You say churchkela, I say soutzouki

Mike Sula’s piece in the Reader on churchkela jogged memories of a similar treat I had growing up in Cleveland. Folks visiting us from our village in Greece would bring this sweet, sausage-shaped confection with walnuts in the middle and a string running through the length. I called my mother on my way to Argo and described what I remembered, but she couldn’t figure out what I was talking about until I mentioned the string in the middle. “Ah, soutzouki” she said. That’s what it was.

I tried the churchkela last night and it’s a bit different from soutzouki as I remember it. Soutzouki was more raisiny, whereas the churchkela tasted more distinctly of grapes. And soutzouki was also dusted with confectioner’s sugar, mimicking the white coating you find on some sausages. But churchkela is interesting and tasty. Thanks Mike for the reminder of this treat from my youth.

He had me at "coprolitic."

Apologies for the dumb question, but do you eat the string?

My guess is that the reason why churchkela tastes more distinctly of grapes is that it is made of concord grapes, the grapiest of all the grapes.

Not a dumb question. I remember the string in soutzouki being thicker so it was easier to grab and remove. The one in the churchkela was closer to a sewing thread. Usually when I sliced right through the string, there was enough sticking out so I could remove it. Though I might very well have ingested a small piece of string tool.

What's the purpose of the string?

To keep the walnuts together as they are coated in fruit paste, I assume.

Near as I can suss out, these confections are made in the same way you might see candles being made at a pioneer fair: the nuts are (somehow) stuck to the string, and then the string is dipped repeatedly into the grape-y goo to develop layers of grapeness.

The string also helps keep the "candy that looks like a string of sausage" look, I'd say. I've never seen Churchkhela before...where on earth does one buy that...or soutzouki for that matter?

I've never seen Churchkhela before...where on earth does one buy that...or soutzouki for that matter?

Argo Georgian Bakery, accroding to the link in the first post

rickster wrote:

Argo Georgian Bakery, accroding to the link in the first post

Ah, yes, I see it now...that's what I get for not paying close attention. Thanks!

I tasted the churchkela from Argo last night at Bar DeVille courtesy of Hellodali and aschie30, and I enjoyed it. It tasted like grape gummy bears (a good thing in my book) with walnuts. I was surprised that the grape was rather subtle. I imagined a more concentrated Concord flavor, so I don't think I'd want to eat it as, say, an accompaniment to cheese (which I thought I might want to do when I read the description).

Hi,

A number of Russian shops carry churchkela. They are made as MHay's suggested by dipping, drying and dipping again.

Given the location of Georgia and Greece with Turkey in the middle, it isn't surprising there are similarities in the food offerings.

Regards,