"Churchkhela! To whom churchkhela?" - these shouts of vagrant dealers in food will be remembered by any who had at least once a rest on the Black Sea coast. Only very few people know that he represents this product from where it appeared and as it is done.
History
Churchkhela – national delicacy of Georgia. In literal translation the name means "dried berries without stones". From Georgia the dish "migrated" to other people of the Caucasus along the Black Sea coast. In different parts of this mountainous area it is possible to meet various types of the multi-colored sausage predstvalenny on markets and beaches in a good selection, but generally its essence comes down to one. Churchkhela represents the nuts strung on a thread in the thickened grape or pomegranate juice.
It is known that thought up delicacy very long time ago – during an era of the drevnegruzinsky kingdom of Diaokh. The sweet is mentioned in historical documents of the Middle Ages: at the time of David Stroitel's government the soldiers took nourishing and not perishable products which are convenient in the use in long campaigns. Churchkhela concerned those. It the dish rather kaloriyno, besides doesn't spoil over time, and only becomes firmer.
Nutritive properties
Churchkhela – fructose, nourishing and nutritious thanks to high content, and glucose (in different grades their share in a ready-made product makes from 30 to 50 percent), vegetable fats, proteins, organic acids, mineral substances, vitamins.
At preparation use various nuts: walnut, almonds, filbert. And still – dried raisin, kernels of stones of a peach and an apricot.
Thanks to the structure, the product is useful to mental activity and the increased physical activities. The structure is favorable for work of heart and vessels, the product reduces risk of development of atherosclerosis and hypertension.
It is necessary to remember the high caloric content of a product by all means that who suffers from excess weight. In 100 grams of a tasty dish from 500 to 700 calories are concealed! Sick diabetes and to allergic persons it is also worth refraining from consumption of the Georgian delicacy.
Way of preparation
Classical way of preparation of churchkhela – Kakhetian (is called on the area of Georgia). Grape juice is boiled within half an hour, then defended at 10-12 o'clock. After that work is continued: juice is filtered and evaporated, sometimes – add chalk to it or marble, corn flour. The thickened juice is settled by 5-6 more hours, the deposit is merged. The remained structure is warmed up to 30 degrees Celsius. Add wheat flour to it. Mix, continuously stirring slowly, heat. Then immerse the nuts (they are previously soaked and boil down in a sugar syrup) strung on threads in viscous liquid. 2-3 weeks in the sun dry churchkhela. After that encase, shifting each layer fabric and "insist" in the dry cool room within 2-3 months.
Versions
Today the number of recipes from which the sweet is prepared increased. Experiment with the recipe in every possible way. Besides grape or pomegranate juice more often use apple, orange, plum, cherry, apricot and so forth. As a stuffing there are a peanut, cashew, a pecan nut, dried fruits, prunes, dried apricots and dried berries. Sometimes the preparations poured by syrup roll in sunflower seeds. Thanks to such experiments of types of churchkhela becomes more day by day.
Interesting fact
In 2011 the authorities of Georgia issued the patent for a number of national dishes. Including – on churchkhela. So the country expressed the reverent attitude to the special dish which reached our days in centuries.