Is it possible for churchkhela. The benefits of churchkhela in general terms. Is churchkhela useful

Churchkhela is a Georgian national sweet, it is very useful because it is prepared only from natural products, and no sugar is added there. This delicacy has already gained popularity in many countries. And it is prepared during the grape harvest, and the delicacy is stored for no more than a year in order to prepare fresh churchkhela for the next grape harvest.

Even in ancient Georgia, this unusual sweet was prepared, as evidenced by archaeological excavations, during which peculiar pots and forms were found, in which churchkhela was probably transported. But it is not only extremely tasty, it also contains a large amount of vitamins, easily digestible sugars and has a high calorie content. In ancient times, churchkhela was a special product for raising the strength of a warrior, so you need to know when to use it.

Churchkhela preparation

The traditions of churchkhel cooking have remained to this day, for this they use walnuts, almonds, grapes and hazelnuts. An interesting fact is that in different parts of Georgia this delicacy is prepared in completely different ways, respectively, and the taste is significantly different.

The Kakhetian method is as follows, for a start, nuts are harvested, they are dried in the sun and strung on threads. In addition to nuts, grapes are also used, only the thread is taken a widow's more, and then it is folded in half and dried in the oven.

The grape juice is placed in large cauldrons and boiled for 30 minutes, then left to cool for 10 hours. The resulting mixture is filtered through a cloth and boiled again. With increased acidity, marble flour is used, after readiness it is left for 5 hours.

Wheat flour is added to the thick mixture, which is poured into the reheated juice. The resulting mixture is called Tatar, it is into it that threads with nuts made in advance are lowered. After immersion, they are dried for about 3 hours, after which they are re-immersed in the mixture. As a result, the thickness of the juice is at least 2 cm. Cooked churchkhels are dried for about 16-17 days.

How to choose the right churchkhela

Unfortunately, it is difficult to choose a real churchkhela on the market, but it is worth trying. To do this, you need to purchase one for a sample, in terms of consistency it should in no case resemble rubber, the nuts should also be fresh. In the event of a fracture, there should be no mold inside, and it should not bend. If they offer to buy a white churchkhella, then it is better not to do this, they roll it in flour, and they usually say that it is sugar.

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How long is the traditional churchkhela stored, storage conditions

How much churchkhela is stored? Historically, it is a product of long-term storage. The longest and most thorough cooking technology is aimed at preserving the sweetness for a long period, saving all the benefits of nuts, fruits and the southern sun for the cold season.

This natural product made from nuts and boiled thick juice is a traditional Caucasian sweetness. It is prepared in the Caucasian regions of Russia, in Georgia, Armenia, Azerbaijan, Turkey.

However, if earlier we brought sweets from vacation as a hotel from the sea, now churchkhela can be bought in markets or in private shops with ethnic products in many large and medium-sized cities. But is it always made according to the classic recipe?

How a real churchkhela is prepared

Caucasian sweetness is made from walnuts, almonds, hazelnuts and natural grape or pomegranate juice. The juice is digested for a long time, settled and filtered, thickened with corn flour (in some recipes, wheat).

Nuts strung on a thread are dipped into the resulting mixture. Do this several times, slightly drying the intermediate layer. When churchkhela has acquired the required volume, the product is dried for a week or two and then stored for 2-3 months, wrapped in linen. These months the sweetness “ripens” to the desired condition.

The recipe for cooking slightly differs in different regions of the Caucasus, one of the principles are similar: nuts strung on an unpainted natural thread, natural juice of white grape varieties or pomegranate, drying.

Interesting: in some regions, apricot kernels, pumpkin seeds and raisins are added to churchkhela.

Some lovers especially appreciate the degree of drying when the outer layer is already dry enough, and the sweetness inside is still quite soft and tender, others prefer a drier consistency. It is not for nothing that this delicacy is also called fruit sujuk in another way.

Attention: no sugar is added to the natural product! But many people still use it at home or replace it with honey. This can be considered as variations on the theme.

Where is stored

The main enemy of churchkhela is mold, so it is important that the storage area is not damp. The classic churchkhela is stored even at room temperature, always in a dry place, wrapped in paper, dry linen or placed in earthenware that absorbs excess moisture.

