Fresh churchkhela. Oriental treat - churchkhela

It is not only tasty, but also a nutritious sweet, unmatched in nutrition among all delicacies. It contains a huge amount of glucose, fructose, proteins, organic acids and vitamins. Therefore, learning how churchkhela is made will be very interesting for all beginners and experienced chefs. Today, many varieties of this dish are known, which are prepared differently in each region of Georgia.

How to make churchkhela at home?

Even an inexperienced cook who used to buy sweets in a supermarket can easily understand how to make churchkhela at home.

Ingredients:

natural - 3 l;
wheat flour - 750 g;
cornmeal - 250 g;
peeled nuts (almonds, hazelnuts, walnuts) - 700 g.

Cooking

Toast all nuts in a dry frying pan for 3-4 minutes and cool slightly. Free the almonds and hazelnuts from the husk by lightly rubbing them with your palms. Chop the walnuts into fairly large pieces.

Take strong threads about 40-45 cm long and use a thick needle to string nuts on them (they should take about two thirds of the length). Be sure to make a large knot at one end, tie the blanks in pairs using the free ends, and hang them on any wide crossbar.

Not everyone knows what modern churchkhela is made of, but the main ingredient - grapes - remains unchanged. Cook jelly out of it. To do this, pour the juice into a saucepan, wait for it to boil, reduce the heat a little and boil for about 10 minutes.

Pour separately one liter of juice and leave it to cool, and boil the remaining liquid for about another 10 minutes. Pour wheat and corn flour into a bowl with cooled juice and mix thoroughly until the smallest lumps are completely removed.

With constant stirring, pour this mixture into the remaining juice, which continues to boil. Boil still for about 25 minutes. It should be turned off when the consistency of the mass resembles a thick porridge.

Place a tray under the crossbar with hanging blanks that need to be dipped in jelly and hung again on the crossbar. If you are wondering how churchkhela is made in Georgia, you should understand that this is one of the most important stages in the preparation of this delicacy. Therefore, try to ensure that the workpieces are well saturated with liquid, and when they dry out, repeat this simple procedure again. At the end, move the crossbar with churchkhela to a room that can be well ventilated for a couple of weeks, then wrap it in parchment and store it in a place that is not exposed to sunlight.

How is churchkhela made in Abkhazia?

In principle, the recipe for the dish is in many ways reminiscent of the Georgian counterpart, but it has its own nuances: Abkhazians use only hazelnuts for cooking. Try making churchkhela both ways and compare which flavor you like best.

Ingredients:

- 500 g;
grape juice of natural origin - 1 l;
wheat flour - 150 g;
sugar - 50 g.

Cooking

We clean the hazelnuts from the husk and string them on strong threads about 25 cm long using a needle. Tie a knot at one end of the thread. We boil the grape juice for about a quarter of an hour over low heat, add sugar, remove from the stove and cool. Then again put the pan on the fire and, not forgetting to stir constantly, pour in the flour. Cook the mixture for another 10 minutes, stirring constantly to avoid lumps.

Churchkhela is an ancient Georgian dish, which is made from nuts strung on a string and filled with thick natural juice. The benefits and harms of such products mainly depend on the set of ingredients used. In any case, with the correct implementation of the technical recommendations for the implementation of the process, the delicacy is enriched with the substances necessary for the body.

Another advantage of the dessert is its nutritional value, the product perfectly satisfies hunger, but does not overload the digestive tract. Properly prepared churchkhela can be stored for quite a long time without worrying about the destruction of beneficial ingredients and the disappearance of therapeutic properties.

The classic way to cook churchkhela

In the traditional version of cooking churchkhela, only walnuts and are used. The process itself is quite simple, although it takes a lot of time. It is worth noting that only churchkhela prepared from natural ingredients and dried in natural conditions acquires characteristic beneficial properties. Store-bought products may be tasty, but the likelihood of obtaining medicinal results from their use is minimal.

The cooking process looks like this:

Juice is extracted from it, it is used undiluted. In order for the liquid to reach the desired thick consistency, it is injected into it.
Take a regular strong thread. Walnuts are strung on it with a needle. Do not make the "necklace" too long, it may not support its own weight.

