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 |
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]
Ingredients
[edit]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
[edit]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]
References
[edit]- ^ a b Aghayan, Eduard (1976). Արդի հայերենի բացատրական բառարան [Explanatory Dictionary of Modern Armenian] (in Armenian). Yerevan, Armenia: Hayastan Publishing House.
Դոշաբով կամ խաղողի հյութով ու ալյուրով պատրաստվող խյուս, որից շարոց են պատրաստում:
A porridge made from doshab [grape syrup] or grape juice and flour, from which sharots is made. - ^ a b Institute of Language after Hrachia Acharian (1969). Ժամանակակից հայոց լեզվի բացատրական բառարան [Explanatory Dictionary of Modern Armenian]. Academy of Sciences of the Armenian SSR.
Խաղողի հյութից ու ալյուրից եփած խյուս, որից սուջուխ են պատրաստում։
A porridge cooked from grape juice and flour, from which sujukh is made. - ^ Ashot Sukiasyan [in Armenian] (2009). Հայոց լեզվի հոմանիշների բացատրական բառարան [Explanatory Dictionary of Armenian Synonyms]. Yerevan, Armenia: Yerevan State University.
- ^ a b c d e f g A. S. Piruzyan (1960). Հայկական ճաշեր, Армянская кулинария [Armenian cuisine]. Moscow, USSR: Gostorgizdat. p. 159.
- ^ a b c William Pokhlyobkin (1978). The Ethnic Cuisines of our Peoples (in Russian). Light and Food Industry.