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ingredients Tatara (Churchkhela coating) 3 l grape juice 0.5 kg corn or white flour

preparation To make Tatara, boil a freshly squeezed grape juice in a large pot and skim off the foam. As the juice changes color and decreases in volume, remove the pot from heat and let cool. Strain a cooled grape juice through the sieve and reheat. Once warm, remove the pot from heat one more time and slowly stir in the flour to avoid lumping. When the flour is thoroughly blended in, reheat the mixture and keep stirring until its consistency thickens and the bubbles start to surface. Thread a needle with 70 cm length of a strong thread to accommodate about 20+ walnut halves. After you thread the walnuts, cut the thread from the needle and knot the ends. Dip the walnut strands thoroughly into Tatara and hang dry in the sun for 3 days.

w w w . l o p o ta r e s o r t . c o m

churchKhela

100 g toasted walnut halves Thread and needle (for threading walnuts)

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