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.

Servings 10 persons Difficulty Medium desserts fruit preserves sweets 60 minutes (plus 2–3 days drying time)

Products used in this recipe

Important Disclaimer: The original video shows large-scale traditional cooking without precise measurements. The quantities below are estimations adapted for a smaller, home-friendly batch and might need adjustment. They are inspired by the video but are not exact conversions. Feel free to adjust ingredients like sugar or ghee to your personal preference.

Ingredients

📌 Ingredients for Traditional Azerbaijani Churchkhela and Grape Leather You Can Make Yourself:

🥣 Fresh Grapes: 5 kg (mixed red and white for a balanced flavor)
🥣 Walnut Halves: 500 g
🥣 Wheat Flour: 300 g
🥣 Corn Flour: 100 g (adds a smoother, glossier finish to the coating)
🥣 Desiccated Coconut: 50 g (for garnishing the fruit leather)
🍇 Sugar: 100 g (optional, only if grapes are not sufficiently sweet)
🌰 Cotton String and a Large Needle: For threading the nuts

Instructions

👩🏻‍🍳 Preparation Steps for Traditional Azerbaijani Churchkhela and Grape Leather:

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.

Watch the recipe video