What it is
Churchkhela is made by threading nuts, usually walnut halves, onto a string. They are dipped several times in tatara, grape juice thickened with flour, then hung to dry. Archaeologists have found clay vessels used to store it, and warriors once carried it as long-lasting food.
Around Georgia
Kakhetian churchkhela with walnuts is the best known. In western Georgia, similar sweets are called janjukha and often use hazelnuts. It is made after the grape harvest, but dried churchkhela is sold year-round at markets and roadside stalls.
At the table
How to order it
Buy it at a market and ask which nut is inside. Fresh, soft churchkhela is best; very hard ones have been stored a long time.
What's in it
Grape juice, flour and nuts. Not suitable for nut allergies. Recipes vary, so confirm ingredients with the kitchen if you have an allergy or dietary need.