You should not store the product in plastic bags or film, in which it is devoid of ventilation, which contributes to the formation of condensation.

The maximum storage temperature should not exceed + 22˚C. Too high a temperature will not benefit the product, nor will fluctuating storage temperatures. In general, a dry and cool place, traditional for your home, will be ideal.

However, we repeat, only the product prepared according to the traditional recipe will be guaranteed for a long time.

If you are not sure about the quality of the purchased delicacy and there are doubts that only natural ingredients were used in the production, without adding sugar, starch, diluting juice with water or fruit substitutes, then it is better to use the product as soon as possible.

To keep churchkhela purchased in your region longer, place it in a paper bag in the refrigerator, with moderate humidity it will last for a month.

Important: churchkhela is a high-calorie product. Despite its delicious taste and unconditional natural health benefits, this should be kept in mind if you are eating a balanced diet.

Oddly enough, the intricacies of storing sweets raise much more questions than many other products. Want to be surprised more? Find out everything about the quality and properties of honey and, at least, the question of where to store honey will forever be resolved in your life.

How churchkhela is prepared in Georgia

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Useful properties of churchkhela, its possible harm to the body

Churchkheloi is an ancient Georgian dish made from nuts strung on a thread 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 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. A 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 of making churchkhela

In the traditional version of churchkhela preparation, only walnuts and grape juice are used. The process itself is quite simple, although it takes a lot of time. It should be noted that churchkhela, only prepared from natural ingredients and dried in natural conditions, acquires characteristic useful properties. Store-bought products can be tasty, but the likelihood of obtaining therapeutic results from their use is minimal.

The process of preparing a treat looks like this:

Juice is extracted from grapes, it is used undiluted. In order for the liquid to reach the desired thick consistency, corn flour is introduced into it.
An ordinary strong thread is taken. 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 nuts. If the ingredients are fried, they will fall apart in the hands, they cannot be strung on a string. Still real churchkhela is not prepared from crushed components, its taste is not at all the same as it should be.

Next, the workpiece is dipped several times into the thickened juice. He should cover the product with a dense, even layer. If the liquid is not very thick, then after a couple of hours the churchkhela can be covered with juice several more times. These 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 unnatural 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 churchkhela cooking options

Today, the number of recipes used to prepare churchkhela, or, as it is called in some countries, “chuchkhela”, has grown significantly. The following products are now often used as main and auxiliary ingredients:

In addition to grape juice, apple, orange, plum, cherry, apricot and other drinks have begun to be actively used. The products acquire a special taste and properties if they are prepared with pomegranate juice.
The base can also be almost any, the main thing is that the components can be strung on a thread. It can be peanuts, cashews, pecans, hazelnuts.
Today, dried fruits are increasingly added to the composition of products, for example, raisins, prunes, dried apricots, dried berries. The blanks 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 must be taken into account, especially if churchkhela is intended for children, the elderly or those who are overweight.

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 suppliers.
Organic acids. Participants in metabolic processes, stimulants of chemical reactions.
Vegetable fats. They prevent the formation of blood clots, reduce the level of harmful cholesterol in the blood, and stimulate the activity of the brain.
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. Provides fabrics with building materials. Essential for chemical reactions.

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

Activity is increased due to the production of energy. The activity of the brain improves, the work of all organs and systems is stimulated.
The work of the heart and blood vessels is getting better. 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 listed results, you need to include only natural churchkhela in the diet. It should not contain thickeners, preservatives, sweeteners or other chemical additives.

Churchkhela harm and contraindications

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:

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

Churchkhela can be an excellent natural remedy and mood boost. You just need to eat it in small amounts 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.

Eastern 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 discovered, which 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 made up of nuts (walnuts, hazelnuts, almonds) and juice, most often grape juice, although you can use pomegranate, apple and others - it will be delicious in any case. Technological methods for making churchkhela in different areas differ significantly, hence the variety of taste.

How to cook churchkhela at home

Churchkhela at home, prepared according to old recipes, is a wonderful delicacy. Walnut 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 forms on top of the nuts, after which the thread with the nuts is dried in the sun for two weeks. Then churchkhela is put in boxes for two to 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 terms of 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 its 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.
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 g. product. However, this dish, having many advantages, has a number of contraindications.

