Stop Buying Energy Bars—Make This Grape-And-Walnut Snack Instead
10 October, 2017
Stop Buying Energy Bars—Make This Grape-And-Walnut Snack Instead, American publisher of health and wellness magazines, books, and digital properties, publishes an article about Churchkhela, a traditional Georgian sausage-shaped candy.

Churchkhela is often reffered to “Georgian Snickers” as long as it is quite delicious, contains lots of nuts and is energizing. Most importantly, it is made from natural and organic ingredients – natural condensed grape Juice and walnuts or hazelnuts. The American publication advises its readers to stop buying energy bars and try this incredibly delicious Georgian candy

Here is what the article says about Georgian Churchkhela:

As I elbowed my way through a never-ending food market in the Republic of Georgia, a strange dangly object kept catching my eye. Was it a sausage? A candle? A big, bumpy crayon?

I approached one of the stalls and pointed at it with a shrug, universal body language for “what the heck is that?” The reply came in a loud garble of consonants: “Churchkhela!” And the next thing I knew, a slice was thrust into my palm. I took a bite. It was fruity, crunchy, and denser than chocolate fudge—unlike anything I’d ever tasted, and I was hooked.

Churchkhela ("church-kay-lah") is a Georgian confection made by repeatedly dunking strands of nuts into thick, concentrated grape juice. After drying in the sun for a few days, the sticky exterior hardens around the knobbly nuts, creating a portable and shelf-stable product that might be your new favorite on-the-go snack.

Definitely also give homemade fruit leather a try. It's way easier to make than you think!

The sausage-shaped treats are such nutrient-rich powerhouses—thanks to the antioxidant-packed grapes and anti-inflammatory walnuts—that Georgian warriors would take them on their military maneuvers for dependable, durable sustenance.

Even today, Georgians will often pack a churchkhela or two for long hikes and car rides, though the sweets are such a labor of love that, unfortunately, most everyone buys sugar-bomb industrial versions these days. Having tasted the luxuriously rich and silky-textured homemade stuff in Georgian wine country, take my word for it: The hours spent threading, dipping, and drying are well worth the effort.
Thickened grape juice cooking over a fire in Republic of Georgia.

Churchkhela is customarily made in the fall using leftover must from winemaking, but with excellent-quality nuts and grape juice (we like Santa Cruz Organic White) available year round, there’s no need to stick to seasonality. Just be sure to store your nuts properly—in the freezer is best—so they stay soft and fresh. (If the nuts seem crumbly, soak them in cold water for 20 minutes before proceeding with the recipe.)

Once you’ve got the dip-and-dry technique down, try experimenting with different fruit juices (cranberry, apple, and pomegranate, for instance). If you make your own juice, even better—simply run it through a fine sieve to rid it of any pulp and impurities, which can negatively affect the texture.
Dipping strands of walnuts into thickened grape juice to make churchkhela, a traditional high-energy snack in the Republic of Georgia.

Then, consider varying the nut type. Walnuts, the traditional filling in eastern Georgia, make a thicker and richer churchkhela, while delicate hazelnuts are more typical in the west. (Surely some of our readers below the Mason-Dixon line are adventurous enough to swap in pecans.)

Whether gobbled on the go or savored alongside fine cheese and wine, churchkhela is a versatile snack that keeps for months, as convenient today as it was hundreds of years ago. Here, in a recipe adapted from Darra Goldstein’s The Georgian Feast that’s equal parts cooking and handicrafts, we show you how it’s made.


Makes 2 strands

40 walnut halves
1½ quarts white grape juice
¾ cup sugar
1 cup flour
Confectioners’ sugar

Thread a needle with a 30-inch length of heavy-duty thread. Knot the ends together. With the flat side of the nuts facing up, thread 20 walnut halves onto the thread, then thread the remaining walnut halves flat-side down. (It’s easier to thread them through the thinnest portion of the nut, rather than through the ridge)

Cut the thread from the needle and knot the ends. Then push half of the walnuts to that end of the thread, leaving about 6 inches of thread between the 2 portions of nuts. Pick up the thread from the top. You will have 2 separate strands of walnut halves hanging flat-side up.

In a large saucepan, combine the grape juice and sugar. Heat to just below the boiling point. Place the flour in a bowl and very gradually stir in the heated juice, whisking constantly so that no lumps form. When about half of the juice has been added to the flour, pour the remaining flour mixture into the saucepan and bring to a boil, stirring. Simmer for 15 minutes, stirring occasionally, until the mixture has thickened slightly.

Meanwhile, find a board about 4 inches wide and suspend it between two chairs. Place newspaper on the floor underneath to catch the drips.

Pick up the walnuts by the middle of the thread and slowly dip them into the juice mixture, using a spoon to coat the top sides, if necessary. Slowly pull them up from the juice and carefully drape the thread over the prepared board so that the walnut strands hang down over the newspaper.

Allow the nuts to dry for 15 to 20 minutes, or until the coating is just slightly tacky. Then return the nuts to the juice, which has been kept warm, and repeat the dipping process. Allow to dry again for 20 minutes or so. (It helps to hang the nut strands in front of an open window, or to dry them in front of a fan if the weather is damp.) The drier the coating, the better the next layer will adhere.

Repeat the dipping process 8 to 10 times, or until the nuts are completely coated. Leave to dry 3 to 4 days, until the strands are no longer sticky to the touch. When dry, pull out the strings.

To serve, cut the churchkhela into rounds.

