Confectionery
Borujerd Sugar Kolucheh
کلوچه قندی بروجرد
The pattern above is ornament, not a photograph of the dish.
- Hands-on time
- 20 min (Estimated)
- Plan ahead
- 30 min
- Makes
- 8 pieces (Estimated)
- Kind
- Confectionery
- Where it is eaten
- Provincial
- Serving
- 60 g
Cooking time is not documented in the source, so it is not shown.
Plan ahead. Rest dough before shaping/baking
How this kind of dish is made
The source documents this dish but not a method specific to it. The steps below describe how dishes of this kind are generally made.
Cover the dough and let it rest for about 30 minutes before shaping.
Combine the dry ingredients, then gradually add the listed fat, eggs, or liquids.
Mix only until a uniform dough or batter forms, then shape the pieces.
Bake in a preheated oven or fry according to the listed cooking method until golden.
Cool and finish with powdered sugar, nuts, or syrup as appropriate.
Cook's notes
Use ingredients at the appropriate recipe temperature and avoid excessive mixing after flour is added. Let the sweet cool completely before packing or decorating.
Background
This item belongs to Luri and Zagros food traditions, connected with pastoral life, saj bread, mountain herbs, kashk, and meat dishes.
Nutrition
| Energy | 255 kcal |
|---|---|
| Protein | 6 g |
| Fat | 10 g |
| Carbohydrate | 35 g |
Where this comes from
Official documentation strongly supports the dish or geographic attribution, but all recipe fields are not traceable to one dish-specific official recipe page.
Record: IR0550 · Evidence: B (Officially supported)
Open the source page https://visitiran.ir/fa/type/persian-foods