Churchkhela

The story

Churchkhela is a Georgian dessert with a clear sense of place. Churchkhela is one of Georgia’s most recognisable traditional sweets. Nuts are threaded and coated with tatara, a thickened grape-must mixture linked to the country’s ancient grape and wine culture. The recipe below keeps the defining ingredients and technique intact while giving practical metric quantities and enough detail for a home cook to judge texture, seasoning and doneness rather than simply follow a timer.

Ingredients

• 350 g walnut halves
• 1500 ml red grape juiceunsweetened
• 170 g plain flour
• 40 g cornflour
• 3 piece cotton kitchen stringfood-safe lengths

Method

1. Thread walnut halves tightly onto food-safe string,

   Thread walnut halves tightly onto food-safe string, leaving a loop at the top for hanging and about 5 cm free string at the bottom. Pat the nuts dry so the grape coating adheres.

   Tip: Let each coat become tacky before dipping again. Several thin coats dry better than one enormous layer. Avoid: A thin grape mixture slides off; wet nuts prevent adhesion; humid drying conditions encourage spoilage; rushing with very high heat tastes cooked and floury.

2. Pour 1

   Pour 1.2 litres grape juice into a wide saucepan and reduce over medium heat to about 900 ml, skimming foam. The reduction concentrates sweetness and flavour.

3. Whisk the remaining 300 ml cold juice

   Whisk the remaining 300 ml cold juice with flour and cornflour until completely smooth. Slowly whisk this slurry into the simmering reduced juice.

   Look for: completely smooth

4. Cook 8–10 minutes, stirring continuously, until the

   Cook 8–10 minutes, stirring continuously, until the mixture is glossy and thick enough to coat a spoon heavily. Lower each walnut string into the mixture and spoon coating over any exposed nuts.

   Look for: the mixture is glossy and thick enough to coat a spoon heavily

5. Hang the strings over a tray for

   Hang the strings over a tray for 10–15 minutes until the first coat becomes tacky, then dip again. Repeat until a substantial grape layer forms, usually 3–4 coats.

   Look for: the first coat becomes tacky, then dip again

6. Hang in a cool, dry, well-ventilated place

   Hang in a cool, dry, well-ventilated place for several days until the surface is dry and the interior remains pliable. Slice crosswise to serve.

   Look for: the surface is dry and the interior remains pliable

Nutrition

per serving

Estimated from the listed ingredients and default serving size. Actual values vary with brands, trimming, absorption and cooking losses.