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Churchkhela チュルチェヘーラ

Churchkhela チュルチェヘーラ_d0047851_2347371.jpg

これから秋になり晩秋を向かえる頃グルジア、田舎の方ではでは道路沿いに
このチュルチェヘーラを売る女達をよく見かける様になる
チュルチェヘーラはナッツ類に糸を通しロウソクを作る様に
ブドウジュースの煮詰めたものを絡めてつくる
ティブリシ市のマーケットでチュルチェヘーラを売る女達(一月、冬)
チーズとチュルチェヘーラは男が売っているのを見かけることはない
上記の写真のチュルチェヘーラはこの家の主婦が作ったもの
クルミとヘーゼルナッツの2種類
Churchkhela チュルチェヘーラ_d0047851_23482330.jpg





This recipe is taken from internet recipe site.


Hazelnuts (or walnuts) are stringed on a thick thread (such as 'orris') with a needle.
The thread should be 20-25 centimetres long, and the first nut - 4-5cm from the thread end with the needle.
Put 10 nuts on each thread. Make as many churchkhelas as you like.
Then prepare a special hot mousse (described below), lower each string in it up to the top nut (hold the string by the loose end) and take out immediately.
As soon as it has cooled down, dip it in the mousse again, and hang up again to let it cool down.
Repeat it 8 to 10 times thus making churchkhela thicker layer by layer until the thread without a nut becomes 3 to 3.5cm in diameter.
Then dry up churchkhela. You can keep them in the fridge or just somewhere in your room.
They do not get spoiled, only hardened, but they are very unlikely to wait for so long.
Mousse for churchkhela is made of fresh grape juice with pulp and corn flour in the following proportion
– 1 litre of juice, 2 tablespoons of flour, and boiled until very dense (like kissel or custard). Boil as usual kissel.


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by moulegai | 2007-09-10 08:08 | ボンボン bonbon | Trackback | Comments(0)