Churchkhela is a traditional Georgian sweet good usually made in the fall, when the major ingredients, grapes and nuts, are gathered. It’s also known as Tatara or Phelamushi (grape juice thickened with flour), and it’s a strand of walnut halves that have been soaked in grape juice and dried in the sun.
Making Churchkhela is not only an interesting process that can be fun, but also simple. You just need to use a bit of patience!
First things first: top quality ingredients are needed for this recipe – Good recipe usually uses fresh-pressed Rkatsiteli grape or any kind will do as long it contains enough water content and sugar level.
In order to make a churchkhela, stringing together walnuts is one of the most important steps. It’s best if you can get 25 per strand and stack them on top each other in such way that there are no spaces between layers without leaving any gaps either side!
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Step by step summary of making churchkhela:
1. Gather grapes from the vines (Rkatsiteli)
2. Wash the grapes
3. Cut off stems
4. Crush the grapes into a pulp using your fingers or a stick
5. Place the grape pulp into a pot over low heat
6. As it starts boiling, add two spoons of flour to thicken
7. Sim for about 10 minutes
8. Pour juice into shallow dishes to cool
9. Place the walnuts in the juice for about an hour
10. Remove the walnuts, let them dry on a plate or screen
11. Then enjoy your homemade Churchkhela!
Making churchkhela, the process starts by threading walnuts onto a string and then dipping them in grape juice. They are left out overnight before being re-dipped so they can dry for another day or two while becoming coated with an additional layer of sugary syrup layers depending on what time period you’re from!
The tradition of churchkhela is an old one, dating back to before the days when people were illiterate and unable to read. Church-goers would hang their offerings in front as thanks for a good harvest or just because they could! Today’s version includes puling off strings with grapes seeds on them after thoroughly soaking them overnight so that what you get looks more like raisins than any other kind; then dipping those into some warm wine mixed spices if available (think cloves). Finally these are hung up somewhere safe where they’ll stay fresh until needed.
