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Sharots

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(Redirected from Kaghtsr sujukh)
Sharots
Sharots from Garni
Alternative namesSujukh
Kaghtsr sujukh
Sweet sharots
Sweet sujukh
Armenian snickers[1]
TypeConfectionery
Place of originArmenia
Associated cuisineArmenian cuisine
Main ingredientsgrape must (juice), flour, walnuts, cinnamon, cloves, cardamom

Sharots (Armenian: շարոց, Armenian pronunciation: [ʃɑˈɾɔt͡sʰ]), also known as kaghtsr sujukh (Armenian: քաղցր սուջուխ, lit. 'sweet sujukh') is a traditional Armenian confection made from halved walnut kernels threaded onto a string and coated with a spiced grape-based mixture.[2][3][4][5][6] 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 and differentiates it from similar confections.[7][8][9][10]

Preparation

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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).[7][11] 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.[11] 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.[11]

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.[11] Flour, previously mixed with water and strained through a sieve, is gradually added to the thickened must.[11] The mixture is cooked further until it reaches a jelly-like consistency.[11] Ten minutes before completion, a ground mixture of cinnamon, clove, and cardamom is added.[11]

Halved walnut kernels are threaded onto strings approximately 80 centimeters long and dried for several days.[11] 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.[11] After 30 minutes, the dipping process is repeated.[11] The strands are then transferred to a shaded area to dry for 10–12 days.[11]

The finished sharots is cut into pieces about 20 centimeters in length and sprinkled with a mixture of millet flour, cinnamon, clove, and cardamom.[11]

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  • Undyed sharots
    Undyed sharots
  • Armenian dried fruit, fruit leather, and kaghtsr sujukh from Geghard
    Armenian dried fruit, fruit leather, and kaghtsr sujukh from Geghard
  • Sharots and other dried fruit products at a market in Yerevan
    Sharots and other dried fruit products at a market in Yerevan
  • Sharots, often referred to as "Armenian Snickers" for its combination of nuts and fruit-based coating
    Sharots, often referred to as "Armenian Snickers" for its combination of nuts and fruit-based coating

See also

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References

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  1. ^ Holding, Deirdre; Allen, Tom (2003). Armenia: with Nagorno Karabagh.
  2. ^ Alexandrovich Arutyunov, Serguei; A. Voronina, T. (2001). Традиционная пища как выражение этнического самосознания [Traditional food as an expression of ethnic self-awareness] (in Russian). Nauka. p. 127. ISBN 9785020087569.

    Суджух (шароц) сделан из нанизанных на нитку половинок ядер грецкого ореха, которые обмакивают в виноградный дошаб, высушивают и затем посыпают мукой из пшата, корицей, толченой гвоздикой и кардамоном.

    Sujukh (sharots) is made from halves of walnut kernels strung on a thread, which are dipped in grape doshab, dried, and then sprinkled with millet flour, cinnamon, crushed cloves, and cardamom.
  3. ^ Aghayan, Eduard (1976). Արդի հայերենի բացատրական բառարան [Explanatory Dictionary of Modern Armenian] (in Armenian). Yerevan, Armenia: Hayastan Publishing House.

    Ընկույզի կիսած միջուկների շարանի վրա դոնդողակերպ շիրայի շերտ գոյացնելով ու չորացնելով պատրաստվող քաղցրավենիք, սուջուխ:

    Sharots, a confection prepared by forming a thick layer of grape syrup over a string of halved walnut kernels and drying it (sujukh).
  4. ^ Institute of Language after Hrachia Acharian (1969). Ժամանակակից հայոց լեզվի բացատրական բառարան [Explanatory Dictionary of Modern Armenian] (in Armenian). Yerevan, Armenia: Academy of Sciences of the Armenian SSR.
  5. ^ Ashot Sukiassian [in Armenian] (1967). Հայոց լեզվի հոմանիշների բառարան [Dictionary of Synonyms of the Armenian Language] (in Armenian). Yerevan, Armenia: Academy of Sciences of the Armenian SSR.
  6. ^ Ashot Sukiassian [in Armenian] (2009). Հայոց լեզվի հոմանիշների բացատրական բառարան [Explanatory Dictionary of Synonyms of the Armenian Language] (in Armenian). Yerevan, Armenia: Yerevan State University Press.
  7. ^ a b William Pokhlyobkin (1988). О кулинарии от А до Я [About Cooking from A to Z] (in Russian).

    ШАРОЦ. Армянское лакомство, напоминающее по технологии приготовления грузинскую чурчхелу (см.). Имеет свои особенности приготовления, которые влияют на его вкус. Виноградное сусло обрабатывают бентонитом, процеживают, используют смесь трех пряностей (корицы, гвоздики, кардамона), совершенно не применяемых в чурчхеле, обладающих естественным вкусом и ароматом.

    Sharots. An Armenian confection that resembles the Georgian churchkhela in its method of preparation. However, it has distinct preparation features that affect its flavor. The grape must is treated with bentonite, filtered, and flavored with a mixture of three spices—cinnamon, clove, and cardamom—which are not used in churchkhela and contribute a unique taste and aroma.
  8. ^ Sergey Galstyan [in Armenian] (2011). Դպրոցական բառակազմական բառարան (Դպրոցական մատենաշար) [School Dictionary of Word Formation (School Series)] (in Armenian). Yerevan, Armenia: "Zangak-97" Publishing House. p. 230. ISBN 978-99941-1-933-2.
  9. ^ Sergey Avagyan [in Armenian] (2009). Հայերեն-անգլերեն-ռուսերեն խոհարարական բացատրական բառարան [Armenian-English-Russian Explanatory Dictionary of Culinary Terms] (in Armenian). Yerevan, Armenia: "DALL" Publishing House. p. 240.
  10. ^ Gevorg Paris [in Armenian] (1953). Պոլիգրաֆիական և հրատարակչական տերմինների ռուս-հայերեն համառոտ բառարան [Concise Russian-Armenian Dictionary of Polygraphic and Publishing Terms] (in Armenian). Yerevan, Armenia: "Haypethrat" Publishing House. p. 136.
  11. ^ a b c d e f g h i j k l A. S. Piruzyan (1960). Հայկական ճաշեր, Армянская кулинария [Armenian cuisine]. Moscow, USSR: Gostorgizdat. pp. 159–160.
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  • Media related to Sharots at Wikimedia Commons
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