Sharots

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]}

Sharots

Sharots from Garni
Alternative names	Sujukh Kaghtsr sujukh Sweet sharots Sweet sujukh Armenian snickers[1]
Type	Confectionery
Place of origin	Armenia
Associated cuisine	Armenian cuisine
Main ingredients	grape must (juice), flour, walnuts, cinnamon, cloves, cardamom
Media: Sharots

The tradition of preparing sweet sharots in the Ashtarak region is included in the intangible cultural heritage list of the Republic of Armenia.^[11]

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).^[7][12] 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.^[12] 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.^[12]

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.^[12] Flour, previously mixed with water and strained through a sieve, is gradually added to the thickened must.^[12] The mixture is cooked further until it reaches a jelly-like consistency.^[12] Ten minutes before completion, a ground mixture of cinnamon, clove, and cardamom is added.^[12]

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

The finished sharots is cut into pieces about 20 centimeters in length and sprinkled with a mixture of millet flour, cinnamon, clove, and cardamom.^[12]

Gallery

• 
  Undyed sharots
• 
  Armenian dried fruit, fruit leather, and kaghtsr sujukh from Geghard
• 
  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 made with pomegranate must

See also

• Pastegh