Contraindications to the use of churchkhela

This high-calorie food is not recommended for obese people. Churchkhela should not be used by patients with diabetes mellitus. Liver cirrhosis, urination disorders, the second half of pregnancy, advanced forms of tuberculosis, even allergic reactions to nuts and grapes can be contraindications. In these cases, you should consult your doctor.

But above all, churchkhela is a delicacy that, when consumed in reasonable quantities, can deliver a lot of positive emotions. A kind of energy boost that is so necessary for residents of both a large metropolis and a small town, where stress awaits a person at every step. Tasty, compact and at the same time nutritious - it was not for nothing that the churchkhela was taken on a campaign by warriors in ancient times, when the preservation of strength and health was most important.

One of the well-known oriental sweets is churchkhela. Its calorie content, however, confuses many, especially ladies who are on diets, but even they risk pampering themselves with a tempting delicacy on vacation. And given that all of its components are exclusively natural, it is tempting to offer dessert to children as well: there is less and less different kinds of chemistry introduced into an immature body. The advantage of the delicacy is the availability of its own production, since making churchkhela at home is not only possible, but also relatively easy. True, you will have to wait until she, so to speak, matures. So, having conceived to serve a delicacy, the period of its readiness should be planned for a holiday, which will be postponed two months into the future.

Churchkhela: the feared calorie content

We must say right away that there are a great many varieties of delicacies. And the Mingrelian sweetness will differ, for example, from the Imeretian one not only in appearance and composition, but also in nutritional value. However, it will be churchkhela anyway. The calorie content of the dessert fluctuates, but the minimum remains within 410 kcal per every 100 grams of delicacies. Moreover, calories are in an easily digestible form, so that they will almost completely go into your body. No wonder in ancient times churchkhela was given to warriors as a food supply: its advantages were not only a long shelf life, but also nutritional value, which could support the strength of a fighter after a long transition. Churchkhela is hardly suitable for those who are harsh about nutrition and counting each calorie - the calorie content of the product is too high. But you can give it to children with you to school, and they obviously will not have it.

Why churchkhela is good

The treat contains juice and nuts, sometimes replaced by dried fruits. Its composition determines all the properties that churchkhela possesses: benefit and harm go hand in hand and are explained by the same factors. First, about the pros.

The natural origin makes the sweetness absolutely safe and environmentally friendly: there are no dyes, sweeteners or preservatives in it.
The high content of various sugars in those consuming churchkhela increases efficiency and makes thinking clearer.
Churchkhela contains a huge amount of vitamins, trace elements and minerals; Eating it makes it unnecessary to take artificial drugs.
Digestion of those who feast on churchkhela improves markedly. The same can be said about the stability of the cardiac system.

The nutritional value of the delicacy makes it almost indispensable in restoring an organism weakened by any factors - we remember the ancient warriors and we are convinced of this without additional evidence.

Who should avoid churchkhela

However, like another healthy product, the mountain delicacy can by no means be recommended to everyone. Risk groups include:

DIY treat

Now let's figure out how to make churchkhela in our own kitchen. Agree, not everyone has a real Georgian living near the house, bringing it up for sale. And I want to feast on something.

A strong thread and a thick gypsy needle are taken. Nuts (originally walnuts) are strung on a string.
In a small amount of self-squeezed grape juice, a glass of flour is kneaded to a non-sticky state, filtered and poured into a container with the bulk of the juice (there should be a liter in total).
On the quietest fire, the mass is boiled down until the shade changes to deep burgundy.
If the grapes are sour, dissolve 5-6 tablespoons of sugar in the juice, although this is not according to the rules.
Each string of nuts is held by a loop and dipped in syrup. Properly cooked, it will practically not drain from the "beads".

The dipping should be repeated several times, after the previous layer has dried - so the wrapper on the nuts will be thick. After that, the threads are hung in the kitchen, and after a week you can start testing. In the East, they are kept for 2-3 months, but it is unlikely that anyone will have enough patience to wait.

