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Faloodeh
''Faloodeh'' ( fa, فالوده, fālūde) or ''paloodeh'' ( fa, پالوده, pālūde) is a traditional Iranian cold dessert similar to a sorbet. It consists of thin vermicelli-sized noodles made from starch in a semi-frozen syrup containing sugar and rose water. ''Faloodeh'' is often served with lime juice and sometimes ground pistachios. In Iran, ''faloodeh'' is sold in ice cream stores and coffee shops in flavors such as pistachio, saffron, rosewater and honey, and can be served alongside bastani sonnati, a traditional Persian ice cream. ''Faloodeh Shirazi'' ( fa, فالوده شیرازی, fālūde Shirāzi), the version from the city of Shiraz, is particularly well-known. History The Persian word ''paloodeh'' is from the verb ''paloodan'' ( fa, پالودن) which means to refine. ''Faloodeh'' is an Arabicized form of ''paloodeh'' that appeared after the Arab conquest of Iran, due to a lack of the phoneme in Standard Arabic. In Arab medieval sources, it was known as ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Falooda
A ''falooda'' is a Mughlai Indian version of a cold dessert made with noodles. It has origins in the Persian dish ''faloodeh'', variants of which are found across West, Central, and South Asia. Traditionally it is made by mixing rose syrup, vermicelli, and sweet basil seeds with milk, often served with ice cream. The vermicelli used for preparing falooda is made from wheat, arrowroot, cornstarch, or sago. History The origin of ''falooda'' goes back to Iran (Persia), where a similar dessert, ''Faloodeh'', was popular. The dessert came to Medieval India with the many Central Asian dynasties that invaded and settled in South Asia in the 16th to 18th century. The present form of ''falooda'' was developed in the Mughal Empire and spread with its conquests. The Persianate rulers who succeeded from the Mughals patronized the dessert with their own adaptations, specifically in Hyderabad Deccan and the Carnatic areas of present-day India. This dessert is now a major part of Indian c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Iranian Desserts
Iranian cuisine () refers to the culinary practices of Iran. Due to the historically common usage of the term "Persia" to refer to Iran in the Western world,Yarshater, EhsaPersia or Iran, Persian or Farsi, ''Iranian Studies'', vol. XXII no. 1 (1989) it is alternatively known as Persian cuisine, despite Persians being only one of a multitude of Iranian ethnic groups who have contributed to Iran's culinary traditions. The cuisine of Iran has made extensive contact throughout its history with the cuisines of its neighbouring regions, including Caucasian cuisine, Central Asian cuisine, Greek cuisine, Levantine cuisine, Mesopotamian cuisine, Russian cuisine and Turkish cuisine. Aspects of Iranian cuisine have also been significantly adopted by Indian cuisine and Pakistani cuisine through various historical Persianate sultanates that flourished during Muslim rule on the Indian subcontinent, with the most notable and impactful of these polities being the Mughal Empire. Typical Iran ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Persian Cuisine
Iranian cuisine () refers to the culinary practices of Iran. Due to the historically common usage of the term "Persia" to refer to Iran in the Western world,Yarshater, EhsaPersia or Iran, Persian or Farsi, ''Iranian Studies'', vol. XXII no. 1 (1989) it is alternatively known as Persian cuisine, despite Persians being only one of a multitude of Iranian ethnic groups who have contributed to Iran's culinary traditions. The cuisine of Iran has made extensive contact throughout its history with the cuisines of its neighbouring regions, including Caucasian cuisine, Central Asian cuisine, Greek cuisine, Levantine cuisine, Mesopotamian cuisine, Russian cuisine and Turkish cuisine. Aspects of Iranian cuisine have also been significantly adopted by Indian cuisine and Pakistani cuisine through various historical Persianate sultanates that flourished during Muslim rule on the Indian subcontinent, with the most notable and impactful of these polities being the Mughal Empire. Typical Iran ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vermicelli
