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product; During the shipping time due to temperature vacuum package can make sweating (is normal).
Candlestick dessert is a part of Anatolian cuisine. The main ingredients of this dessert, which is the origin of Georgia, are grapes, nuts and flour. Almonds, walnuts, hazelnuts, chocolates and sometimes raisins are passed to a thread, immersed in dark grape juice or fruit juices and dried in the form of sausages..
Churchkhela and its varieties are popular in several countries besides Georgia, such as Iran, Armenia, Cyprus, Greece, Russia, Ukraine, and Turkey. In 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 sujukh".
Churchkhela is a snack for in-between and is also served as a dessert during the New Year and Christmas celebrations..
is a traditional Georgian candle-shaped candy. The main ingredients are grape must, nuts and flour. Almonds, walnuts, hazelnut and chocolate and sometimes raisins are threaded onto a string, dipped in thickened grape juice or fruit juices and dried in the shape of a sausage..
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The juice is placed in a large bronze cauldron and heated slowly. A small a of a special white earth called asproi 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 asproi, when not available, with lager , 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 reach es 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 Badagi, is now ready for use in the next step in the process of making Churchkhelas, 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 2-3 meter-long threads. The strings are dipped in the Badagi mixture until completely covered. This process is repeated several times (usually three times) until the Churchkhelas has the desired thickness. Churchkhelas strings are then left to dry for 5–6 days. They are then ready for consumption or storage, even though some people like to eat it fresh.

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Turkish Delight Candy - churchkhela Georgian, cevizli sucuk (400gr) loqum Walnut Fresh Gourmet Food Vegan Candy Mix Vegan International Candy Snacks Assorted caremel Gift

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