Dish · georgian
Churchkhela
Churchkhela is a string of walnuts dipped repeatedly in a thickened grape juice paste and hung to dry, so it looks like a candle and eats like a chewy, nutty candy.
Where it comes from
It grew out of Georgia's wine-growing regions as a way to use the grape juice left over from winemaking, thickened and dried into something that would keep for months without refrigeration.
What cooks argue about
The disagreement is over how many dipping coats to build: more coats make a thicker shell, but each coat must dry fully first, and how many days that takes is genuinely disputed.
Nobody has published a churchkhela recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.