👨‍🍳 Zubereitung

1. 1

   Prepare the walnut strings: Thread walnut halves onto a strong needle and thread, creating strands of about 15-20 walnut halves each. Knot the ends to secure the walnuts. Leave about 6 inches of thread between each walnut half to ensure even coating.

2. 2

   Make the tatara: In a large, deep pot, heat the grape juice over medium-high heat. Vigorously stir constantly as it heats. If using sugar, add it now. Gradually whisk in the flour, a little at a time, to avoid lumps. Continue to stir vigorously as the mixture comes to a boil.

3. 3

   Simmer the tatara: Reduce the heat to low and continue to stir for 8-10 minutes, or until the mixture thickens to a pudding-like consistency and no longer tastes of raw flour. The consistency should be thick enough to coat the walnuts.

4. 4

   First dip: Remove the tatara from the heat and let it cool slightly for about 5 minutes. Hold a string of walnuts by the top loop and dip it into the tatara, using a wooden spoon to ensure all walnuts are completely coated. Lift the string, allowing excess tatara to drip off for a few seconds.

5. 5

   Hang to dry: Hang the coated walnut strings from a pole or rack in a well-ventilated area. Allow them to dry for 24 hours.

6. 6

   Second dip and drying: After 24 hours, repeat the dipping process with the remaining tatara (reheat if necessary). Hang the churchkhela to dry for another 3-4 days, or until the coating is firm and no longer sticky to the touch.