Khinkali Qvelit (Cheese and Mint Stuffed Dumplings from Georgia) These Georgian dumplings are traditionally made with a spiced meat filling; this cheese and herb version, once meant for religious fasting days, is now enjoyed year-round.
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.