Dessert
Gaz
گز
The pattern above is ornament, not a photograph of the dish.
- Hands-on time
- 30 min (Estimated)
- Makes
- 8 pieces (Estimated)
- Kind
- Dessert
- Where it is eaten
- Provincial
- Serving
- 35 g
Cooking time is not documented in the source, so it is not shown.
Ingredients
Quantities below make about 8 pieces (Estimated)
- egg whites egg 2 large eggs
- sugar 180 g
- gaz angabin (manna) 100 g
- pistachios tree nut 150 g
- almonds tree nut 150 g
Quantities and nutrition on this page are estimates unless the source gives measured values.
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.
Cook the sugar or honey syrup to the required concentration.
Whip the egg white and gradually incorporate the hot syrup.
Continue stirring over gentle heat until thick and elastic, then fold in the nuts.
Spread or mold the mixture and cut after cooling.
Cook's notes
Sugar-syrup temperature and continuous mixing are crucial to the texture of gaz. Work quickly after adding the nuts because the mixture firms rapidly as it cools.
Background
Gaz is one of Isfahan's best-known edible souvenirs, and its production and sale are closely tied to the city's bazaar culture, hospitality, and souvenir economy.
Nutrition
| Energy | 245 kcal |
|---|---|
| Protein | 7 g |
| Fat | 15 g |
| Carbohydrate | 21 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: IR0227 · Evidence: B (Officially supported)
Open the source page https://visitiran.ir/fa/type/persian-foods