Armenian Sharots(Sujukh)

 

It is almost impossible to imagine an Armenian New Year's table without dried fruits or special seasonal sweets. This traditional Armenian sweets Sharots is one of those dried snacks served on festive days.

Ingredients needed are quite simple as well as the making of it.

Ingrediens:

2 lbs of walnut halves, threaded on a strong thread ( refer to You Tube video for tutorai)

1,89L Grape juice, or any juice you like 

350gramm molasses(grape, rulberry or any kind)

 1 2/3  cups all purpose flour 

1/2 cup of cornstarch

1-11/2 cups of suger (taste it while cooking and add more to your preference)

1tsp ground cinnamon (or 4 sticks)

It's important to prepare the place you will be hanging the sharoc to dry
Start by threading walnuts, set aside
Pour the juice in a heavy bottom saucepan and bring it toa simmer in large mixing dowl combine flour and corn starch 
Add half of the hot juice over the flour-starch mixture and stir with a spoon 
As soon as the mixture turns thick and smooth mixture transfer to the saucepan with the remaning juice, stir and place over the medium heat 
Add molasses, suger and spices
Cook by stirring constantly untill the mixture thickens, about 10-15minutes
Dip one row of the threaded walnuts to test, if it comes out thick, dip the rest if not, then cook a bit more and test again until the right consistency reached
Hang sharots to dry at room temperature 5-7 days
Enjoy!!! 

 

                                                            Armenian   Gata    

Ingredients

For the dough:

2 1/2 cups of all purpose flour

1/2 tsp baking soda

1 tsp baking powder

1 1/2 tbs suger 

150 grams of cold unsalted butter

1/2 cup of full fat plain yogurt

1/2 cup of sour cream

1 egg 

1tsp vanilla extract

Pinch of salt 

For the filling:

1 cup of all purpose flour

1 cup of granulated suger

1 1/2 tbs clarified butter 

Directions: 

In a large bowl combine flour, salt soda  and baking powder, mix set aside 

In another bowl mix together: sour cream, yogurt, egg white, vanilla extract and set aside

Add the butter to flour mixture and  mix until coarse mixture is formed

Slowly add the liquid ingredients , mix and form it into a smooth dough 

Transfer the dough into lightly floured surface and gently knead, just to bring it together

Do not overwork the dough

Divide the doughinto 2 equal portions, form into flat rectangle shape and place in the fridge to cool about 25-30 minutes

Meanwhile prepare the filling, by simply mixing all the ingredients together 

Roll out the dough into about 16*9 rectangle shape

Pour half of the filling in the center, leaving at least 2 inches from the sides empty

Flatten the filling with your hand to spread it evenly

Wrap and rool the dough into roulette shape

If the dough gets warmer while working, wrap it with a wax paper and place in the fridge 15-20 minutes,it's much easier to slice it when it's colder

At this point you can preheat oven to 180C

Line baking pan with parchment paper

Slice the Gata roll into triangle or   diamond shapes

Using a fork make a few stripes for desing

Mix egg yolk with cream a don eggs ash 

Bake 20-25 minutes or until golden color .