Shpot

Shpot
Place of originArmenia
Region or stateArmenian highlands
Serving temperatureHot or cold
Main ingredientsDoshab (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

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]

References

  1. ^ 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.
  2. ^ 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.
  3. ^ Ashot Sukiasyan [in Armenian] (2009). Հայոց լեզվի հոմանիշների բացատրական բառարան [Explanatory Dictionary of Armenian Synonyms]. Yerevan, Armenia: Yerevan State University.
  4. ^ a b c d e f g Piruzyan, Aram S. (1960). Армянская кулинария [Armenian Cooking] (in Russian). Moscow: Gostorgizdat. p. 159.
  5. ^ a b c William Pokhlyobkin (1978). The Ethnic Cuisines of our Peoples (in Russian). Light and Food Industry.

Content Disclaimer

Informasi ini disarikan dari Wikipedia dan disajikan kembali untuk tujuan edukasi. Konten tersedia di bawah lisensi CC BY-SA 3.0. Kami tidak bertanggung jawab atas ketidakakuratan data yang bersumber dari kontribusi publik tersebut.

  1. The information displayed on this website is sourced in part or in whole from Wikipedia and has been adapted for the purpose of restating it. We strive to provide accurate and relevant information, however:
  2. There is no guarantee of absolute accuracy. Wikipedia is an open, collaborative project that can be edited by anyone, so information is subject to change.
  3. It is not intended to constitute professional advice. The content displayed is for informational and educational purposes only. For important decisions (e.g., medical, legal, or financial), please consult a professional.
  4. Content copyright. Wikipedia is licensed under the Creative Commons Attribution-ShareAlike License (CC BY-SA). This means that content may be reused with appropriate attribution and shared under a similar license.
  5. Responsible use. Any risk arising from the use of information from this website is entirely the responsibility of the user.