Traditionally, Georgians favor fruits, berries, nuts, wine, and honey as their go-to choices for dessert. In fact, you won’t find many cakes or pastries in the realm of traditional Georgian cuisine. Instead, during the autumn and winter months, delightful comfits and sun-dried fruits take center stage as sweet treats.
A significant portion of Georgian sweets is nut-based, showcasing the country’s rich agricultural heritage. While many of the confectioneries found in Georgia, such as halvahs, sweet pies, and cake-breads filled with sweet fillings, have been influenced by the culinary traditions of neighboring cultures, they have been adapted to reflect Georgian tastes. For example, sweet pies, which have their origins in Russian cuisine, are crafted from a buttery, sandy dough and filled with a delightful mixture of jam and nuts—an homage to Georgian preferences.
Among the most celebrated traditional sweets is churchkhela, often regarded as the quintessential Georgian confection. These unique sweetmeats are made by threading nuts onto a string and then cooking them in a thickened grape juice mixture. The most renowned recipes for churchkhela come from the Kakheti and Imereti regions of Georgia.
The preparation of churchkhela is a labor of love that spans several months. The Kakhetian version is particularly noteworthy, as it is made using white grapes. The juice is boiled for about 30 minutes, then allowed to settle for 10 to 12 hours. Once thickened with flour, the threaded nuts are submerged into the mixture. A variety of fillings can be used, including English walnuts, almonds, hazelnuts, raisins, or even peach and apricot stones. After being coated, the churchkhela is hung to dry for 15 to 17 days, followed by a maturation period of several months before it is finally ready to be enjoyed.
Another cherished traditional Georgian sweet is pelamushi, a thick jelly made from grape juice and cornmeal. Pelamushi is typically served with a sprinkle of nuts, enhancing its rich flavor. Additionally, among the flour-based sweets, one can find kada, a stuffed bun, and baty-buty, which are cornflakes drenched in syrup.
Kozinaki, flat candies made from honey, hold a special place in Georgian hearts and are a staple on festive tables, especially during the New Year celebrations. The recipe is delightfully simple: nuts are roasted to a golden brown and then combined with warmed honey and sugar in a saucepan. The mixture is stirred together and shaped into irregular pieces, creating a sweet treat that is both crunchy and satisfying.
