Confectionery
Maragheh Sojugh
سوجوق مراغه
Also called: Sojugh
The pattern above is ornament, not a photograph of the dish.
- Hands-on time
- 20 min (Estimated)
- Makes
- 8 pieces (Estimated)
- Kind
- Confectionery
- Where it is eaten
- Provincial
- Serving
- 50 g
Cooking time is not documented in the source, so it is not shown.
Ingredients
Quantities below make about 8 pieces (Estimated)
- starch 200 g
- grape molasses 120 mL
- walnuts 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.
Dissolve the starch in the listed liquid until smooth.
Add sugar and rosewater or other flavorings and cook over low heat, stirring continuously.
When glossy and thick, add nuts or other inclusions if used.
Pour into a mold, cool until set, and cut into portions.
Cook's notes
Dissolve the starch completely in cold liquid and use gentle heat. Continuous stirring prevents lumps and scorching.
Background
This item is associated with East Azerbaijani cuisine, where dough-based foods, kufteh, ash, dairy products, meat, and mountain herbs have an important place.
Nutrition
| Energy | 215 kcal |
|---|---|
| Protein | 3 g |
| Fat | 6 g |
| Carbohydrate | 37 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: IR0523 · