Churchkhela
Strings of walnuts or hazelnuts dipped repeatedly in thickened grape juice and dried into chewy, candle-shaped sweets. They are fruity, nutty and naturally sweet.
Where it comes from
Churchkhela is a traditional sweet of Georgia and neighboring regions, made in the grape harvest season. Families hang long strings of them to dry, and they are enjoyed as a travelers snack.
Explore the cuisine of Georgia.
Recipe
Make Churchkhela at home
Ingredients
- 4 cups unsweetened grape juice
- 1/2 cup flour (all-purpose or wheat)
- 2 tbsp sugar (optional)
- 3 cups walnut halves or whole hazelnuts
- Strong thread and a needle
- A pinch of cinnamon (optional)
How it's made
- Thread the nuts onto a long piece of strong thread, leaving a loop at one end for hanging.
- Boil the grape juice for 15 minutes to reduce it by about a third.
- Whisk the flour with a little cool juice, then stir it into the hot juice.
- Cook, stirring constantly, for 10 to 15 minutes until thick like pudding.
- Let it cool for a few minutes.
- Dip the nut strings into the mixture, hang to drip and dry for a day, then dip again.
- Repeat 3 to 4 times.
- Hang in a dry airy place for 1 to 2 weeks until firm.
Variations
- Walnut churchkhela: The classic.
- Hazelnut churchkhela: Popular in western Georgia.
- Pomegranate churchkhela: Made with pomegranate juice.
Cook’s tip: Let each coat dry before dipping again; thin layers build up a smooth, even candle shape.
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About this page
Description and method written by Intercontinental Chef. Home-style method; quantities are a starting point, so adjust to taste.