How to Churchkhela making (Georgia)

Key Parameters

Steps

1. 1.

   Kakhetian Churchkhela (Kakheti region, Georgia): Uses indigenous Rkatsiteli grape variety for distinctive acidity

2. 2.

   Imeretian Churchkhela (Imereti region, Georgia): Incorporates corn flour instead of wheat for different texture

3. 3.

   Tatara (Armenian variant) (Armenia): Uses pomegranate juice instead of grape must for tartness

Common Mistakes