Alternative cooking methods

Churchkhela at home can be made from pomegranate juice - it will be very useful for blood diseases and during the recovery period.

Instead of walnuts, you can take any others, as well as raisins, dried apricots, prunes, dried figs.

If it's natural grape or not, you can replace it with strawberry or cherry syrup, it will come out just as well.

Churchkhela is an ancient Georgian delicacy, the composition of which is quite simple. It represents nuts strung on a thread, filled with natural juice. The Georgians invented it many thousands of years ago, as evidenced by archaeological finds. Scientists claim that once this national dish saved the Georgian army from starvation. The name still causes some controversy, but in Georgian the correct pronunciation is “churchkhela”, not chuchkhela. What this dessert looks like can be seen in photos and videos on the Internet.

Is churchkhela useful

What are the benefits and harms of the Georgian churchkhela? Much depends on the constituent components, how fresh and natural they are, and also how the product was dried. If the cooking technology is followed correctly, sweetness is very beneficial for the body. Dessert is very nutritious (400 kcal) and can quickly cope with hunger.

It contains glucose and fructose, protein, vegetable fat, amino acids, minerals and vitamins. The delicacy has antioxidant properties, has a good effect on the circulatory and digestive systems. In addition, it can be stored for a long time (more than a year) without losing its useful properties.

It is necessary to exclude or limit the consumption of churchkhela for those people who suffer from food allergies, overweight, diabetes, liver disease and tuberculosis.

How churchkhela is prepared

In the traditional version, the ingredients of real churchkhela in Georgia are only walnuts and grape juice. In this case, the sweetness will have a dark brown color. Churchkhela is easy to make in, because special equipment is not required for this. You can choose the filling and juice according to your taste or give preference to the usual classic treat. Cooking takes about an hour and is fairly straightforward.

2 ways to make churchkhela:

freshly squeezed grape juice is taken;
to obtain a thick consistency, corn flour is added to it;
nuts are strung on a strong, not very long thread;
dip the nut thread into thick juice several times at short intervals;
the resulting thin sausage is dried in a dark, dry place for 5-10 days.

fry 200 grams of walnuts on the fire, and why peel them off;
string them on a thread (about 25-30 cm), having previously tied a match to its lower end:
squeeze 2 liters of juice from the grapes;
boil grape juice for about 2 hours, removing the resulting foam;
add 100 grams of sugar to the juice and mix;
cool the juice;
stirring gradually, add 200 grams of flour;
cook the resulting mass over low heat until it becomes thick and its volume decreases by 2 times.
Dip the chuchela blank into the hot mixture, pull it out and wait 5 minutes for it to dry out a little.
repeat this process 2-3 times, until a layer of 1-2 cm is formed.
dry the churchkhela in the sun to stop being sticky (about 2 weeks).
wrap the treat in a towel and leave in a dry, ventilated place for final ripening for 1-2 months (it will be covered with powdered sugar on top).

Prepare this national oriental treat with your own hands and indulge your family and friends.

Churchkhela cooking secrets:

The use of various artificial thickeners makes churchkhela easier to prepare, but reduces the beneficial properties of the product and can be harmful to health.
It is very important to dry churchkhela in natural conditions to preserve the beneficial properties of the constituent components.
For the preparation of churchkhela, it is more convenient to use raw (whole or halved), high-quality dried nuts. Fried or chopped nuts are difficult to string on a string, they crumble.
Stringing nuts on a needle makes it much easier to use a regular thimble for sewing.

Modern variations of churchkhela

The nut-fruit filling and outer layer of a popular oriental treat can be quite varied. Today it is made not only from grape juice, but also from other fruits (pomegranates, apples, apricots), so it turns out in different colors, there is even a green churchkhela. They differ not only in shades, but also in taste. In photographs or with your own eyes, you can see that such a multi-colored Caucasian delicacy looks very impressive and appetizing.

Instead of the usual walnuts, the famous delicacy often consists of other types of nuts (cashews, hazelnuts, peanuts, almonds) or a whole nut mixture, sometimes candied fruits and dried fruits are present. Due to the filling and the addition of a large amount of sugar, the dish turns out to be quite sweet. Various aromatic spices (vanilla, cinnamon, cardamom) can be used to add a more piquant taste. Each culinary specialist experiments as he wants, which is why there is such a huge variety of this unusual product in the markets.

