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| Alternative names | Noughl Nokhodi نقل نخودی |
|---|---|
| Type | Confectionery |
| Place of origin | Iran |
| Region or state | Iran and Afghanistan |
| Main ingredients | Chickpea, sugar, water, rose water |
Chickpea noghl, or sugar-coated chickpea, is a traditional Iranian, Afghan confection. Chickpea noghl comes from the cities of Isfahan and Mashhad Iran . It is made by boiling sugar with water and rose water and then coating roasted chickpeas in the mixture.
The chickpea or chick pea is an annual legume of the family Fabaceae, subfamily Faboideae. Its different types are variously known as gram or Bengal gram, chhola, chhana, chana, or channa, garbanzo or garbanzo bean, or Egyptian pea. Chickpea seeds are high in protein. It is one of the earliest cultivated legumes, the oldest archaeological evidence of which was found in Syria.
Çorum is a northern Anatolian city in Turkey. Çorum is located inland in the central Black Sea Region of Turkey and is approximately 244 km (152 mi) from Ankara and 608 km (378 mi) from Istanbul. It is the seat of Çorum Province and of Çorum District. Its population is 269,595 (2022). The city has an elevation of 801 m (2,628 ft) above sea level.
Laddu or laddoo is a spherical sweet from the Indian subcontinent made of various ingredients and sugar syrup or jaggery. It has been described as "perhaps the most universal and ancient of Indian sweets."
Puran poli is an Indian sweet flatbread that is popular in South India and the state of Maharashtra. It is also known as Puran puri, Holige, Obbattu, Bobbattlu, Poley, Bakshamulu, and Boli.
Levantine cuisine is the traditional cuisine of the Levant, in the sense of the rough area of former Ottoman Syria. The cuisine has similarities with Egyptian cuisine, North African cuisine and Ottoman cuisine. It is particularly known for its meze spreads of hot and cold dishes, most notably among them ful medames, hummus, tabbouleh and baba ghanoush, accompanied by bread.
Iranian wedding, also known as Persian wedding, consists of traditions rooted in Zoroastrianism, the primary religion of pre-Islamic Iran. Though the concepts and theories of marriage have been changed by Islamic traditions, the ceremonies have remained more or less the same as they were originally in pre-Islamic Iran. Although modern-day Iran is a multi-ethnic country, Iranian wedding traditions are embraced by the majority of ethnic groups in Iran.
Boondi is an Indian snack made from fried chickpea flour. It is either eaten as a savory snack or sweetened as a dessert.
Noghl or Nuql, also Mlabbas, are sugar-coated almonds, 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 others. Noghl is often eaten with tea.
Piti is a soup in the cuisines of the South Caucasus, its bordering nations, and Central Asia, and is prepared in the oven in individual crocks with a glazed interior. It is made with mutton and vegetables, infused with saffron water to add flavour and colour, all covered by a lump of fat, and cooked in a sealed crock. Piti is served in the crock, usually accompanied by an additional plate for "disassembling" the meat and the liquid part with vegetables, which may be eaten separately as the first and second (meat) course meal.
Qurabiya also ghraybe, ghorayeba, ghoriba, ghribia, ghraïba, gurabija, ghriyyaba, or kourabiedes and numerous other spellings and pronunciations, is a shortbread-type biscuit, usually made with ground almonds. Versions are found in most Arab, Balkan and Ottoman cuisines, with various different forms and recipes. They are similar to polvorones from Andalusia.
Greater Gerivan is a village in Aladagh Rural District, in the Central District of Bojnord County, North Khorasan Province, Iran. "Sarcheshmeh" of Gerivan, is one of the main tourist attractions of this village. It is one of the most abundant springs in Bojnourd region, whose water is distributed among farmers through the use of waterways. The people of this village speak Khorasani Turkish. The local language is Turkish.
Guasanas is a dish from Mexico consisting of green chickpeas, water and salt. The chickpeas are steamed and shelled before serving.
Toyga is a national meal of Turkish cuisine. It is a yogurt soup cooked with a variety of herbs, wheat and (sometimes) chickpeas.
Yayla çorbası, also known as yoğurtlu çorba, is a Turkish yogurt soup cooked with a variety of herbs, rice, and (sometimes) chickpeas. Variations of it occur throughout the Middle East.
Aquafaba is the viscous water in which legume seeds such as chickpeas have been cooked. Its use in cuisine was the discovery of the French musician Joël Roessel.
Middle Eastern cuisine or West Asian cuisine includes a number of cuisines from the Middle East. Common ingredients include olives and olive oil, pitas, honey, sesame seeds, dates, sumac, chickpeas, mint, rice and parsley, and popular dishes include kebabs, dolmas, falafel, baklava, yogurt, doner kebab, shawarma and mulukhiyah.
Dabo kolo is an Ethiopian and Eritrean snack and finger food consisting of small pieces of spiced fried dough. Dabo kolo means corn bread in the Amharic language, with dabo for bread, and kolo for corn or roasted barley, chickpeas, sunflower seeds, other local grains and peanuts.
Nan-e nokhodchi, also called Shirini-e nokhodchi, are cookies made from chickpeas originating in Qazvin, Iran. These are traditionally made from chick-pea flour and flavored with cardamom and garnished with pistachio. They come in varying shapes.
Nan-e berenji, or Nan-berenji (نانبرنجی), also called shirini-e berenji, is an Iranian rice-flour cookie originating from Kermanshah. Nan-e berenji literally translates to "rice bread". It is often flavored with cardamom, garnished with poppy seeds and formed into flat disks. They are usually white, but sometimes tinted yellow.
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