Sharots
Traditional Armenian confection
From Wikipedia, the free encyclopedia
Sharots (Armenian: շարոց, Armenian pronunciation: [ʃɑˈɾɔt͡sʰ]), also known as kaghtsr sujukh (Armenian: քաղցր սուջուխ, lit. 'sweet sujukh'), or rojig (Armenian: ռոժիգ),[2] is a traditional Armenian confection made from halved walnut kernels threaded onto a string and coated with a spiced grape-based mixture.[3][4][5][6][7] Sharots has its own specific method of preparation that includes the use of a blend of cinnamon, clove, and cardamom, which contributes to its distinctive flavor and aroma that differentiates it from similar confections.[8][9][10][11] Variations that substitute the grape-based mixture for another spice, or fruit-based mixture include pomegranate, apricot, cherry, peach, apple, mulberry, plum and cinnamon.[citation needed]
Sujukh
Kaghtsr sujukh
Sweet sharots
Sweet sujukh
Armenian snickers[1]
Sharots from Garni | |
| Alternative names | Rojig Sujukh Kaghtsr sujukh Sweet sharots Sweet sujukh Armenian snickers[1] |
|---|---|
| Type | Confectionery |
| Place of origin | Armenia |
| Associated cuisine | Armenian cuisine |
| Main ingredients | grape must (mostly), flour, walnuts, cinnamon, cloves, cardamom |
The tradition of preparing sweet sharots in the Ashtarak region is included in the intangible cultural heritage list of Armenia.[12]
Preparation
Freshly pressed grape must is strained through cheesecloth and treated with a special type of clay—bentonite, primarily sourced from Ashtarak and referred to as "doshab clay"—to neutralize its acidity (doshab is a traditional Armenian syrup).[8][13] The clay is first dried over a fire, cooled, sieved, and then added to the must in a ratio of 1 kilogram per 20 liters.[13] The mixture is stirred thoroughly and left to stand for 24 hours: during the first 18 hours, it is stirred every 2 hours, and then left undisturbed for the remaining 6 hours to allow the clay to settle and the must to become clear.[13]
After settling, the clay is removed, the sediment is filtered and returned to the must, which is then simmered over heat until its volume is reduced by half.[13] Flour, previously mixed with water and strained through a sieve, is gradually added to the thickened must.[13] The mixture is cooked further until it reaches a jelly-like consistency.[13] Ten minutes before completion, a ground mixture of cinnamon, clove, and cardamom is added.[13]
Halved walnut kernels are threaded onto strings approximately 80 centimeters long and dried for several days.[13] The dried walnut strands are dipped into the hot jelly-like mixture, then hung on a line with containers placed underneath to collect the dripping liquid.[13] After 30 minutes, the dipping process is repeated.[13] The strands are then transferred to a shaded area to dry for 10–12 days.[13]
The finished sharots is cut into pieces about 20 centimeters in length and sprinkled with a mixture of millet flour, cinnamon, clove, and cardamom.[13]
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