food.wikisort.org - DishMlabbas (Syrian Arabic) (Arabic: ملبس), and Noghl (Iranian Persian), or Nuql (Afghan Persian) (Persian: نقل), or sugar-coated almonds, is a traditional Syrian, Iranian and Afghan confection. It is made by boiling sugar with water and rose water and then coating roasted almonds in the mixture. It can also be made with other nuts such as walnuts or other items. Noghl is often eaten along with tea.
Sugar-coated almonds
Noghl Almond noghl |
Alternative names | Nuql, sugar-coated almonds |
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Type | Confectionery |
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Place of origin | Persia |
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Region or state | Iran and Afghanistan |
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Main ingredients | Almonds or other nuts, sugar, water, rose water |
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Noghl is often included in Syrian, Iranian and Afghan weddings, which are based on ancient Arabic / Persian / Afghan ceremonies. As part of the wedding celebration, an often lavish spread of food is prepared at the home of the bride. Included among the food is an assortment of pastries and sweets, including noghl, which is typically paid for by the groom.[1] In many places in both Iran and Afghanistan, Noghl (Nuql) is showered on the bride and groom, much like confetti in Western countries would be.[2]
See also
- Dragée
- List of almond dishes
- Suikerboon
- Chickpea noghl
References
- Batmanglij, Najmieh. New Food for Life: Ancient Persian and Modern Iranian Cooking and Ceremonies. Washington: Mage, 2008. (p. 393-395.) ISBN 0-934211-34-5
- Saberi, Helen. Afghan Food & Cookery. New York: Hippocrene, 2000. (p. 9) ISBN 0-7818-0807-3
Iranian cuisine |
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Ingredients | Vegetables |
- Beans
- Bell pepper
- Cabbage
- Chickpea
- Cowpea
- Eggplant
- Lentil
- Pomegranate
- Split pea
- Spinach
- Tomato
- Tarkhineh
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Herbs & Spices |
- Advieh
- Barberry
- Black pepper
- Balgur
- Chestnut
- Cinnamon
- Cumin
- Garlic
- Golpar
- Hazelnut
- Nut
- Leek
- Mint
- Nut
- Onion
- Oregano
- Paprika
- Parsley
- Pistachio
- Red pepper
- Saffron
- Walnut
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Breads & Nans | |
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Salads |
- Mast-o-Khiar
- Mazeh (main article)
- Shirazi salad
- Salad Shoor
- Yogurt
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Cheeses |
- Lighvan cheese
- Feta
- Beyaz Peynir
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Soups & Āshes | |
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Dishes | Kabab | |
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Polo |
- Albaloo polo
- Baghali polo
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- Kateh
- Loobia polo
- Morasa polo
- Sabzi polo
- Shirin polo
- Isfahan Beryani
- Tahdig
- Tahchin
- Zereshk polo
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Khoresh |
- Baghala ghatogh
- Khoresh bademjan
- Khoresh Bādenjān Lapeh
- Khoresh Bāmieh
- Khoresh Bāmieh Lapeh
- Khoresh Beh
- Khoresh alou Esfenaj
- Fesenjān
- Khoresh Havij
- Khoresh Kadu
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- Khoresh ghormeh sabzi
- Khoresh Kangar
- Khoresh Karafs
- Khoresh Lubia-Sabz
- Khoresh Reevaas
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Other | |
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Sauces | |
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Hors d'oeuvre |
- Dolma
- Labne
- Kashk e bademjan
- Kuku (Kuku sabzi (fresh-herb), Kuku sibzamini (potato))
- Mirza Ghassemi
- Torshi
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Sweets & Desserts | |
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Beverages | |
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Instruments |
- Jezve
- Mangal
- Oklava
- Taveh/Sac
- Samovar
- Tanoor
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Related cuisines |
- Afghan
- Caucasian
- Armenian
- Azerbaijani
- Georgian
- Assyrian
- Iraqi
- Kurdish
- Levantine
- Middle Eastern
- Turkish / Ottoman
- Uzbek
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Iran portal
Food portal
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Nut and seed confections |
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Whole or crushed | Candied |
- Candied almonds
- Comfit (Dragée)
- Marron glacé
- Mukhwas
- Noghl
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Candied in mass | |
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Enrobed | |
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In mass |
- Biscotti (Cantucci, Carquinyoli, Croquant)
- Stollen
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Ground | |
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Puréed | |
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Filling, topping or base | |
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