Georgian candle-shaped candy made from grape juice and walnuts — a traditional energy-dense snack.
Churchkhela are the iconic candle-shaped Georgian sweets hanging in markets across the Caucasus. Walnuts strung on thread are repeatedly dipped in thickened grape juice (tatara) and left to dry, creating a chewy, intensely flavourful treat that keeps for months. They are a traditional travel food dating back centuries and remain a beloved part of Georgian culture.
Serves 8
Using a needle and strong thread, string walnut halves leaving 5 cm of thread at the top as a loop.
Whisk flour with 200 ml cold grape juice until smooth. Heat remaining juice to a simmer, pour in flour mixture stirring constantly. Add cinnamon and cloves. Cook, stirring, until thick enough to coat a spoon, about 15 minutes.
Dip walnut strings into the tatara, coating evenly. Hang to dry for 30 minutes.
Dip again 3–4 more times, allowing 30 minutes drying between each dip, until you have a thick coating.
Hang in a cool, dry place for 24–48 hours until the surface is no longer tacky. Slice into rounds to serve.
Use very dark grape juice for the best colour and flavour.
Be patient with the drying — rushing leads to a wet centre.
Hazelnuts are a great alternative to walnuts.
Use pomegranate juice for a tartier version.
Add chopped dried fruit between walnut pieces on the string.
Properly dried churchkhela keeps in a cool dry place for up to 3 months.
Churchkhela has been made in Georgia for at least 3,000 years. Georgian warriors would carry them as provisions. UNESCO recognised Georgian grape-drying traditions as intangible cultural heritage.
Corn starch can replace some of the flour for a clearer, smoother coating, though plain flour is traditional.
Per serving · 8 servings total
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