Churchkhela
Churchkhela (, ) is a traditional Georgian cuisine candle-shaped candy. The main ingredients are grape must, nuts, and flour. Almonds, walnuts, hazelnuts, 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. Georgian warriors carried Churchkhelas with them because they contain many calories. The traditional technology of churchkhela in the Kakheti region was inscribed on the Intangible Cultural Heritage of Georgia list in 2015. Outside Georgia. Churchkhela and its varieties are popular in several countries besides Georgia, such as Syria "Aleppo" as known as  zob alkadi زب القاضي, Iran, Azerbaijan, Armenia, Cyprus, Greece, Russia, Ukraine, Pakistan and Turkey. In Persian, it's known as باسلوق شیره انگور. 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" (քաղցր սուջուխ, "kaghtsr sujukh") in Armenian (շարոց, "sharots" in Western Armenian), and "cevizli sucuk" ("walnut sujuk") in Turkish. It is known in Cypriot Greek as "shoushoukos" ("σιουσιούκκος") and as "soutzouki" (σουτζούκι) in Greece. A variant of Churchkhela, traditionally called Kelawo, is prepared in the Gilgit Baltistan region of Pakistan . It was locally marketed as Hunza chocolate, but as Kelawo does not contain any cocoa, it is now renamed as Hunza Candy. The Cypriot variety is made by dipping strings of almonds into jelly, called palouzes (παλουζές). Preparation. Churchkhela is a homemade Georgian product. Georgians usually make Churchkhela in Autumn when the primary ingredients, grapes and nuts, are harvested. It is a string of walnut halves that have been dipped in grape juice called Tatara or Phelamushi (grape juice thickened with flour), and dried in the sun. No sugar is added to make real Churchkhela. Instead of walnuts, sometimes hazelnuts  or almonds are used in the regions of west Georgia. The juice is placed in a large bronze cauldron and heated slowly. A small amount 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 beer, 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 reaches 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 Churchelas, 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. Consumption. Churchkhela is a between-meals snack and is also served as a dessert during New Year and Christmas celebrations. Traditionally, in times of war women would send their men Churchkhela to eat at the front, because of its pragmatic size, ability not to mold for long periods of time, and heavy texture that keeps one full.