Vermicelli (; , , also , ) is a traditional type of pasta round in section similar to spaghetti. In English-speaking regions it is usually thinner than spaghetti, while in Italy it is typically thicker. The term ''vermicelli'' is also used to describe various types of thin noodles from Asia. In Vietnam vermicelli is the same as angel hair pasta or ''capellini''. Thickness comparison As defined in Italy: In the United States, the National Pasta Association (which has no links with its Italian counterpart, the Unione Industriali Pastai Italiani) lists vermicelli as a thinner type of spaghetti. The Code of Federal Regulations of the United States of America defines "spaghetti" and "vermicelli" by diameter: History In 14th-century Italy, long pasta shapes had varying local names. Barnabas de Reatinis of Reggio notes in his ''Compendium de naturis et proprietatibus alimentorum'' (1338) that the Tuscan ''vermicelli'' are called ''orati'' in Bologna, ''minutelli'' in Venice, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vermicelli
Vermicelli (; , , also , ) is a traditional type of pasta round in section similar to spaghetti. In English-speaking regions it is usually thinner than spaghetti, while in Italy it is typically thicker. The term ''vermicelli'' is also used to describe various types of thin noodles from Asia. In Vietnam vermicelli is the same as angel hair pasta or ''capellini''. Thickness comparison As defined in Italy: In the United States, the National Pasta Association (which has no links with its Italian counterpart, the Unione Industriali Pastai Italiani) lists vermicelli as a thinner type of spaghetti. The Code of Federal Regulations of the United States of America defines "spaghetti" and "vermicelli" by diameter: History In 14th-century Italy, long pasta shapes had varying local names. Barnabas de Reatinis of Reggio notes in his ''Compendium de naturis et proprietatibus alimentorum'' (1338) that the Tuscan ''vermicelli'' are called ''orati'' in Bologna, ''minutelli'' in Venice, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bastani Sonnati
Bastani ( fa, بستنی), locally known as ( fa, بستنی سنتی "traditional ice cream") or ( fa, بستنی سنتی زعفرانی "traditional saffron ice cream"), is an Iranian ice cream made from milk, eggs, sugar, rose water, saffron, vanilla, and pistachios. It is known widely as Persian ice cream. Bastani often contains flakes of frozen clotted cream. Sometimes, salep is included as an ingredient. ''Āb havij bastani'' ( fa, آب هویج بستنی ) is an ice cream float using carrot juice and occasionally, may be garnished with cinnamon, nutmeg, or other spices. History The history of bastani probably began around 500 BCE in the Achaemenid Empire of Persia. Various syrups would be poured over snow to produce summertime treats called "fruit ice" ( ''sharbat''). Typically, the ice was mixed with saffron, grape juices, fruits, and other flavours. The Macedonian leader Alexander the Great, who battled the Persians for ten years, enjoyed "fruit ices" sweetened with ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Indo-Persian
Indo-Persian culture refers to a cultural synthesis present in the Indian subcontinent. It is characterised by the absorption or integration of Persian aspects into the various cultures of Pakistan, India and Bangladesh. The earliest introduction of Persian influence and culture to the Indian subcontinent was by various Muslim Turko-Persian rulers, such as the 11th-century Sultan Mahmud Ghaznavi, rapidly pushed for the heavy Persianization of conquered territories in northwestern India (present-day Pakistan), where Islamic influence was also firmly established. This socio-cultural synthesis arose steadily through the Delhi Sultanate from the 13th to 16th centuries, and the Mughal Empire from then onwards until the 19th century. Various Muslim dynasties of Turkic, local Indian and Afghan origin patronized the Persian language and contributed to the development of a Persian culture in India. The Delhi Sultanate developed their own cultural and political identity which built upon ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Frozen Desserts
Frozen dessert is a dessert made by freezing liquids, semi-solids, and sometimes even solids. They may be based on flavored water (shave ice, ice pops, sorbet, snow cones), on fruit purées (such as sorbet), on milk and cream (most ice creams), on custard (frozen custard and some ice creams), on mousse (semifreddo), and others. It is sometimes sold as ice-cream in South Asia and other countries. History Ice and snow were prized ingredients in many ancient cuisines. The Chinese, the Greeks and the Romans gathered, stored and used ice or snow. Ice and snow were said to be desirable because of the difficulty of both harvesting and storing it for any length of time. Around 500 BC, snow was used to cool drinks in Greece. In the 2nd century, Iranians recorded recipes for sweetened chilled drinks with ice made by freezing water in the desert at night. Hippocrates (c. 460 - 370 BC) is known to have criticized chilled drinks for causing "fluxes of the stomach". Snow collected from the lo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Confectionery
