Georgian Churchkhela (Walnut and Grape Juice Candy)

About This Recipe

Georgian Churchkhela is a real, traditional Georgian dish, known as Walnut and Grape Juice Candy. Walnuts threaded on a string and repeatedly dipped in thickened grape juice paste until coated into a chewy, candle-shaped candy.\n\nChurchkhela has been made in Georgia for centuries, historically valued as a portable, long-lasting energy source for travelers and soldiers, using the natural sugars in grape juice to preserve the walnuts inside.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Georgian home cooking, not a generic stand-in for a search term.

Ingredients

Serves 10

• 300 gwhole walnut halves
• 2 Lfresh grape juice, unsweetened
• 150 gall-purpose flour
• 100 gsugar(optional, if grapes are very tart)
• 1string or thread(for threading nuts)

Instructions

1. 1

   Thread the walnuts

   Thread the walnut halves onto a length of thick string or thread, tying a knot at the bottom, leaving enough length for hanging.

2. 2

   Reduce the grape juice

   Simmer the grape juice over medium heat until reduced by about a third, then whisk in flour gradually to avoid lumps, cooking until it thickens into a smooth, glossy paste called tatara. Add sugar if the grapes were tart.

3. 3

   Cool slightly

   Let the tatara cool just enough to handle without burning, but stay warm and fluid enough to dip.

4. 4

   Dip the walnuts

   Dip the threaded walnuts into the warm tatara, fully coating them, then hang to dry for about 30 minutes.

5. 5

   Repeat dipping

   Continue dipping and hanging repeatedly, letting each layer dry slightly, until a good thick coating builds up around the walnuts, resembling a sausage or candle shape.

6. 6

   Dry fully

   Hang in a cool, dry, well-ventilated place for several days to a week until the coating firms up into a dense, chewy candy.

7. 7

   Serve

   Slice into rounds and serve as a snack or dessert.

Variations

• •

  Use hazelnuts or almonds instead of walnuts for a different traditional variation.

• •

  Some regions use a mix of grape and pomegranate juice for a different flavor and color.

• •

  Store finished churchkhela in a cool, dry place, where it keeps for months due to its low moisture content.

Storage

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.

Frequently Asked Questions