Sheermal
 | |
| Alternative names | Shirmal |
|---|---|
| Place of origin | Iran |
| Region or state | Iran, Awadh, North India |
| Main ingredients | Maida, milk, ghee, saffron |
Sheermal or Shirmal (Persian: شیرمال; Urdu: شیرمال "shyrmal"), is a saffron-flavored traditional flatbread made in Iran, Bangladesh, Awadh, Lucknow region and Hyderabad, India, probably from Persian influences. It is one of the several rare Lucknow and Hyderabadi delicacies in India.[1] It is also part of the Awadhi cuisine[2] and is enjoyed in Old Bhopal, especially with meat delicacies.
History
![[icon]](/wiki/File:Wiki_letter_w_cropped.svg){kind=small} | This section is empty. You can help by adding to it. (December 2014) |
Preparation
Sheermal is a mildly sweet naan made out of maida, leavened with yeast, baked in a tandoor or oven. Sheermal was traditionally made like roti. Today, sheermal is prepared like naan. The warm water in the recipe for roti was replaced with warm milk sweetened with sugar and flavored with saffron. The final product resembles Danish pastry.
In Iran, there are slight regional variations in the preparation of sheermal. As such, sheermal is sometimes used as a souvenir when travelling between the regions.
Sheermal is sometimes served with Lucknow kababs or alongside nihari.
See also
References
- ^ "The Hindu : A nawabi affair". Retrieved 5 October 2014.
- ^ "A slice of the Awadh exotica". The Hindu. Retrieved 5 October 2014.
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