Dish

Churchkhela

Churchkhela is made by dipping strings of nuts, such as walnuts or hazelnuts, into a mixture of grape juice and flour. The strings are then hung up to dry, and are ready to eat after a few days. Churchkhela is often eaten as a snack or dessert in Georgia.

Asian cuisine› Arab cuisine› Caucasian cuisine› Georgian cuisine

Dessert

Origins and history

Churchkhela is believed to have originated in Georgia, and has been a popular snack in the region for centuries. It is often served at festivals and special occasions.

Dietary considerations

Churchkhela is high in sugar and calories, and is not suitable for people with nut allergies. It is also not suitable for people with gluten allergies or intolerances, as it contains flour.

Variations

There are many variations of churchkhela, including the tklapi churchkhela, which is made with fruit leather instead of grape juice. Another variation is the honey churchkhela, which is made with honey instead of grape juice.

Presentation and garnishing

Churchkhela is often served in long strings, and is wrapped in wax paper or plastic wrap. It can also be cut into smaller pieces for easier snacking.

Tips & Tricks

To make the perfect churchkhela, it is important to use fresh grape juice and high-quality nuts. The strings should be dipped in the grape juice mixture several times to ensure that they are fully coated.