Churchkhela
The walnut “sausages” of Kakheti, the wine region: walnuts threaded on a string and dipped several times in thickened grape must. They hang in every market in Telavi.
Ingredients
- 200 g walnut halves
- 1 litre of 100% red grape juice (or must)
- 100 g flour
- 50 g sugar (optional)
- Kitchen string and a needle
How to make it at home
- Thread the walnuts on a string about 25 cm long, with a knot at the end and a loop at the top to hang them.
- Heat three-quarters of the juice with the sugar.
- Dissolve the flour in the rest of the cold juice, add it and cook, stirring, until it thickens like custard (tara).
- Dip the walnut strings in the tara, lift them out and let them drip. Repeat 3 or 4 times, letting them dry between coats.
- Hang them in a dry place until they’re no longer sticky (about a week).
The trick: Put paper underneath: they drip quite a lot.