Sharots
Sharots, also known as kaghtsr sujukh is a traditional Armenian confection made from halved walnut kernels threaded onto a string and coated with a spiced grape-based mixture. 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.
The tradition of preparing sweet sharots in the Ashtarak region is included in the intangible cultural heritage list of Armenia.
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. 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. 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.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. Flour, previously mixed with water and strained through a sieve, is gradually added to the thickened must. The mixture is cooked further until it reaches a jelly-like consistency. Ten minutes before completion, a ground mixture of cinnamon, clove, and cardamom is added.
Halved walnut kernels are threaded onto strings approximately 80 centimeters long and dried for several days. 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. After 30 minutes, the dipping process is repeated. The strands are then transferred to a shaded area to dry for 10–12 days.
The finished sharots is cut into pieces about 20 centimeters in length and sprinkled with a mixture of millet flour, cinnamon, clove, and cardamom.