Chuchela of unnatural shades is usually prepared using artificial colors, so you need to be careful when using it, and even better choose a natural and undeniably healthy product.

Conclusion

The southern peoples greatly respect this oriental sweetness and eat it just like candy, especially children like it. It is often used for a quick snack, because it is very high in calories. This delicacy is allowed to be consumed even during religious Lent. Not a single New Year's feast in Georgia is complete without churchkhela; the country even received a patent for this product.

A sweet dessert can always be found in the Black Sea resort towns at local markets. Bright "pigtails" have become a kind of attraction in the southern regions and never cease to delight visiting gourmets. Today this tasty and healthy delicacy is popular not only in Georgia, but also in Ukraine, Azerbaijan, Armenia, Crimea, Greece, Turkey and other countries. And let it be called differently everywhere, but the composition is very similar.

Calories, kcal:

Proteins, g:

Carbohydrates, g:

The name churchkhela comes from the Georgian word chuch-hela(seedless dried berries), one of the most ancient delicacies of the Caucasus. During long campaigns, warriors and shepherds needed high-calorie and nutritious food for long storage. The nourishing churchkhela was ideal for this purpose; it retained its nutritional properties for a long time and did not require special storage methods.

Churchkhela resembles twisted candles or a string of beads, usually 25 to 50 cm long. Churchkhela are nuts strung on a coarse thread, completely covered with grape juice syrup. The color and size of churchkhela depends on the type of nuts and juice used. The most common churchkhela is made of walnuts and grape juice, burgundy-brown in color, with a specific honey aroma and sweet taste. Churchkhela has a dense, sometimes slightly rubbery layered structure.

Calorie content of churchkhela

The calorie content of churchkhela, on average, is 410 kcal per 100 grams of product. Depends on ingredients and preparation method.

Natural churchkhela should contain (, kernels or, sometimes), juice (,) and flour (or). Presence (calorizator) is allowed. The presence indicates that the technology was violated during production. Churchkhela is a satisfying product that provides an influx of energy for a long time, so it can serve as an ideal snack at work or while traveling.

Churchkhela harm

Churchkhela is a high-calorie product, so those who monitor weight should not get carried away with it. Nuts and juices can trigger allergic reactions.

Churchkhela is produced in many regions of the Caucasus, so each has its own poetic name. Abkhazian, Georgian, Gurian, Imeretian, Lechkhum, Kartli, Kakhetian, Mingrelian or Rachin differ in color and appearance. The production methods of the national delicacy are almost identical, they include several stages.

At the first stage, the juice is prepared, which is boiled, boiled, thawed and filtered several times. Then the juice is heated to 30 ° C and sifted flour of the finest grinding is gradually introduced, constantly stirring the mass to prevent the appearance of lumps. Prepared (dried or soaked in water) nuts are carefully strung on harsh threads and slowly dipped in syrup. The threads are hung to dry for several hours, then the dipping procedure is repeated 3 to 7 times. Churchkhela is finally dried in the fresh air under the sun, the process takes two weeks. The dried churchkhela is placed in wooden boxes, shifted with paper or cloth, and left in a cool dry room for 2 months. Churchkhela prepared in this way is the tastiest and healthiest.

When choosing a delicacy on the market, you need to carefully examine the churchkhela - the surface should be glossy (matte indicates that a lot of flour was added to the syrup to thicken as soon as possible), dry and not stick to your hands. Churchkhela in vacuum packaging should be chosen according to its composition, which should contain only natural ingredients, without sugar and its substitutes.

The shelf life of traditional natural churchkhela does not exceed 6 months in a dry place, churchkhela in a package is stored for up to two years.

Churchkhela in cooking

Before using churchkhela, you need to remove the thread, then the delicacy can be cut into arbitrary pieces, broken or bite off from the whole "sausage". Churchkhela is an excellent healthy dessert for tea, a snack or an original snack for dry wine.

For more information about churchkhela, see the video clip "How to cook churchkhela" of the TV show "About the most important thing."

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