Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, classic gaz recipe (persian nougat). One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
I used a square shape cake tin. Line it with parchment paper and dust the base with flour. #iraninougats #nougatsrecipe #recipesbybangash Learn this amazing irani Delight with us and enjoy it This is very Easy to make and taste so good Must try. On the eve of the last Wednsday of the year, just before Naw Ruz, a special event dating back to Zoroastrian times takes place in Iran.
Classic Gaz recipe (Persian Nougat) is one of the most well liked of current trending foods on earth. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. Classic Gaz recipe (Persian Nougat) is something which I’ve loved my whole life. They’re fine and they look fantastic.
To begin with this particular recipe, we have to prepare a few ingredients. You can have classic gaz recipe (persian nougat) using 6 ingredients and 15 steps. Here is how you cook it.
The ingredients needed to make Classic Gaz recipe (Persian Nougat):
- Make ready 300 g sugar
- Get 100 g pistachio (you can take any nuts you want but traditionally pistachio is used)
- Make ready 100 ml water
- Get 80 g honey
- Take 1 egg white
- Take Thermometer
Persian desserts always have a tinge of rose water which makes them even more delectable. You need to follow the steps carefully to get this dessert right. Traditional Persian nougat is one of the world's oldest and most beautiful confections. It may also be one of the world's most unusual delicacies.
Steps to make Classic Gaz recipe (Persian Nougat):
- I used a square shape cake tin. Line it with parchment paper and dust the base with flour.
- Toast the pistachios in a dried pan for 3-4 minutes and set aside to cool down.
- Take 1tbsp of sugar and put rest of sugar in a pot and mix it with 100ml water. Stir well.
- Heat the sugar mixture until starts to boil. Keep boiling until the sugar syrup reaches to 110C. At this temperature, add honey and stir the syrup.
- When suryp reaches to 130C. Put the egg white in a mixer bowl and whisk it on a low speed and add that 1tbs of sugar and keep whisking until you have a thick and meringue like egg white.
- While you are whisking the egg white, bring the sugar-honey syrup to boil until the syrup reaches to 135-137C.Now it is time pour carefully and slowly but steadily, hot sugar syrup in 3-4 steps over the egg white and keep whisking on high speed.
- Once all the syrup has been added, continue beating the mixture until it is firm and thick. - - Now, it is time to add nuts. Use a spatula and mix nuts with egg white mixture.
- Then, spread the mix, into the prepared square tin and press down the mixture and dust it with some flour. Leave the gaz (nougat) to set for 4-5 hours or overnight.
- Turn out and cut the Gaz into square or rectangle shapes. - Store the gaz (nougat) in an airtight container in a cool and dark place for 2 months.1. 1. 1.
Commonly known as gaz, this sumptuous nougat originated in Isfahan, a province in Central Iran that was so grand it twice served as the capital of Persia. Our best traditional Persian recipes include elaborate rice dishes with tahdig, the crispy, golden crust at the bottom of the pot, meaty soups and stews, and Iranian rice cookies and almond cake for dessert. A classic Persian herb-loaded egg dish with the fragrant lift of rose petals. A favorite mediterranean and middle-eastern nougat candy. Ingredients: Fresh Pistachio and or Almond, Sugar, Corn Syrup, Egg White, Rosewater and Gaz Angabine by percentage.
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