Churchkhela and janjukha: grape sweets by region

Churchkhela combines threaded nuts with tatara, a thickened grape-juice coating. Kakhetian versions commonly use walnuts. Western janjukha often uses hazelnuts and corn flour, while Racha versions include dried fruit or seeds.

Tkbili and badagi are different stages

The Tatara page distinguishes tkbili, sweet pressed grape juice, from badagi, made by boiling the juice down. Flour thickens badagi into tatara. Threaded nuts pass through the mixture several times, then dry in a ventilated place.

A sweet after the harvest

Georgia Travel associates churchkhela with the period after rtveli. Ask which nuts and flour went into the coating, then compare dried churchkhela with looser tatara served as dessert.

• Ask whether the core is walnut or hazelnut.
• Ask whether the product is churchkhela or janjukha.
• Read the ingredient details if nuts or flour matter.

Read about grape harvest work