Confectionery is the art of making confections, which are food items that are rich in sugar and carbohydrates. Exact definitions are difficult. In general, however, confectionery is divided into two broad and somewhat overlapping categories: bakers' confections and sugar confections. The occupation of confectioner encompasses the categories of cooking performed by both the French ''patissier'' (pastry chef) and the ''confiseur'' (sugar worker). Bakers' confectionery, also called flour confections, includes principally sweet pastries, cakes, and similar baked goods Baking is a method of preparing food that uses dry heat, typically in an oven, but can also be done in hot ashes, or on hot stones. The most common baked item is bread but many other types of foods can be baked. Heat is gradually transferred .... Baker's confectionery excludes everyday Bread, breads, and thus is a subset of products produced by a baker. Sugar confectionery includes candies (also called '' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Arab Cuisine
Arab cuisine ( ar, المطبخ العربي) is the cuisine of the Arabs, defined as the various regional cuisines spanning the Arab world, from the Maghreb to the Fertile Crescent and the Arabian Peninsula. These cuisines are centuries old and reflect the culture of trading in baharat (spices), herbs, and foods. The regions have many similarities, but also unique traditions. They have also been influenced by climate, cultivation, and mutual commerce. Medieval cuisine Breads The white bread was made with high-quality wheat flour, similar to bread but thicker, the fermented dough was leavened usually with yeast and "baker's borax" () and baked in a '' tandoor''. One poetic verse describing this bread: "In the farthest end of Karkh of Baghdad, a baker I saw offering bread, splendidly marvelous. From purest essence of wheat contrived. Radiant and absolute, you may see your image reflected, crystal clear. rounds glowing with lovely whiteness, more playful than gorgeous singin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cellophane Noodles
Cellophane noodles, or fensi (), sometimes called glass noodles, are a type of transparent noodle made from starch (such as mung bean starch, potato starch, sweet potato starch, tapioca, or canna starch) and water. A stabilizer such as chitosan (or alum, illegal in some jurisdictions) may also be used. They are generally sold in dried form, soaked to reconstitute, then used in soups, stir-fried dishes, or spring rolls. They are called "cellophane noodles" or "glass noodles" because of their cellophane- or glass-like transparency when cooked. Cellophane noodles should not be confused with rice vermicelli, which are made from rice and are white in color rather than clear (after cooking in water). Varieties Cellophane noodles are made from a variety of starches. In China, cellophane noodles are usually made of mung bean starch or sweet potato starch. Chinese varieties made from mung bean starch are called Chinese vermicelli, bean threads, or bean thread noodles. Chinese varietie ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yunnan
Yunnan , () is a landlocked Provinces of China, province in Southwest China, the southwest of the People's Republic of China. The province spans approximately and has a population of 48.3 million (as of 2018). The capital of the province is Kunming. The province borders the Chinese provinces of Guizhou, Sichuan, autonomous regions of Guangxi, and Tibet Autonomous Region, Tibet as well as Southeast Asian countries: Vietnam, Laos, and Myanmar. Yunnan is China's fourth least developed province based on disposable income per capita in 2014. Yunnan is situated in a mountainous area, with high elevations in the northwest and low elevations in the southeast. Most of the population lives in the eastern part of the province. In the west, the altitude can vary from the mountain peaks to river valleys by as much as . Yunnan is rich in natural resources and has the largest diversity of plant life in China. Of the approximately 30,000 species of Vascular plant, higher plants in China, Yu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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