{{Short description|Traditional Armenian confection}} {{Infobox food | name = Sharots | name_lang = | name_italics = | image = File:Sujukh-Garni.jpg | image_upright = | image_alt = | caption = Sharots from Garni | alternative_name = Sujukh<br>Kaghtsr sujukh<br>Sweet sharots<br>Sweet sujukh<br>Armenian snickers<ref>{{cite book|title=Armenia: with Nagorno Karabagh|date=2003|author-first1=Deirdre|author-last1=Holding|author-first2=Tom|author-last2=Allen}}</ref> | type = Confectionery | course = | place_of_origin = Armenia | region = | associated_cuisine = Armenian cuisine | main_ingredient = grape must (mostly), flour, walnuts, cinnamon, cloves, cardamom | commons = Category:Sujukh }}
'''Sharots''' ({{langx|hy|շարոց}}, {{IPA|hy|ʃɑˈɾɔt͡sʰ}}), also known as '''kaghtsr sujukh''' ({{langx|hy|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.<ref>{{cite book|title=Традиционная пища как выражение этнического самосознания [Traditional food as an expression of ethnic self-awareness]|language=ru|date=2001|author-first1=Serguei|author-last1=Alexandrovich Arutyunov|author-first2=T.|author-last2=A. Voronina|publisher=Nauka|pages=127|isbn=9785020087569}}<blockquote>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.<br /><br />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.</blockquote></ref><ref>{{cite book|title=Արդի հայերենի բացատրական բառարան|language=hy|author-first=Eduard|author-last=Aghayan|trans-title=Explanatory Dictionary of Modern Armenian|author-link=Eduard Aghayan|year=1976|location=Yerevan, Armenia|publisher=Hayastan Publishing House}}<blockquote>Ընկույզի կիսած միջուկների շարանի վրա դոնդողակերպ շիրայի շերտ գոյացնելով ու չորացնելով պատրաստվող քաղցրավենիք, սուջուխ:<br /><br />Sharots, a confection prepared by forming a thick layer of grape syrup over a string of halved walnut kernels and drying it (sujukh).</blockquote></ref><ref>{{cite book|title=Ժամանակակից հայոց լեզվի բացատրական բառարան [Explanatory Dictionary of Modern Armenian]|location=Yerevan, Armenia|publisher=Academy of Sciences of the Armenian SSR|language=hy|author=Institute of Language after Hrachia Acharian|year=1969}}</ref><ref>{{cite book|title=Հայոց լեզվի հոմանիշների բառարան [Dictionary of Synonyms of the Armenian Language]|location=Yerevan, Armenia|publisher=Academy of Sciences of the Armenian SSR|language=hy|author=Ashot Sukiassian|year=1967}}</ref><ref>{{cite book|title=Հայոց լեզվի հոմանիշների բացատրական բառարան [Explanatory Dictionary of Synonyms of the Armenian Language]|location=Yerevan, Armenia|publisher=Yerevan State University Press|language=hy|author=Ashot Sukiassian|year=2009}}</ref> 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.<ref name="williampokhlyobkin1">{{cite book|title=О кулинарии от А до Я [About Cooking from A to Z]|date=1988|language=ru|author=William Pokhlyobkin}}<blockquote>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.<br /><br />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.</blockquote></ref><ref>{{cite book|title=Դպրոցական բառակազմական բառարան (Դպրոցական մատենաշար) [School Dictionary of Word Formation (School Series)]|location=Yerevan, Armenia|publisher="Zangak-97" Publishing House|language=hy|author=Sergey Galstyan|year=2011|isbn=978-99941-1-933-2|pages=230}}</ref><ref>{{cite book|title=Հայերեն-անգլերեն-ռուսերեն խոհարարական բացատրական բառարան [Armenian-English-Russian Explanatory Dictionary of Culinary Terms]|location=Yerevan, Armenia|publisher="DALL" Publishing House|language=hy|author=Sergey Avagyan|year=2009|pages=240}}</ref><ref>{{cite book|title=Պոլիգրաֆիական և հրատարակչական տերմինների ռուս-հայերեն համառոտ բառարան [Concise Russian-Armenian Dictionary of Polygraphic and Publishing Terms]|location=Yerevan, Armenia|publisher="Haypethrat" Publishing House|language=hy|author=Gevorg Paris|year=1953|pages=136}}</ref>
The tradition of preparing ''sweet sharots'' in the Ashtarak region is included in the intangible cultural heritage list of Armenia.<ref>{{cite web|url=https://int-heritage.am/ich-list-of-ra/|title=ՀՀ ՈՆՄԺ Արժեքների Ցանկ|trans-title=List of Intangible Cultural Values of Armenia|language=hy|website=int-heritage.am|access-date=3 July 2025}}</ref>
==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).<ref name="williampokhlyobkin1"/><ref name="piruzyan">{{cite book|last=Piruzyan|first=Aram S.|author-link=Aram Piruzyan|title=Армянская кулинария|trans-title=Armenian Cooking|language=Russian|publisher=Gostorgizdat|place=Moscow|date=1960|url=https://armeniansite.ru/books/Pirusyan%20-%20Armyanskaya%20kulinaria.pdf|pages=159-160}}</ref> 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.<ref name="piruzyan"/> 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.<ref name="piruzyan"/>
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.<ref name="piruzyan"/> Flour, previously mixed with water and strained through a sieve, is gradually added to the thickened must.<ref name="piruzyan"/> The mixture is cooked further until it reaches a jelly-like consistency.<ref name="piruzyan"/> Ten minutes before completion, a ground mixture of cinnamon, clove, and cardamom is added.<ref name="piruzyan"/>
Halved walnut kernels are threaded onto strings approximately 80 centimeters long and dried for several days.<ref name="piruzyan"/> 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.<ref name="piruzyan"/> After 30 minutes, the dipping process is repeated.<ref name="piruzyan"/> The strands are then transferred to a shaded area to dry for 10–12 days.<ref name="piruzyan"/>
The finished sharots is cut into pieces about 20 centimeters in length and sprinkled with a mixture of millet flour, cinnamon, clove, and cardamom.<ref name="piruzyan"/>
==Gallery== <gallery> File:Tschurtschchela from Armenia 3.JPG|Undyed sharots File:Sweeties - Geghard. - Armenia (2910349398).jpg|Armenian dried fruit, fruit leather, and kaghtsr sujukh from Geghard File:Yerevan Market (5211865578).jpg|Sharots and other dried fruit products at a market in Yerevan File:Tschurtschchela from Armenia 2.JPG|Sharots, often referred to as "Armenian Snickers" for its combination of nuts and fruit-based coating File:Pomegranate Sharots.jpg|Sharots made with pomegranate must </gallery>
==See also== * Pastegh * Churchkhela
==References== {{reflist}}
==External links== * {{Commons category-inline|Sujukh|Sharots}}
{{Armenian cuisine}} {{Nut confections}}
Category:Armenian desserts Category:Grape confectionery Category:Walnut confectionery