Walnut Churchkhela , 12oz - 350g

What is the walnut churchkhela?

The churchkhela is made by dipping the walnut in the boiled grape must and put it on a throat. The churchkhela is one of the traditional foods in Turkey.  It has a great nutritional value thanks to the mixture of the fragrant flavor of the grapes from Anatolia’s vineyards and the indigenous taste of white walnuts. The churchkhela gives a great sensation with the sweet taste of the grape must and the crunchy walnuts. You won’t get enough of the walnut churchkhela which is made from a mixture of milk, honey, walnut, and grapes grown in very good ecologic conditions. The organic walnut churchkhela became a part of the world culture and it is consumed daily for diet goals.

When was walnut churchkhela discovered?

The walnut churchkhela is one of the significant tasted in the dessert culture of Anatolia. Although the date when it is made first in unknown but its history goes back to the Ottoman Empire. Knowing the benefits of the walnuts in energy and intelligence, the Sultans had it made by local people and it was consumed largely. The walnut churchkhela was offered for the guests of the palace. Since then, this walnut churchkhela became one of the indigenous desserts in the Turkish cuisine.

Where is the birthplace of walnut Churchkhela?

Walnut churchkhela is one of the indigenous traditional desserts of Anatolia. It is produced in Gümüşhane, Kahramanmaraş, Kırşehir, Elazığ, and Artvin.

How does the walnut churchkhela taste and what are its benefits?

The sweet taste of grape must and the oil of white walnuts give a great sensation in the mouth. It is full of energy. The nutritional value of walnut churchkhela is concerned in the quality of honey, milk, grape, and walnuts used in the making. This product is quite delicious and smooth.

What does affect the quality of walnut churchkhela?

The quality of the product is determined by the organic feature of the churchkhela. It is a good alternative for snacks. The mixture of the taste of ripe grapes, the flavor of pekmez and honey, the fragrant flour and milk, and the oil of walnuts enhances the flavor of churchkhela which makes it a favorite in the whole world. 

Where is churchkhela made?

Churchkhela is one of the local desserts so it can be produced in houses by local people, in shops or in food premises. It is appropriate for quality standards and food security. It is met the expectations by abiding by the traditional methods of production in order to get the best quality. It has a production chain with intense manual labor. The importance of the hygiene conditions is stressed.

How is walnut churchkhela made?

The must: we boil grape pekmez, water, honey and starch together. We blend flour and milk in a separate pot then add it to the main mixture slowly. After cooking the mixture we let it cool.

We dip the strung walnuts onto the thread in the membranous grape must. We repeat this step 45 times to make sure that the walnuts are completely covered with the must. After that we hang the thread to make it dry. These procedures take one week in houses but only two days in factories.

What are the production steps of walnut churchkhela?

The walnut churchkhela does not contain any kind of additive substances or artificial sweeteners. All the production steps of the churchkhela are compatible and modern. We put the walnuts strung on the thread in a drying room at a temperature of 40-65 C for 24-48 hours. We repeat these procedures 4 times to get the best shape of the dessert. We complete the production process with weighing and packing the product. It is stored according to the storage conditions.

What are the shelf life and the storage conditions of Walnut churchkhela?

The shelf life of walnut churchkhela is 10 days. Keep it in damp-free place at room temperature.