Churchkhela

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.[7] No sugar is added to make real Churchkhela. 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 they contain many calories. The best Churchkhela is made in Kakheti region that is famous as the motherland of wine.