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.
Versions
Nobody has published a churchkhela here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
walnuts
cornstarch