About Food – Churchkhela (Georgian ‘Snickers’)

Churchkhela (Georgian:  ჩურჩხელა) is a traditional sausage-shaped candy originating from the Caucasus region. It is a very popular food, combining two of Georgia’s favorites – grapes and nuts.

Made by repeatedly dipping a long string of nuts in concentrated fresh grape juice it is delicious and nutritious and often called the Georgian ‘Snickers’!

Churchkhela

Georgian warriors carried Churchkhelas with them because they contain enough calories for one man in a day!

This is how to make it:

Ingredients for 2 churchkhelas: 1 1/2 quarts of white grape juice, 3/4 cup of sugar, 1 cup of flour, 40 walnut halves.

  • Thread a needle with a 30-inch length of heavy-duty thread. With the flat side of the nuts facing up, thread 20 walnut halves onto the thread, then thread the remaining walnut halves flat side down.
  • Cut the thread from the needle and knot the ends. Then push half of the walnuts to one end of the thread, leaving about 6 inches of thread in between the 2 portions of nuts. You will have 2 separate strands of walnut halves hanging flat side up. The walnut strands should be dried in the sun before the next stage of the process to prevent the growth of mould.
  • In a pot, reduce the grape juice over low heat for about 3 hours, progressively stirring in the sugar.
  • Whisk in the flour [to avoid lumps, place the flour in a large bowl and progressively pour in the liquid while mixing] and return to a boil. The resulting mixture is called tatara.
  • Find a board about 4 inches wide and suspend it between two chairs. Place newspaper on the floor underneath (to catch the drips).
  • Pick up the walnuts by the middle of the thread and slowly dip them into the tatara, using a spoon to coat the topsides, if necessary. Slowly pull them up from the juice and carefully drape the thread over the prepared board so that the walnut strands hang down over the newspaper.
  • Allow the nuts to dry for 15 to 20 minutes, or until the coating is slightly tacky. Then return the nuts to the juice, which has been kept warm, and repeat the dipping process. Allow to dry again for 20 minutes or so. The drier the coating, the better the next layer will adhere.
  • Repeat the dipping process, 8 to 10 times, or until the nuts are completely coated. Leave to dry for 3 to 4 days, until the strands are no longer sticky to the touch.
  • Wrap in towels and allow to mature for 2 to 3 months.

The churchkhelas will develop a thin layer of powdery sugar.

Churchkhela in Market

It sounds like a lot of effort and a long wait but they are worth it!

We must confess, we can’t wait that long so we buy them from the market!

Churchkhelas

How to eat? Pull the string from the churchkhela, hold and nibble!

Enjoy!

facebook-logo-ga (1)CLICK on the logo to visit GEORGIA ABOUT on Facebook and see photos and news about Georgia. Click LIKE on the page and become a friend of GEORGIA ABOUT.

Advertisements
Comments
14 Responses to “About Food – Churchkhela (Georgian ‘Snickers’)”
  1. Those do not look edible, but I will take your word for it!

  2. RainyClimate says:

    Is there a way to let the Churchkhela dry indoors? I live in a very rainy area, and I would worry about what might happen if it were to rain, or is that something I don’t need to worry about?

Trackbacks
Check out what others are saying...
  1. […] Click here to to see Georgia About’s step-by-step recipe for Churchkhela. […]

  2. […] water. Then we “talked” to a lady selling food between the cars. She gave us a “Georgian snickers“, walnuts drowned in a sticky sweet syrup and in a sausage-like form. Everybody was very […]

  3. […] Churchkhela (Georgian:  ჩურჩხელა) are always popular. These sausage-shaped candies combine two of Georgia’s favorites – grapes and nuts. […]

  4. […] Churchkhela (Georgian:  ჩურჩხელა) are always popular. These sausage-shaped candies combine two of Georgia’s favorites – grapes and nuts. […]

  5. […] 35 GEL  for a tunnel visit + wine degustation + baking Georgian bread, tasting chacha and making churchkhela. 70 GEL for a tunnel visit + superior wine degustation + baking Georgian bread, tasting chacha and […]

  6. […] GEL  for a tunnel visit + wine degustation + baking Georgian bread, tasting chacha and making churchkhela. 70 GEL for a tunnel visit + superior wine degustation + baking Georgian bread, tasting chacha and […]

  7. […] grape juice used in Georgian cuisine for making popular sweets/desserts such as Pelamushi, churchkhela, kaklucha and grape […]

  8. […] grape juice used in Georgian cuisine for making popular sweets/desserts such as Pelamushi, churchkhela, kaklucha and grape […]

  9. […] Pelamushi (Georgian: ფელამუში, თათარა) is a favorite Georgian dessert made mainly with pressed, condensed grape juice (badagi). Pelamushi can be made with flour or flour plus cornmeal. In this recipe we use the classical method of making pelamushi with flour and badagi, which is suitable for making churchkhela. […]

  10. […] Pelamushi (Georgian: ფელამუში) is a favorite Georgian dessert made mainly with pressed, condensed grape juice (badagi). Pelamushi can be made with flour or flour plus cornmeal. In this recipe we use the classical method of making pelamushi with flour and badagi, which is suitable for making churchkhela. […]



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: