Churchkhela and pelamushi _ their recipes differ in the east and west Georgia. In Imereti, west Georgia, pelamushi is made of grape juice and maize flour, while in the East, wheat flour is common. Cleaned kernels of hazelnut or walnut lobes are threaded beadlike, plunged in the sweet mass and dried in the open-air _ this is the way churchkhela is made. Tklapi is a thin layer of dried puree made of fruits or berries.
