Nisholda
| Country of origin | Iran, Afghanistan, Soviet Central Asia  |
|---|---|
| Made from material | egg as food, sugar, soap root, citric acid, water |
| Cuisine | Afghan cuisine, Iranian cuisine, Tajik cuisine, Cuisine of Uzbekistan |
Nisholda, dem sanso spell as nishallo, nishaldo, anaa nisholda (Persian: نشلا; Bukharian dialect: Нишалло; Tajik: Нишолло ; Uzbek: Nisholda) be a sweet dish wey dey resemble white jam, only thicker. E be popular insyd Afghan, Iranian, Tajik, den Uzbek cuisines. Nisholda sanso be a traditional dish among de Bukharan (Central Asian, Samarkand) Jews.[1]
De people wey make nisholda insyd Iran, Afghanistan, Tajikistan, den Uzbekistan be called nishallopaz.
Nisholda be traditionally prepared during de month of Ramadan (Ramazan) wey be consumed by those wey dey fast during iftar, along plus breads, den washed down plus hot tea (usually green).[1]
Preparation
[edit | edit source]Raw egg whites from four eggs be whipped til dem increase in volume several times, to de state wer thick foam stays on de spoon. After dat, de soap root be peeled, cut into pieces den boiled insyd water for 25 minutes. Sam people replace de soap root plus licorice syrup. De ready-made broth be cooled den added to de whipped egg whites den whipped again.[1][2]
Meanwhile, a syrup be boiled from sugar, citric acid den water. After dat, dis cooled syrup be added to de whipped egg white foam den continuously stirred til de whole mass cam be homogeneous, similar to thick sour cream.[1][2]
Nisholda be stirred plus a special wooden spoon. De ready-made nisholda be served insyd a bowl anaa a large plate. Traditionally, a pinch of anise powder be sprinkled over de nisholda, sam people add vanilla.[1][2]
Insyd Tashkent, den insyd de oda regions of de Republic of Uzbekistan, dem sell de delicacy at bazaars right insyd huge pots, cauldrons. Since de eggs no be heat-treated during de preparation, e be best to use pasteurized whites anaa well-washed fresh eggs from a trusted manufacturer.
De syrup for no separate from de foam den settle to de bottom of well-whipped nisholda. For flavor, citric acid den vanilla be added to de nisholda wen whipping. Dem serve insyd bowls, cups, anaa vases plus tea, at festive receptions.[3]
References
[edit | edit source]- 1 2 3 4 5 O'zbekiston Milliy Ensiklopediyasi . N harfi (PDF) (in Uzbek). Tashkent: «Ўзбекистон миллий энциклопедияси» Давлат илмий нашриёти. 2000. Retrieved 27 November 2023.
- 1 2 3 "Большая книга рецептов узбекской и таджикской кухни. Нишалло" (in Russian). bookbig.ru. Archived from the original on 2016-12-23. Retrieved 2016-12-04.
{{cite web}}: CS1 maint: bot: original URL status unknown (link) - ↑ Анастасия Пулина (2021-01-11). "Шишалда (нишалло): Пошаговый фото и видео рецепт: состов, инструкция". Готовим.uz (in Russian). Archived from the original on 2023-03-17. Retrieved 2023-03-17.
Bibliography
[edit | edit source]- O'zbekiston Milliy Ensiklopediyasi . N harfi (PDF). Tashkent: «Ўзбекистон миллий энциклопедияси» Давлат илмий нашриёти. 2000. Retrieved 27 November 2023.
- Кулинарный словарь. p. 257.