Ingredients with Measurements:
- 2 cups of flour
- 1 cup of water
- 1 cup of sugar
- 1 cup of coconut flakes
- 1 cup of grape juice
- 1 cup of walnuts
Special equipment needed:
- Skewers or strings
- Large pot
Step-by-step instructions:
1. In a large mixing bowl, combine flour and water to make a dough. Knead the dough until it is smooth and elastic.
2. In a separate bowl, mix together sugar and coconut flakes.
3. Take a handful of dough and roll it out into a long, thin rope.
4. Dip the rope of dough into the grape juice, making sure it is fully coated.
5. Roll the grape juice coated dough in the sugar and coconut mixture until it is fully coated.
6. Place a walnut in the center of the dough rope and roll it up, making sure the walnut is fully encased in the dough.
7. Repeat steps 3-6 until all of the dough has been used.
8. Thread the dough ropes onto skewers or strings, leaving space between each one.
9. Hang the skewers or strings in a cool, dry place for 2-3 days until the churchkhela is dry and firm.
10. Once the churchkhela is dry, it is ready to serve.
- Time:
Preparation time: 30 minutes
- Cooking time: 2-3 days
Temperature:
- Room temperature
Serving size:
- 1 churchkhela per person
Nutritional information:
- Calories: 250
- Fat: 10g
- Carbohydrates: 35g
- Protein: 5g
Substitutions for ingredients:
- Almonds or hazelnuts can be used in place of walnuts
- Pomegranate juice can be used in place of grape juice
Variations:
- Traditional churchkhela uses grape juice and walnuts, but other variations include using different types of nuts or juices.
Tips and tricks:
- Make sure to fully coat the dough in the sugar and coconut mixture to ensure even coating.
- Hang the churchkhela in a cool, dry place to prevent mold growth.
Storage instructions:
- Store in an airtight container in a cool, dry place for up to 1 month.
Reheating instructions:
- Churchkhela is typically eaten as is and does not need to be reheated.
Presentation ideas:
- Serve on a platter with other Georgian sweets and desserts.
Garnishes:
- None needed.
Pairings:
- Churchkhela is typically eaten as a snack or dessert on its own.
Suggested side dishes:
- None needed.
Troubleshooting advice:
- If the dough is too sticky, add more flour.
- If the churchkhela is not drying properly, hang it in a cooler, drier place.
Food safety advice:
- Make sure to fully dry the churchkhela to prevent mold growth.
Food history:
- Churchkhela is a traditional Georgian sweet made from grape juice and nuts. It is often served during celebrations and festivals.
Flavor profiles:
- Sweet, nutty, and coconutty.
Serving suggestions:
- Serve as a snack or dessert.
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Region: Georgian