About this Dish
Georgia's ancient energy bar — walnuts or hazelnuts threaded on a string, dipped repeatedly in thickened grape juice (tatara) until coated in a thick, chewy layer. Dried and hardened, churchkhela keeps for months without refrigeration. The distinctive sausage shape hangs in every Georgian market. Called the Georgian Snickers — the comparison is not unfair.
IngredientsServes 6
🍇Fresh grape juice (preferably dark, from Rkatsiteli or Saperavi grapes), 2 litres
🌾Plain white flour, 200g
🍬Sugar, 100g (optional, only if grapes are very tart)
🌰Shelled walnuts or hazelnuts (or a mix), 400g
🧵Strong cotton thread or thin twine, cut into 40cm lengths
🪡Large sewing needle (for threading nuts)
🍋Cinnamon stick, 1 (optional, for a spiced tatara)
🌿Vanilla extract, 1 tsp (optional)
Method
1
Thread the walnuts or hazelnuts onto your cotton lengths using the needle, leaving about 8cm of thread free at the top to hang them. Aim for roughly 15–20 nuts per string, knotting the bottom nut so they don't slide off.2
Pour the grape juice into a large heavy-bottomed pot and bring to a boil over medium heat. If using cinnamon or vanilla, add now. Simmer uncovered for 20–30 minutes, skimming any foam, until the juice reduces by about a quarter and smells richly concentrated — this is your base tatara.3
Take a ladleful of the warm juice into a bowl and whisk in the flour until completely smooth with no lumps. Pour this mixture back into the pot while stirring constantly, then add sugar if needed. Cook over low-medium heat, stirring non-stop for 15–20 minutes until the tatara thickens to a consistency somewhere between double cream and porridge — it should coat the back of a spoon heavily.4
Dip each nut string fully into the hot tatara, lift it out, let the excess drip off for 10 seconds, then hang it over a wooden dowel, broom handle, or a line strung across your kitchen. Work quickly while the tatara stays warm; if it thickens too much, gently reheat it.5
Repeat the dipping process 3–5 times, allowing each coat to dry and set for at least 1–2 hours between dips. The finished churchkhela should have a coating roughly 5–8mm thick all around the nuts.6
Hang the finished churchkhelas in a cool, dry, well-ventilated spot for at least 3–5 days until the outer shell feels firm and slightly leathery to the touch but the inside stays chewy. Full drying can take up to 2 weeks for the best texture.7
Store wrapped in a clean cloth or paper (not plastic, which traps moisture) in a cool dry place. They will keep for 2–3 months at room temperature and develop a fine white bloom on the surface over time — this is completely normal and not mould.User Reviews
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