Churchkhela

About This Recipe

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.

Ingredients

Serves 8

• 1 litregrape juice(fresh or bottled, dark)
• 80 gplain flour
• 200 gwalnut halves
• 1 tspground cinnamon
• 0.5 tspground cloves

Instructions

1. 1

   Thread walnuts

   Using a needle and strong thread, string walnut halves leaving 5 cm of thread at the top as a loop.

2. 2

   Make tatara

   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.

3. 3

   Dip

   Dip walnut strings into the tatara, coating evenly. Hang to dry for 30 minutes.

4. 4

   Repeat

   Dip again 3–4 more times, allowing 30 minutes drying between each dip, until you have a thick coating.

5. 5

   Dry

   Hang in a cool, dry place for 24–48 hours until the surface is no longer tacky. Slice into rounds to serve.

Variations

• •

  Use pomegranate juice for a tartier version.

• •

  Add chopped dried fruit between walnut pieces on the string.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Properly dried churchkhela keeps in a cool dry place for up to 3 months.

Frequently Asked Questions