Shpot

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
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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. It is consumed both as a standalone dish and as a base for preparing sharots.

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.

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. About 10 minutes before the end of cooking, a mixture of ground spices — cinnamon, cardamom, and cloves — is added.

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. After cooking, it is poured into plates and sprinkled with coarsely crushed or finely chopped walnuts. It can be served either hot or cold.