About Churchkhela
Churchkhela: Kakhetian Walnut and Grape Must Confection
Churchkhela is a Georgian confection made by threading nuts onto cotton string, coating them with thickened grape juice and flour, then hanging them to dry. The walnut-filled Kakhetian version is especially well known.
This home recipe makes ten strings using unsweetened red grape juice and wheat flour. The reduced juice thickens into tatara, which clings to the walnut strings in several coats.
Drying takes at least a week and depends on airflow and humidity. Start well ahead; the strings should be dry to the touch but still pliable before serving.
Churchkhela is a harvest-season Georgian sweet: walnut kernels are threaded into long strings, coated repeatedly in tatara made from concentrated grape juice and wheat flour, then dried. In Kakheti, walnut halves and wheat-flour tatara are the familiar pairing.
The process builds a chewy outer layer around the nuts. Let each coat set before dipping again; if it is still wet, the next pass can pull it away. A clean hanging loop makes the strings easier to turn and dry evenly.
Regional cousins use different ingredients. Western Georgian janjukha often uses hazelnuts and corn flour, while other versions may include dried fruit or seeds. This recipe keeps to the walnut-and-wheat Kakhetian style.
