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.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
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.
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.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Per serving · 8 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.
