Adjindjukh is a traditional Abkhazian dessert (sausage-shaped candy). The main ingredients are grape juice, nuts and flour. Walnuts, hazel nuts and sometimes almonds are threaded onto a string, dipped in thickened grape juice or fruit juices and dried in the shape of a sausage. Adjindjukh and its varieties are popular in several countries besides Abkhazia, such as Georgia, Armenia, Turkey, Iran, and Cyprus. 
Adjindjukh is a home-made product usually made in autumn when the primary ingredients, grapes and nuts, are harvested. It is a string of walnut halves that have been dipped in grape juice called akalmysh’(grape juice thickened with flour), and dried in the sun. No sugar is added to make real Adjindjukh. 
Juice is placed in a large bronze cauldron (called achuan) and heated slowly. Once the cleansing process is complete the juice is left to cool. Next, flour is added while stirring and heating the mixture. When it gets to the right consistency, judging from the rate of steam bubbles and the fluency of the mixture, it is removed from the heat. The akalmysh’ is now ready for dipping the nuts strings.
The next step is the creation of strings of nuts, which are dipped in the mixture and are then left to dry. First, the nuts are shelled and dipped into water in order to become softer. Once soft enough, they are strung onto 2-3 meter-long threads. The strings are dipped in the mixture until completely covered. This process is repeated several times (usually three times) until it has the desired thickness. Then strings are left to dry for 5–6 days. It then ready for consumption or storage, even though some people like to eat it fresh.
Adjindjukh is a snack for in-between and is also served as a dessert during the New Year and other celebrations.

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