Churchkhela (CHURCH-kheh-lah)
Grape and Nut Snack
Churchkhela
Items Needed Large pot, whisk, needle, cotton thread, drying rack
Ingredients
5 cups grape juice [unsweetened]
1 cup sugar [adjustable to taste]
1 cup flour [sifted]
2 cups walnuts [halved]
Cotton thread [about 3 feet per Churchkhela]
Needle [for threading the walnuts]
Churchkhela
Grape and Nut Snack
Churchkhela is a deliciously chewy and naturally sweet treat made with grape juice and walnuts, perfect as a healthy snack or a unique addition to dessert spreads. This traditional Georgian delicacy combines the earthy richness of nuts with the fruity tang of grape juice, creating a delightful balance of flavors. With its distinctive candle-like shape, Churchkhela is not only a tasty snack but also a beautiful culinary creation. Traditionally made in the autumn harvest season, this recipe allows you to bring the heart of Georgia’s culinary heritage into your kitchen anytime.
Recipe DirectionsBase
Wash the walnuts thoroughly and thread them onto a cotton thread using a needle, leaving space between each walnut to coat evenly.
In a large pot, combine grape juice and sugar. Heat over medium heat until the sugar dissolves completely, stirring occasionally.
Gradually add the sifted flour to the grape juice mixture, whisking continuously to avoid lumps.
Cook the mixture over low to medium heat, stirring constantly, until it thickens into a smooth, pudding-like consistency. This is called “tatara.”
Remove the pot from heat and allow the tatara to cool slightly.
Dip the threaded walnuts into the tatara, ensuring they are completely coated. Lift and allow the excess to drip off, then repeat for a thicker coating.
Hang the coated threads in a well-ventilated area to dry for 5-7 days. Ensure they don’t touch each other to prevent sticking.
Once dried, store the Churchkhela in an airtight container at room temperature.
Notes
You can substitute walnuts with hazelnuts or almonds for variation.
To achieve a shiny coating, rub a thin layer of sunflower oil onto the dried Churchkhela before serving.
Churchkhela pairs beautifully with tea or as part of a cheese board.
History
Churchkhela is a staple of Georgian culinary tradition, often made during the grape harvest season. Known as the “Georgian Snickers,” it provided soldiers with an energy-packed snack during wartime. Its preparation reflects the importance of grapes and walnuts in Georgian agriculture, as well as the resourcefulness of turning natural ingredients into long-lasting foods. Today, Churchkhela is a symbol of hospitality and is enjoyed worldwide as a unique Georgian export.
