Kakhetian churchela
- Prepared food.alternate_name
- Churchela
- Prepared food.country
- Georgia
- Prepared food.type
- Confectionery
- Prepared food.main_ingredient
- Grape must, nuts, flour
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Churchkhela (; ) is a traditional Georgian candle-shaped brittle confection. The main ingredients of are grape must, nuts, and flour. The traditional technology of in the Kakheti region was inscribed on the Intangible Cultural Heritage of Georgia list in 2015. ==History== thumb|left|170px|Churchkhela making process; before and after dipping of nuts in grape juice. Georgians usually make in autumn when the primary ingredients, grapes and nuts, are harvested. It is a string of walnut halves that have been dipped in grape juice called or (grape juice thickened with flour), and dried in the sun. No sugar is added to make real . Instead of walnuts, sometimes hazelnuts or almonds are used in the regions of west Georgia.
The juice is placed in a large bronze cauldron and heated slowly. A small amount of a special white earth called is added to the boiling must and causes impurities to rise to the surface, where they are collected and removed. It is possible to substitute ', when not available, with lager beer, which has a similar result. Once the cleansing process is complete, the liquid is left to cool. Next, flour is added while stirring and heating the mixture. When it reaches the right consistency, based on the rate of steam bubbles and the viscosity of the mixture, it is removed from the heat. The mix, called , is now ready for use in the next step in the process of making , which consists of preparing the nuts for dipping.