Tip: In the process of preparing products, you should use only raw, but well-dried. If the ingredients are fried, they will fall apart in the hands, they cannot be strung on a thread. Even a real churchkhela is not prepared from crushed ingredients, its taste is not at all what it should be.

Next, the workpiece is dipped several times into the thickened juice. It should cover the product with a dense, uniform layer. If the liquid is not very thick, then after a couple of hours the churchkhela can be covered with juice several more times. Such products are sweeter.
Semi-finished products are sent for drying in a dark and dry room. It should be 5 to 10 days.

The use of non-natural thickeners can significantly facilitate the process of harvesting churchkhela, but this is not recommended. Such experiments will not only reduce the usefulness of the product, they can harm the body.

Modern options for cooking churchkhela

Today, the number of recipes for preparing churchkhela, or, as it is called in some countries, "chuchkhela", has increased markedly. The following products are now often used as the main and auxiliary ingredients:

In addition to grape juice, apple, orange, plum, cherry, apricot and other drinks began to be actively used. A special taste and properties of the product are acquired if they are prepared with.
The base can also be almost any, the main thing is that the components can be strung on a thread. It could be peanuts.
Today, more and more often, dried fruits, such as dried berries, are added to the composition of products. Preparations doused with syrup are rolled in whole or crushed seeds.

Depending on the set of ingredients used, the properties of the product and its calorie content will change. This should be taken into account, especially if the churchkhela is intended for children, the elderly or overweight people.

The composition and useful properties of churchkhela

Churchkhela, prepared exclusively from natural ingredients, becomes a source of many useful substances for the body. Regardless of what ingredients are used in its production, the finished product will contain the following chemical compounds and elements:

glucose and fructose. They are excellent energy providers.
organic acids. Participants in metabolic processes, stimulants of chemical reactions.
Vegetable fats. They prevent the formation of blood clots, reduce the level of bad cholesterol in the blood, and stimulate brain activity.
The main groups of vitamins. They prevent the development of deficient conditions, increase the functionality of organs and systems.
mineral elements. Maintain acid-base and water balance. Provide fabrics with building material. Essential for chemical reactions.

Thus, the regular use of churchkhela, even in small volumes, allows you to achieve the following results:

Increased activity due to energy production. The activity of the brain improves, the work of all organs and systems is stimulated.
The work of the heart and blood vessels improves. The risk of developing atherosclerosis and hypertension is reduced.
The body is rejuvenated. This has a positive effect not only on external data, but also on the general condition.

Of course, to obtain all the above results, you need to include only natural churchkhela in the diet. It should not contain thickeners, preservatives, sweeteners and other chemical additives.

Harm of churchkhela and contraindications

When including churchkhela in the diet, it is important to understand that its calorie content can reach 500-700 units per 100 g of product. Food ingredients are often the cause of allergic reactions. Here are a few more things to keep in mind:

The use of churchkhela against the background of obesity and lack of physical activity can cause weight gain.
Even completely natural products are prohibited in diabetes.
Tuberculosis and kidney disease are also contraindications.
During pregnancy and breastfeeding, it is better to refuse treats so as not to provoke an allergy.

Churchkhela can be an excellent natural medicine and an incentive to lift your spirits. You only need to eat it in small quantities and it is better at least after 1-2 days. More frequent use of the product will not bring much benefit to the body, but it can provoke unpleasant consequences.

Oriental cuisine is known for its delicious and original dishes. But churchkhela is at the head of Caucasian sweets. This traditional oriental delicacy has been known since time immemorial. During archaeological excavations, vessels of a special shape with inscriptions were found that indicate that churchkhela was transported in these vessels. However, despite such a long history of existence, the tradition of making this delicacy has survived to this day. The basis of churchkhela is nuts (walnuts, hazelnuts, almonds) and juice, most often grape, although you can use pomegranate, apple and others - it will be delicious in any case. Technological methods for making churchkhela differ significantly in different areas, hence the variety of taste.

How to cook churchkhela at home

Churchkhela at home, cooked according to old recipes, is a wonderful delicacy. Nut slices are strung on a thread, after which it is all lowered into a bowl with thickened boiled grape juice, which should cover each nut. Then the thread is taken out and dried in the sun. After a few hours, the procedure is repeated until a layer of a couple of centimeters is formed on top of the nuts, after which the thread with nuts is dried in the sun for two weeks. Then the churchkhela is placed in boxes for two or three months, after which the delicacy acquires a wonderful taste and appearance - nuts covered with sweet dried grape juice.

