Georgian tradition meets modern taste with churchela delights

Churchela hangs in almost every street food stall in Georgia, becoming a must-try on culinary trips. Although they may look quite unusual, this dessert is worth trying.

Churchela, also known as churchkhela, is a traditional Georgian treat with its simplicity and delicious taste. Made from natural ingredients, it is an ideal option for lovers of sweets and healthy snacks. It’s also worth noting that it is not a dessert from the "good, not too sweet" category. It's called the Georgian Snickers for a reason, although you might sometimes encounter a slightly sour note in it.

It is sold at local markets, street stalls, and even in elegant souvenir shops. It's the perfect gift for family and friends who want to try something unique and typical of Georgia, and it makes a great souvenir from a trip. However, you don't have to fire up your flight search and look for the nearest connection to Tbilisi to try this dessert.

You can recreate the Georgian dessert in your own home. There are no particularly fancy ingredients here, but it’s worth arming yourself with patience. The base is grape juice, which you can buy ready-made (preferably 100% fruit) or prepare yourself. Both light and dark grapes will work here.

Ingredients:

• 2-3 litres of grape juice,
• about 250 ml of corn flour per litre of juice,
• walnuts.

Preparation method:

1. Thread quartered walnuts onto a thick thread with a knot at the end.
2. Separate freshly squeezed juice from ripe grapes from the skins and seeds.
3. Slowly evaporate the juice over low heat until its volume decreases by 10-20%. The more you evaporate it, the sweeter it will be.
4. Set aside for a few hours.
5. Slowly heat the concentrated juice.
6. Gradually add flour until you get a pudding-like consistency.
7. Dip the threaded walnuts in the grape mixture.
8. Carefully "press" the mixture between the walnuts with a wooden spoon.
9. Hang the churchela on loops in a ventilated place.
10. Dry until it reaches the desired hardness.

Preparation is time-consuming but an excellent opportunity to discover new flavours and experiment in the kitchen. Drying should take at least 24 hours, preferably a whole week. Enjoy!