Английская Википедия:Churchkhela

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Шаблон:Short description Шаблон:Infobox prepared food Шаблон:Georgian cuisine Churchkhela (Шаблон:Lang-ka, Шаблон:IPA-ka) is a traditional Georgian candle-shaped candy.

The main ingredients of Шаблон:Lang are grape must, nuts, and flour. Almonds, walnuts, hazelnuts, and chocolate and sometimes raisins are threaded onto a string, dipped in thickened grape must, mulberry juice, or fruit juices and dried in the shape of a sausage. In eastern Georgia, Шаблон:Lang production begins with a condensed juice called Шаблон:Lang, made from must from local grapes in the areas of Kakheti, Kartli or Meskheti thickened with wheat flour. Wheat flour is also used for making condensed mulberry juice in the area of Samtskhe-Javakheti. Corn flour is used in western Georgia (the areas of Racha, Lechkhumi, Guria, Samegrelo, Abkhazia and Achara), and this condensed grape juice is called Шаблон:Lang. In Abkhazia, a region in the North Caucus Mountains of Georgia, it is known as Шаблон:Lang (Шаблон:Lang or Шаблон:Lang) in the local Abkhaz language and is touted as the best souvenir for gifting.

Georgian warriors carried Шаблон:Lang with them because they contain many calories.

The traditional technology of Шаблон:Lang in the Kakheti region was inscribed on the Intangible Cultural Heritage of Georgia list in 2015.

Outside Georgia

Шаблон:Lang and its varieties are popular in several countries besides Georgia, such as Armenia, Azerbaijan, Turkey, Iraq, Syria, Iran, Cyprus, Greece, Russia, and Ukraine. In Persian, it is known as Шаблон:Lang. In Aleppo, Syria, it is known as Шаблон:Lang Шаблон:Lang. In Azerbaijani, Armenian, Greek, and Turkish it is known as sujuk, which is actually a dry sausage. To distinguish the two, it is sometimes referred to as "sweet Шаблон:Lang" (Шаблон:Lang, Шаблон:Lang) in Armenian (Шаблон:Lang, Шаблон:Lang in Western Armenian), and Шаблон:Lang ('walnut Шаблон:Lang') in Turkish. It is known in Cypriot Greek as Шаблон:Lang (Шаблон:Lang) and as Шаблон:Lang (Шаблон:Lang), Шаблон:Lang (Шаблон:Lang or Шаблон:Lang) and Шаблон:Lang (Шаблон:Lang) in Greece. Several related sweets are made in Greece during the autumn grape harvest by thickening grape must, to include the grape molasses Шаблон:Lang pekmez (Шаблон:Lang), the grape must pudding called Шаблон:Lang (Шаблон:Lang) and grape must cookies called Шаблон:Lang (Шаблон:Lang). Another variant of Шаблон:Lang, traditionally called kelawo, is prepared in the Gilgit-Baltistan region of Pakistan. It was locally marketed as Hunza chocolate, but as kelawo does not contain any cocoa, it is now renamed Hunza candy.Шаблон:Better source needed Шаблон:Lang (Чурчхела in Russian or ჩურჩხელა in Georgian) is now gaining popularity in other parts of the world, notably Canada and the USA. Georgian food has been seeing an upward trend over the last few years due to large numbers of Russians immigrating to Canada and the United States with several companies starting up and taking off, like Chella, who make Шаблон:Lang in Vancouver, British Columbia, and La Fabrique St-George, who make Georgian wine in traditional qvevris.

The Cypriot variety is made by dipping strings of almonds into jelly, called Шаблон:Lang (Шаблон:Lang).

Preparation

Шаблон:Lang is a homemade Georgian product.Шаблон:Cn Georgians usually make Шаблон:Lang 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 Шаблон:Lang or Шаблон:Lang (grape juice thickened with flour), and dried in the sun. No sugar is added to make real Шаблон:Lang. 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 Шаблон:Lang 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 Шаблон:Lang, 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 Шаблон:Lang, is now ready for use in the next step in the process of making Шаблон:Lang, which consists of preparing the nuts for dipping.

Before they are threaded, the nuts have to be shelled and dipped into water in order to soften them. Once soft enough, they are strung onto Шаблон:Convert-long threads. The strings are dipped in the Шаблон:Lang mixture until completely covered. This process is repeated several times (usually three times) until the Шаблон:Lang has the desired thickness. Шаблон:Lang strings are then left to dry for five to six days. They are then ready for consumption or storage, though some like to eat it fresh.

Consumption

Шаблон:Lang is a between-meal snack and is also served as a dessert during New Year and Christmas celebrations.

Traditionally, in times of war women would send their men Шаблон:Lang to eat at the front, because of its pragmatic size, ability not to mold for long periods of time, and heavy texture that keeps one full.Шаблон:Clarify

Gallery

• Файл:Naschmarkt Wien 2009 PD 20091008 035.JPG
• Файл:Making of Churchkhela (6253776040).jpg
• Файл:Tschurtschchela.jpg
• Файл:Churchkhela (4).jpg
• Файл:Churchxela.jpg
• Файл:Churchkhela.jpg

See also

• Gozinaki
• Pestil
• List of almond dishes
• List of grape dishes

External links

• Шаблон:Commons category-inline