Faloodeh
Faloodeh (فالوده fālūde ) is a traditional Persian dessert made from starchy thin noodles and a sorbet-like syrup. Faloodeh is made with rose or lemon syrup and served with fruits and chopped pistachios . Faloodeh's origins go back to 400 BC. To trace back to BC. Faloodeh is sold in Iranin traditional ice cream shops,as is the classic Persian dairy ice cream Bastani sonati . Faloodeh is also known in the Middle East, as well as Afghanistan, India, and Pakistan. Similar desserts are the Indian-Pakistani faluda and the cendol, which is common in East Asia.
Manufacturing
For faloodeh, a starchy dough is processed into thin noodles by pressing through a sieve. Originally wheat and rice starch were used, more recently also potato or corn starch. In recent times, commercially available glass noodles can also be used in the private sector . They are boiled and chopped up. Then you mix the cooled noodles with ice-cold syrup, which has almost the consistency of a sorbet. The best-known variant, the Faloodeh Shirazi, originates in Shirazrose syrup and lemon juice are used. You can garnish the faloodeh with berries or pistachios. It can also be served with Bastani sonati, the classic Persian milk ice cream. In the pure sorbet version, faloodeh is suitable as a dessert in kosher cuisine because it does not contain any milk components and is therefore parve .
story
Faloodeh is considered to be one of the archetypes of all ice cream desserts. The use of yacht scarves to cool and store ice has been around since 500 BC. Occupied. Ice harvested from the mountains in winter was stored here and was used to cool food during the summer months. The ice was also used to make refrigerated sherds . An ice-cold dessert developed from these ice-cold sherds, which in its original form consisted of crushed water ice, honey, spices such as saffron and fruit; later it was supplemented by adding fine noodles made from starch. In the 16th to 18th centuries, the dessert came to India and Southeast Asia via the Indian Mughals , where it inspired various local specialties such as faluda or cendol.
Web links
Individual evidence
- ↑ a b c d e Gil Marks: "Encyclopedia of Jewish Food" HMH, 2010
- ^ Howard Belton, "A History of the World in Five Menus," AuthorHouse, 2015
- ↑ Tarla Dalal: "Chaat Cookbook", Sanjay & Co, 2000
- ↑ Louisa Shafia: "The New Persian Kitchen: A Cookbook", Potter / Ten Speed / Harmony / Rodale, 2013.
- ↑ Soraya Vatandoust "Authentic Iran: Modern Presentation of Ancient Recipes", Xlibris Corporation, 2015
- ↑ Faloodeh: Persian Rosewater and Lemon Sorbet on thepersianfusion.com on May 10, 2015, accessed on November 15, 2020