Type | Pudding |
---|---|
Course | Dessert |
Place of origin | Ancient Persia |
Region or state | Iraq |
Serving temperature | Cold |
Main ingredients | Rice, rose water, saffron, sugar, raisins, pistachios |
215 kcal (900 kJ) | |
Zerde is a traditional Iraqi, Mesopotamian dessert. The original rice pudding, infused with a generous amount of saffron giving it a vibrant yellow hue and a delicate floral flavour. This is a festive dish popular at weddings, births, and during holy festivities such as the first Sunday of the month of Sha'aban celebrating the birth of the prophet Zakariyya, and the first ten days of the sacred month of Muharram.
Zer, which means gold and or yellow, comes from Persian zard (زرد) which means yellow. In some regions of Turkey, Zerdeçal Turmeric also added for a more intense colour.
Zerde is very popular and has made its way to western Turkey with people immigrating to west at Eastern Thrace, which provides almost the half of country's rice production, [1] zerde is a favored dessert. [2] Flavoring ingredients of zerde vary slightly from region to region in Turkey depending on the local fruits. [3]
Zerde differs from rice pudding insofar as it is prepared with water instead of milk. [2]
One serving of zerde has approximately 215 calories. [3]
Dessert is a course that concludes a meal. The course consists of sweet foods, such as candy, and possibly a beverage such as dessert wine and liqueur. Some cultures sweeten foods that are more commonly savory to create desserts. In some parts of the world there is no tradition of a dessert course to conclude a meal.
Turkish cuisine is the cuisine of Turkey and the Turkish diaspora. It is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Mediterranean, Balkan, Middle Eastern, Central Asian and Eastern European cuisines. Turkish cuisine has in turn influenced those and other neighbouring cuisines, including those of Southeast Europe (Balkans), Central Europe, and Western Europe. The Ottomans fused various culinary traditions of their realm taking influences from and influencing Mesopotamian cuisine, Armenian cuisine, Greek cuisine, Levantine cuisine, Egyptian cuisine, Balkan cuisine, along with traditional Turkic elements from Central Asia, creating a vast array of specialities. Turkish cuisine also includes dishes invented in the Ottoman palace kitchen.
Pudding is a type of food. It can be either a dessert or a savoury dish served as part of the main meal.
Vermicelli is a traditional type of pasta round in section similar to spaghetti. In English-speaking regions it is usually thinner than spaghetti, while in Italy it is typically thicker.
Semolina is the name given to coarsely milled durum wheat mainly used in making couscous, pasta, and sweet puddings. The term semolina is also used to designate coarse millings of other varieties of wheat, and sometimes other grains as well.
Rice pudding is a dish made from rice mixed with water or milk and other ingredients such as cinnamon, vanilla and raisins.
Ottoman cuisine is the cuisine of the Ottoman Empire and its continuation in the cuisines of Turkey, the Balkans, Caucasus, Middle East and Northern Africa.
Afghan cuisine is influenced to a certain extent by Persian, Central Asian and Indian cuisines due to Afghanistan's close proximity and cultural ties. The cuisine is halal and mainly based on mutton, beef, poultry and fish with rice and Afghan bread. Accompanying these are common vegetables and dairy products, such as milk, yogurt, whey, etc., and fresh and dried fruits such as apples, apricots, grapes, bananas, oranges, plums, pomegranates, sweet melons, raisins, etc. The diet of most Afghans revolve around rice-based dishes, while various forms of naan is consumed with most meals. Tea is generally consumed daily in large quantities, and is a major part of hospitality. The culinary specialties reflect the nation's ethnic and geographic diversity. The national dish of Afghanistan is Qabili Palau, a rice dish cooked with raisins, carrots, nuts and lamb or beef.
Hyderabadi cuisine, also known as Deccani cuisine, is the native cooking style of the Hyderabad, Telangana, India. The haute cuisine of Hyderabad began to develop after the foundation of the Bahmani Sultanate, and the Qutb Shahi dynasty centered in the city of Hyderabad promoted the native cuisine along with their own. Hyderabadi cuisine had become a princely legacy of the Nizams of Hyderabad as it began to further develop under their patronage.
Coconut rice is a dish prepared by cooking white rice in coconut milk or coconut flakes. As both the coconut and the rice-plant are commonly found in the tropics all around the world, coconut rice too is found in many cultures throughout the world, spanning across the equator from the Indian subcontinent, Southeast Asia, South America, Central America, West Africa, East Africa, the Caribbean and Oceania.
Eastern Arabian cuisine, also called Khaleeji cuisine, is the traditional Arabic cuisine variant that is shared by the population in Eastern Arabia and areas around the Persian Gulf. Seafood is a very significant part of the diet of the inhabitants of the coastal region of Eastern Arabia. Fish is very popular. The cuisine of eastern Arabia is different from the cuisine of the Arabs of Hejaz, Yemen, Najd, Oman, and other parts of Arabia. Harees is also a very popular dish in the region.
Jordanian cuisine is a Middle Eastern cuisine that has the traditional style of food preparation originating from, or commonly used in, Jordan that has developed through centuries of social and political change.
Zarda is a traditional boiled sweet rice dish, native to the Indian subcontinent, made with saffron, milk and sugar, and flavoured with cardamom, raisins, pistachios or almonds. The name 'zarda' comes from Persian word 'zard' زرد meaning 'yellow', because the food coloring added to the rice gives it a yellow color. Zarda is typically served after a meal. In the Indian subcontinent, zarda was and still remains a popular dessert on special occasions such as weddings. It is quite similar to sholezard, a traditional Iranian dessert, and zerde, a traditional Turkish dessert.
Meghli, moghli, meghleh,, or karawiyah, is a Levantine dessert based on a floured rice pudding and spiced with anise, caraway, and cinnamon. The dish is often garnished with dried coconut flakes and various nuts including almonds, walnuts, pine nuts, and pistachios. Meghli is commonly served to celebrate the birth of a child. It is also a popular Christmas dessert in Lebanon.
Höşmerim or hoşmerim is a Turkish dessert popular in the Aegean, Marmara, Trakya and Central Anatolia regions of Turkey. It is sometimes called peynir helva or "cheese halva". It is generally consumed after a meal as a light dessert and may be topped with ice cream, honey or nuts.
Muhallebi is a milk pudding commonly made with rice, sugar, milk and either rice flour, starch or semolina, popular as a dessert in the Middle East. While the dessert is called Muhallebi in Turkey and Iraq, the Egyptian variant is called mahalabia, the levantine variant is called mahalabiyeh.
Kue lapis is an Indonesian kue, or a traditional snack of steamed colourful layered soft rice flour pudding. In Indonesian lapis means "layers". This steamed layered sticky rice cake or pudding is quite popular in Indonesia, Suriname and can also be found in the Netherlands through their colonial links. Kue lapis is also very popular in neighbouring Malaysia, Singapore, and Brunei where it is called kuih lapis. Kue lapis was introduced by the Sino-Burmese to Lower Myanmar, where it is known as kway lapay (ကွေလာပေး) or kway lapaysa (ကွေလာပေးစ).
Sholezard is an Iranian traditional saffron rice pudding dessert.