kolompeh recipe is an Iranian kolompeh pastry made using dates, cardamom, wheat, and walnut flour. It is also common to use pistachio powder and sesame powder to decorate this pastry. This pastry is cooked by Kermani women for rituals and holidays and is used to make local oils. Kolompeh is one of the important souvenirs of Kerman city which uses nuts. The color of this pastry is yellow and is shaped by it using special molds. The use of saffron is also common for a more beautiful color and taste.
Various types of kolompeh recipe on the market
It is important to note in the recipe of kolompeh that the dates used in this sweet are the product of the province’s own groves, and the animal and walnut oil used in it is obtained from the cold regions of Kerman; Aromatic spices and herbs such as cumin or cornflower, which is the product of Kerman itself.
But the production of clams has been out of the traditional mode for several years and has taken on an industrial form; The head of the Kerman Confectionery.
You can find the best kolompeh in this article.
Traditional types of kolompeh in middle east
Cole has traditionally been cooked by Kermani women using local oil, Kerman palm dates, and firewood. Traditional clams were made by hand and had a simple appearance. Today, the industrial campus has become one of the main outlets in the city of Kerman, which is usually baked in workshops and ovens. In its construction, various molds are used and it is produced in different types of walnuts, sesame seeds, pistachios, and morsels.
Melt the oil and mix it with flour. Mix the egg yolks with a mixer, then add milk and baking powder to the flour and oil mixture. If the dough is loose, add a little flour to get a soft dough. Do not stick to the hand. Rest the dough for 30 minutes. In the meantime, spread the dough on a flat surface where you have sprinkled flour with a rolling pin to a diameter of half an inch and mold it with a round mold. On one of the layers the size of a small walnut from Put the date mixture. Put another layer of dough on it. Press the edges of the dough together so that it sticks completely together and twist the dough by hand and seal it with milk. Cook it on a baking sheet. Sprinkle a little sesame on it. Place the sweets in a pastry tray and place it on the middle layer of the preheated oven at 180 180 C for 20 minutes until cooked through and slightly golden. If you want more information about commercial koloocheh naderi, see sites and online stores.
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Shirin Pars Trading Group has started its business with a specialized approach to export traditional Iranian pastries.