👉 Churchkhela is Georgia’s most iconic sweet – strings of walnuts dipped again and again in thickened grape juice and dried until chewy. Often called “Georgian Snickers”, it is sold in colorful rows at every market in the country.
🇬🇪 What Is Churchkhela?
Churchkhela (ჩურჩხელა) is made in autumn during the grape harvest (rtveli), when fresh grape must is plentiful. The grape juice is boiled and thickened with flour into a pudding called tatara, which coats the nuts. Travelers once carried churchkhela on long journeys because it is nutritious and keeps for months.
🍳 How to Make Churchkhela
1. String the nuts. Thread the walnut halves onto pieces of strong thread about 25–30 cm long, leaving a loop at the top for hanging
2. Heat the juice. Bring 1.5 liters of the grape juice to the boil (add sugar if needed) and simmer for 15 minutes
3. Make the slurry. Whisk the flour into the remaining cold juice until completely smooth
4. Thicken. Pour the slurry slowly into the hot juice while whisking constantly. Cook on low heat for 10–15 minutes, stirring, until thick and glossy like pudding (tatara)
5. Dip. Dip each string of nuts into the warm tatara, lift out and hang to drip for 10–15 minutes. Repeat 3–4 times until the coating is about 1 cm thick
6. Dry. Hang in a dry, airy place for 5–7 days until firm to the touch but still soft inside
😋 Why You’ll Love Churchkhela
Chewy, fruity and nutty, churchkhela is a natural energy snack with no artificial ingredients – and making it is a real Georgian autumn tradition.
💡 Tips for the Best Churchkhela
Use sweet, concentrated grape juice for the best flavor.
Whisk constantly so the tatara stays smooth.
Let each layer set slightly before the next dip.
Wrap dried churchkhela in cloth to keep it from drying out.
🍽️ How to Serve Churchkhela
Slice into rounds and serve with tea, coffee or a glass of wine. Stored in a cool, dry place, churchkhela keeps for several months.
❓ Churchkhela FAQ
Why is churchkhela called Georgian Snickers?
Because it is a sweet, nutty, chewy snack bar – but made from grapes and walnuts.
How long does churchkhela take to dry?
About 5–7 days in a dry, airy place.
Photo: Churchkhela store in Tbilisi, May, 2018 by Alexey Komarov, Wikimedia Commons, licensed under CC BY-SA 4.0. Cropped and color-adjusted by Cuisines Guide.