Related stories:

Churchkhela – Delicious and energizing Georgian Snickers

From khinkali to churchkhela: a guide to Georgian food

Delicious process: Preparing famous Georgian candy churchkhela
Other Stories
TasteAtlas about Georgian dishes – Part 6
The website TasteAtlas which provides tourists and people interested in traditional cuisine with a wide range of dishes from different parts of the world.
First Georgian restaurant opened in Switzerland
Georgian food is popular. Not only in Georgia but also abroad.
Georgian Cuisine Festival held in Hamburg, Germany
Khinkali, Mtsvadi and Khachapuri are the most famous words about the Georgian cuisine.
TasteAtlas about Georgian dishes – Part 5
The website TasteAtlas which provides tourists and people interested in traditional cuisine with a wide range of dishes from different parts of the world.
TasteAtlas about Georgian dishes – Part 4
Georgia includes regions of the different climate, which produce many different fruits or food.
Traditional dishes from the Mountainous Regions of Georgia
The mountainous regions of Georgia preserve the oldest recipes for their traditional dishes.
TasteAtlas about Georgian dishes – Part 3
The website TasteAtlas which provides tourists and people interested in traditional cuisine with a wide range of dishes from different parts of the world.
TasteAtlas about Georgian dishes – Part 2
The website TasteAtlas which provides tourists and people interested in traditional cuisine with a wide range of dishes from different parts of the world.
TasteAtlas about Georgian dishes – Part 1
Georgia offers a whole range of local dishes. Georgian cuisine has been shaped by different cultures
Bozbashi – famous Georgian meal
Bozbashi is a Georgian hot meal. Each region of Georgia has its own way of cooking Bozbashi.
How to prepare a delicious bun with mayonnaise
There are many ways of cooking buns all over the world. Some of the Georgians knead dough with mayonnaise without oil or margarine.
How to prepare calf ribs in pineapple sauce
Sometimes, by using a combination of bitter and sweet ingredients one may get a delicious dish. Today we explore how to prepare calf ribs with spices and pineapple sauce.
Meskheti filled Pastry
Meskheti is the south-west region of Georgia. Meskheti people cook delicious pastry.
Discover the Kakhetian Cuisine
Autumn is just around the corner and thus the time of harvest is getting closer, especially of grapes.
Georgian cuisine by The Dish – Part 3
Here are a number of other Georgian foods that the presenters of the podcast The Dish recommend you to taste in Georgia:
Georgian cuisine by “The Dish” – Part 2
The podcast The Dish tell the listeners about the history of Georgian cuisine and the meals everyone should taste in Georgia. The Georgians have been ruled by Greeks, Romans, Iranians, Arabs, Byzantians, Mongolians, Ottomans, and Russians.
Georgian cuisine by “The Dish” – Part 1
The podcast “The Dish” talks about Georgian dishes as well as the history of the country. Georgian cuisine has been shaped by different cultures such as ancient Greek and Roman, middle eastern Turkish,central Asian, Mongolian, Russian and Indian influences.
Humus with white beans and ginger
Beans is very popular in Georgia. one of the main dishes in Georgia, especially in the western part of the country is Lobio or beans.
The Independent names Georgian wine among the best eastern European wines
Georgia is becoming more and more famous for its wine. Recently, The Independent published an article about Eastern European wines.
Delicious Veggie Pasta
The Café Piatto offers its guest delicious dishes. Here is the veggie pasta recipe cooked by the chef at the café. The dish is popular amonst vegetarians.
Fried beef liver in pomegranate juice
Locals in the Samegrelo region (in the west part of Georgia) cook beef liver in pomegranate juice.
Georgian Chvishtari with Ajika
Chvishtari is a Georgian cornbread with cheese. It originates from Svaneti, the mountainous region of Georgia.
Chicken liver with ajika and satureja
Megrelian cuisine (from Samegrelo, in the western part of Georgia) is distinguished by its spicy meals.
Kupati in Saperavi wine
Each region in Georgia has its special cuisine. Kupati is a dish common in the western part of Georgia, Samegrelo.
Pkhali of New Cabbage
Pkhali is a traditional Georgian dish of chopped and minced vegetables, made of cabbage, eggplant, spinach, beans, beets and combined with ground walnuts, vinegar, onions, garlic, and herbs. In this article the receipt of Cabbage Pkhali is suggested.
Exchange Rates
GEL Exchange Rate
Red Semi-Sweet
Schuchmann Wines  / 2015
Zangaura  / 2015
White Dry
None  / 2016
Other Stories
Now everyone knows Khachapuri, popular cheese bread from Georgia, that has become a must dish in New York city.
Georgian food and trademarks such as khachapuri, cheese bread, khinkali, meat dumplings, nigvziani badrijani, eggplant rolls with walnut
Extremely delicious cheese bread Adjaruli Khachapuri from Georgia’s mountainous Adjara Region
Anthony Bourdain is well-known in the US for his Emmy-winning travel show “Parts Unknown,” on CNN. One of the last episodes was dedicated to Georgia.
Popular Georgian cheese bread Adrajuli khachapuri has been spotlighted by world-famous website Culture Trip.
Combining wine and cheese is an unquenchable subject and it is being discussed by many gourmets and experts around the world.
Adjarian dishes are an integral part of Georgian cuisine and its culture.
World famous American food channel Food Network published a video recipe of a popular Georgian cheese bread Adjaruli Khachapuri.
Georgian cuisine, known for its hearty dishes and unique spicy flavors, has gone beyond Georgia's borders and captivated the hearts of many food enthusiasts around the world.
Georgian boat-shaped cheese bread named Adjaruli Khachapuri is not only Georgians’ beloved dish but now has already become a favorite dish of many people internationally.