Koloocheh and Masgati
|Koloocheh and Masgati|
|Place of origin||Iran|
|Main ingredients||Koloocheh: Wheat Flour, sugar, egg whites, water
Masgati: amylum, sugar, rose water, water
|Cookbook:Koloocheh and Masgati Koloocheh and Masgati|
Koloocheh is a Persian cookie made in various parts of Iran. They are prepared for Norooz celebration in the south of Iran. Different regions of Iran have different Koloochehs. In the Caspian_sea region of northern Iran, Koloochehs most notably come from Lahijan and Fuman. Other regions, such as Kashan and Yazd in central Iran also have their own Koloocheh.
Koloochehs differ in taste and consistency from region to region. Those from Fuman are larger than most other regions in Iran (approximately 4 inches in diameter and 1/2 of an inch thick). Iran's most famous Koloochehs come from Lahijan. Although recently additional flavors such as chocolate have been added, Lahijan Koloochehs traditionally come in Walnut or Coconut varieties and are approximately 2 inches in diameter and 3/4 of an inch thick. The Kashan Koloochehs are much smaller (approximately 1 inch or less in diameter and 1/2 of an inch thick).
Koloochehs from southern Iran are brittle biscuits that principally consists of water, sugar, wheat flour and egg white. Masgati is a crystalline soft confection which consists of rose water, starch, sugar and water.
- Fars Encyclopedia, Koorosh Kamali sarvestani, 2006
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