Useful properties and calorie content of churchkhela

As you know, churchkhela is not only tasty, but also healthy. In ancient times, warriors took it with them on a campaign - this product is very nutritious and unpretentious in storage.

Nuts contain 2-3 times more potassium, calcium, phosphorus, magnesium and iron than fruits, and the protein content is 16-25%.
Grapes rank first in the content of easily digestible glucose and fructose (12-18%). In addition, in 100 gr. contains 0.8-1% organic acids and more than 20 trace elements, 250 mg of potassium, 45 mg of calcium, 22 mg of phosphorus, 17 mg of magnesium, iron, cobalt and other minerals, as well as vitamins necessary for the normal functioning of the body. Grape juice is considered one of the most valuable medicinal, dietary and food products. Pectin substances contained in grapes in large quantities can lower cholesterol levels. Therefore, it is useful for diseases of the lungs, stomach, liver, gout, coronary heart disease, etc. Thanks to the antioxidant properties, grapes are used to prevent cardiovascular and oncological diseases. Studies have shown that the composition of grapes is similar to mineral water. Therefore, its juice, refreshing and toning, has a healing effect.
The wheat used to make churchkhela contains 50-70% starch and carbohydrates, essential amino acids and protein, vegetable fats and fiber. In addition, it contains the most important trace elements and vitamins.

The many useful substances contained in the delicacy not only improve well-being, but also bring a huge boost of vivacity. The calorie content of churchkhela is 410 kcal per 100 gr. product. However, this dish, having many advantages, has a number of contraindications.

Contraindications to the use of churchkhela

This high-calorie product is not recommended for obese people. Patients with diabetes mellitus should not use churchkhela. Cirrhosis of the liver, urinary disorders, the second half of pregnancy, advanced forms of tuberculosis, even allergic reactions to nuts and grapes can serve as contraindications. In these cases, you should consult your doctor.

But first of all, churchkhela is a delicacy that, when consumed in reasonable quantities, can deliver a lot of positive emotions. A sort of charge of vivacity, which is so necessary for residents of both a large metropolis and a small town, where stress awaits a person at every step. Delicious, compact and nutritious at the same time - it was not for nothing that warriors took churchkhela on a campaign in ancient times, when maintaining strength and health was most important.

Surely, many have seen churchkhela in the markets in shops with nuts, dried fruits and oriental sweets - very tasty and original. Churchkhela is a national Georgian sweet, it is very healthy because it is prepared from natural ingredients without added sugar. The basis of churchkhela is nuts, which are covered with several layers of juice. Most often, churchkhela is made from grape or pomegranate juice, but other juices, such as apple, raspberry or apricot, can also be used. Either way, it will be delicious!

Composition of churchkhela

Grape or pomegranate juice - 1 liter. The most delicious churchkhela is made from freshly squeezed juice with pulp, but you can also take purchased ones.
Wheat flour - half a glass.
Peeled nuts (walnuts, hazelnuts) - 500 g.
You will also need a strong needle and a thick cotton thread for stringing nuts.

How to cook churchkhela

We take a thread about 30 cm long with a needle and string nuts on the thread. It is advisable to stock up on a thimble, because the nuts are quite hard, and it is difficult to string them with bare hands. You can string both whole nuts and halves (then the churchkhela will be thinner or you will need to dip it more into the juice). You need to string so that the upper end of the thread about 5 cm is free - we will hold the churchkhela for it. When we finish stringing the nuts on a thread, we fix its end with a match: we wrap the match with a thread and tie it.

About one and a half glasses of juice are slowly mixed with flour, mixing well so that there are no lumps. Pour the rest of the juice into a saucepan and put on a small fire. Stir the juice from time to time, and when it boils, add a mixture of flour and juice. We continue to stir. The juice must be boiled down to the consistency of a very thick jelly. Let the juice cool down to about 50 degrees Celsius. After that, we take a thread with nuts and lower it into the pan for a minute and a half, so that all the nuts are covered with juice. We take out the thread, dry it for about five minutes - during this time we dip the rest of the threads with nuts into the juice. Then we repeat the procedure with each thread several times until the nuts are covered with a 1.5-2 cm layer of juice. Done - the churchkhela can be dried. In fact, they dry it for several weeks so that the top layer of juice hardens, and inside the churchkhela remains soft. But you can eat this yummy on the same day, if you really want to.

