Churchkhela is a home-made product. Georgians usually make it in Autumn when grape and nut is harvested since they are the main ingredients. 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 used. Sometimes nuts or almonds are used in west Georgia. The shape looks like a candle or a sausage. Georgian warriors carried Churchkhelas with them because they contain many calories.
When you arrive in Tbilisi, border agents don't just stamp your passport; they hand you a bottle of wine. It's a fitting welcome to Georgia, a mountainous country sandwiched between Europe and Asia, where dinner guests are exalted as "gifts from God" and traditional feasts called supras unfold in biblical proportions, sometimes lasting for days on end. Here are 10 dishes to know and try.