Churchkhela
Churchkhela has been made in Georgia for centuries and was carried by Georgian warriors as a high-energy food. It looks extraordinary hanging in market stalls — like colourful edible stalactites.
Georgia's extraordinary edible candle — walnuts threaded on string and dipped repeatedly in grape must (tatara) until coated in a thick, chewy, wine-dark shell. Georgia's ancient energy bar.
Ingredients
Method
Thread walnut halves onto lengths of strong thread, leaving a loop at the top.
Bring grape juice to a simmer. Dissolve flour in a little cold juice then whisk into the pot.
Cook stirring constantly until thick — like a loose pudding.
Dip walnut strings into the grape mixture. Hang to dry 30 minutes.
Dip again. Repeat 3-4 times until a thick coating builds up.
Hang to dry completely for at least 2 days before eating.
Each dipping layer must dry completely before the next — rushing produces a skin that peels rather than the characteristic chewy coating.
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