Shpot

Shpot (Armenian: շփոթ, Armenian pronunciation: [ʃpʰɔtʰ]) is a traditional Armenian dish consisting of a thick, porridge-like mass made from doshab (Armenian grape syrup) or grape juice, mixed with flour and spices.^[1][2][3] It is consumed both as a standalone dish and as a base for preparing sharots.^[1][2][4]

Shpot

Place of origin	Armenia
Region or state	Armenian highlands
Serving temperature	Hot or cold
Main ingredients	Doshab (grape syrup), wheat flour, walnuts, cinnamon, cardamom, cloves

Ingredients

Shpot is made with doshab (grape syrup), water, wheat flour, walnuts, cinnamon, cardamom, and cloves. For 700 g of doshab, 550 g of water, 250 g of second-grade wheat flour, 150 g of walnut kernels, and 1.2 g of a mixture of cinnamon, cloves, and cardamom are used.^[4]

Preparation

Doshab is dissolved in water and heated to a boil, then flour, diluted with water, is gradually added and cooked over low heat until a jelly-like consistency is formed, stirring constantly.^[4][5] About 10 minutes before the end of cooking, a mixture of ground spices — cinnamon, cardamom, and cloves — is added.^[4][5]

The readiness of shpot is checked by pouring a small amount of the mixture onto a plate and cooling it quickly: if it forms a jelly with a shiny surface, the shpot is ready.^[4] After cooking, it is poured into plates and sprinkled with coarsely crushed or finely chopped walnuts.^[4][5] It can be served either hot or cold.^[4]