Olga Gulieva, Chef of Kavkazskaya plennitsa restaurant, shows how to cook traditional Georgian dish made of buts and grape juice.
Churchkhela from Kavkazskaya plennitsa restaurant (Caucasian-style kidnapping)
Olga Gulieva, Chef of Kavkazskaya plennitsa restaurant, shows how to cook traditional Georgian dish made of buts and grape juice.
![nuts](/upload/resize_cache/iblock/d28/719_480_1c82eeed9a8bc26474052bb7ce100fd7b/img_8085.jpg)
![орехи](/upload/resize_cache/editor/448/728_485_1c82eeed9a8bc26474052bb7ce100fd7b/img_8085c4a.jpg)
Ingredients (for 8 portions):
- Natural grape juice (preferable dark sort of grape) – 1 litre,
- Corn flour – 200 g (1.5 glass),
- Wheat flour – 150 g,
- Potato starch – 50 g,
- Sugar – 80 g or to your taste (it depends on how sweet is the grape juice),
- Walnuts (peeled and halved) – 500 g,
- Hazelnuts – 500 g,
- Mint – small bunch for dressing.
Step 1
![орехи](/upload/resize_cache/editor/bdb/728_485_1c82eeed9a8bc26474052bb7ce100fd7b/img_79074f9.jpg)
Prepare all necessary: hazelnuts, walnuts, fresh grape juice, sugar, flour, starch. We also need a thick needle and strong threat.
Step 2
![орехи](/upload/resize_cache/editor/231/724_486_1c82eeed9a8bc26474052bb7ce100fd7b/img_7913c59.jpg)
Take a needle and pierce each half of walnuts in the middle and string on thread one by one. It’s important to remember that much depends on walnuts quality, so we choose the tastiest and very fresh nuts.
Step 3
![орехи](/upload/resize_cache/editor/2a4/728_485_1c82eeed9a8bc26474052bb7ce100fd7b/img_79285b0.jpg)
This is how the thread looks like when it’s ready. Fix the edges and leave 10-15 cm of thread free in the middle to hang churchkhela to get dry afterwards.
Step 4
![орехи](/upload/resize_cache/editor/227/728_485_1c82eeed9a8bc26474052bb7ce100fd7b/img_7931e87.jpg)
Now string hazelnuts on the thread.
Step 5
![орехи](/upload/resize_cache/editor/3bc/728_485_1c82eeed9a8bc26474052bb7ce100fd7b/img_79349e5.jpg)
Since it’s one of the hardest nuts, it’s better to rest upon something solid when piercing, for instance a board.
Step 6
![орехи](/upload/resize_cache/editor/901/728_485_1c82eeed9a8bc26474052bb7ce100fd7b/img_7935e51.jpg)
So, we have the second thread – something looking like beads.
Step 7
![орехи](/upload/resize_cache/editor/570/728_485_1c82eeed9a8bc26474052bb7ce100fd7b/img_7990fa0.jpg)
Now let’s prepare the cover for churchkhela which is called pilamushi. Add sugar, starch, sieved flour in boiling grape juice and cook until sour cream consistence.
Step 8
![орехи](/upload/resize_cache/editor/c46/728_485_1c82eeed9a8bc26474052bb7ce100fd7b/img_7997ee0.jpg)
They cook churchkhela in big volumes at Kavkazskaya plennitsa, so experienced Chefs-men help Olga in this work.
Step 9
![орехи](/upload/resize_cache/editor/17b/728_485_1c82eeed9a8bc26474052bb7ce100fd7b/img_8029c62.jpg)
Slowly drop “beads” of hazelnuts down to our thick base, lifting it in the mass completely using a big spoon or a ladle.
Step 10
![орехи](/upload/resize_cache/editor/f1e/728_485_1c82eeed9a8bc26474052bb7ce100fd7b/img_8035b84.jpg)
Then take out carefully holding the ‘free middle’ of thread and hang out to get it dry.
Step 11
![орехи](/upload/resize_cache/editor/de8/728_475_1c82eeed9a8bc26474052bb7ce100fd7b/img_80437cf.jpg)
Do the same with a thread of walnuts.
Step 12
![орехи](/upload/resize_cache/editor/4b9/728_485_1c82eeed9a8bc26474052bb7ce100fd7b/img_80580d4.jpg)
Take it out from the saucepan when it’s ready.
Step 13
![орехи](/upload/resize_cache/editor/8e1/728_485_1c82eeed9a8bc26474052bb7ce100fd7b/img_80724e5.jpg)
And hang out to get dry nearby. As a rule, it takes two days for churchkhela to get dry.
Step 14
![орехи](/upload/resize_cache/editor/842/706_486_1c82eeed9a8bc26474052bb7ce100fd7b/img_8080d9c.jpg)
This is how churchkhela looks like when it’s completely ready.
Step 15
![орехи](/upload/resize_cache/editor/3ab/728_485_1c82eeed9a8bc26474052bb7ce100fd7b/img_8082714.jpg)
It is cut into small pieces and served dressed with mint.
Step 16
![орехи](/upload/resize_cache/editor/dec/728_485_1c82eeed9a8bc26474052bb7ce100fd7b/img_809089e.jpg)
Juicy appetite! You may store churchkhela in the fridge for 2-3 weeks or even more.
Bon appetite!
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