You can dry the churchkhela on a rope specially suspended in the kitchen. Paper should be placed under the rope so that you do not have to then wash the entire kitchen from drops of juice.

Churchkhela is a natural oriental sweet made from grape juice and nuts. Churchkhela is a traditional dish in Armenia, Georgia and Azerbaijan, but you can try it not only in the Caucasus: churchkhela is sold everywhere in the resorts of the Krasnodar Territory, as well as in many other cities of Russia. From this article you can find out what kind of churchkhela is and how to cook it.

What is churchkhela?

Churchkhela is a long thin sausage made of thick frozen juice. Inside the churchkhela are nuts strung on a thin thread. Walnuts are usually used, although other variations are possible. Traditionally, churchkhela is made from grape juice - in this case, it turns out to be dark brown. However, now, for a more attractive appearance, churchkhela has also been made from the juices of other fruits.

Churchkhela is an excellent dessert for those who follow their figure, because it is completely natural: juice and nuts are a completely dietary treat. In addition, nuts provide a lot of energy, so churchkhela is great for a quick snack during the day.

What is churchkhela?

Now churchkhela is prepared not only from grape juice. There are other varieties as well. Colors with the juice of other fruits are brighter and more attractive, and the taste is also different. The following varieties of churchkhela are now popular:

Pomegranate churchkhela has a bright red color.
Churchkhela with apple juice has a light amber color, sometimes with a green tint.
Apricot churchkhela has a rich orange color.
Classical grape churchkhela of light chocolate color.

Now more and more non-standard versions of churchkhela often appear. It uses a variety of nuts: cashews, almonds, peanuts or Brazil nuts, as well as candied fruits and dried fruits. Sometimes you can even find churchkhela of bright unnatural colors with the addition of dyes, but such a sweetness is traditionally Caucasian and not as useful as a natural product.

How is churchkhela prepared?

Cooking churchkhela is a rather long and laborious process. Nevertheless, it can be prepared even at home, the main thing is to be patient. Consider step-by-step instructions for making a national Caucasian dish - classic churchkhela with grape juice and walnuts.

So, to prepare this delicacy, you need to have the following products on hand:

grape juice (2 l)
walnuts (200 g)
sifted wheat flour (200 g)
sugar (100 g)

With just these four ingredients, you will make churchkhela. Follow this simple step by step guide:

First you need to lightly fry the nuts over low heat to make it easier to separate them from the skin. Be sure to peel all the nuts well, as the skins will get stuck in your teeth and make the sweetness patchy.
Large pieces of nuts are suitable - it is better to take whole or halves. With the help of a needle, they should be carefully strung on a thread. Tie a match to the bottom end of the thread. Make about 20-30 cm of nuts on the thread, and then tie the thread into a loop on top.
Grape juice should be boiled over low heat in a metal bowl. In total, you need to cook for about two hours, periodically removing the foam.
Then gradually pour the sugar into the juice, stirring it so that the sugar is evenly distributed.
Let the juice cool to room temperature.
Gradually pour flour into it, stirring the substance so that no lumps form. The texture of your mixture, which Caucasians call Tatar) should be homogeneous.
Put the container back to simmer. Wait until the volume is reduced by half and the mixture is thick enough.
In a hot thick mass, you need to dip a bunch of nuts, wait 5-7 minutes until it dries, and dip two or three more times at the same interval.
Do the same for each bunch of nuts.
Then the churchkhela must be dried in the sun. It should stop sticking to your hands.
Wrap the churchkhela in a towel and leave it in a dry, ventilated place to ripen for a couple of months. After ripening, the churchkhela will be covered with a film of powdered sugar - this is a normal process. At the same time, it should remain the same soft.

Natural churchkhela is a tasty and healthy sweet that you can not only buy ready-made, but also easy to make at home on your own. Churchkhela can be a tasty and healthy dessert for those who follow their figure. It is also perfect as an addition to a hearty breakfast or a snack on the road, because nuts give a boost of energy, and the juice nourishes the body with vitamins.