A recipe from Gemo
Kakhetian Churchkhela
A traditional Kakhetian grape-and-walnut sweet made by threading walnut halves, dipping them in thick grape tatara, and hanging the strands until the coating dries into a chewy, naturally sweet shell.
Method
- 01
Prepare the hanging area before cooking: set a rack, pole, or two sturdy wooden spoons over a tray to catch drips. Thread the walnut halves onto strong food-safe cotton thread with a needle, making about 10 strands of 18-22 cm each. Tie a firm knot at the bottom and leave a loop at the top for dipping and hanging.
- 02
Pour about 500 ml of the grape juice into a bowl and whisk in the wheat flour until completely smooth. Work out any lumps now, because lumps are difficult to fix once the tatara thickens.
- 03
Pour the remaining grape juice into a wide heavy pot and bring it to a gentle simmer. Cook for 20-25 minutes, stirring occasionally, until the flavor is more concentrated but the juice has not boiled harshly.
⏱ 25 min - 04
Whisk the flour slurry into the simmering juice in a thin stream. Add the optional sugar only if the juice tastes aggressively sour. Cook over low to medium-low heat, whisking and scraping the bottom often, until the tatara is glossy, thick, and able to coat a spoon heavily without tasting raw or floury.
⏱ 25 min - 05
Remove the pot from the heat and let the tatara stand for about 5 minutes so it thickens slightly but stays fluid. Dip one walnut strand at a time, spooning tatara over bare spots, then lift it slowly and let the excess fall back into the pot without shaking hard.
⏱ 5 min - 06
Hang the dipped strands so they do not touch each other. Let them dry in a cool, airy place for 24 hours, then warm the remaining tatara gently until fluid and repeat the dipping process for a thicker Kakhetian-style coating.
- 07
Dry the churchkhela for 5-7 days, or longer in humid weather, until the outside is dry to the touch and the strand feels firm but still slightly pliable. Keep it away from direct sun, steam, and dust while drying.
- 08
Before serving, pull out the thread or slice the churchkhela crosswise and remove any visible thread pieces. Store well-dried strands loosely wrapped in parchment or a clean towel in a cool, dry place.
Nutrition
