farawayvillage
Traditional Azerbaijani Churchkhela and Grape Leather
This recipe captures the essence of ancient Caucasian confectionery, transforming fresh grape must into energy-dense walnut treats and tangy, sun-dried fruit leather.
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🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
- ●whisk
- ●spatula
📝 Preparation Steps
1
Extract the Grape Must: Thoroughly wash the grapes. In a large basin or using a mechanical juicer, crush the grapes to extract all the juice. Strain the liquid through a fine sieve or cheesecloth into a large pot to remove skins and seeds.
2
Clarify and Reduce: Bring the grape juice to a slow boil over medium heat. Skim off any foam that rises to the surface. Continue to simmer until the juice reduces by about one-third, concentrating the natural sugars.
3
Prepare the Walnut Threads: While the juice simmers, use a needle and cotton string to thread walnut halves into "sausages" about 20–25 cm long. Tie a sturdy loop at the top for hanging.
4
Create the Thickening Slurry: In a separate bowl, whisk the wheat flour and corn flour with 500 ml of cold grape juice (reserved from the start) until a perfectly smooth, lump-free paste forms.
5
Cook the "Tatara" (Grape Paste): Gradually pour the flour slurry into the boiling grape juice, whisking constantly to prevent burning. Lower the heat and cook for 15–⏱️ 20 minutes. The mixture is ready when it reaches a heavy, lava-like consistency that coats a spoon thickly.
6
Dip the Churchkhela: Take the walnut threads and completely submerge them into the hot grape paste. Lift them out, let the excess drip for a moment, and hang them on a wooden rod or rack. For a thicker coating, wait ⏱️ 20 minutes and dip them a second time.
7
Spread the Grape Leather: Pour the remaining thick grape paste onto flat, lightly oiled trays or silicone mats. Use a spatula to spread it thinly and evenly (about 3–5 mm thick). Sprinkle the surface with desiccated coconut if desired.
8
Drying Process: Place both the hung Churchkhela and the trays in a well-ventilated, sunny area (or a dehydrator at 50°C). Dry for 2–3 days until the surface is no longer tacky and the leather can be easily peeled off the tray.
9
Storage: Once fully dry, slice the grape leather into strips and roll them up. Store the treats in a dry, cool place wrapped in parchment paper.
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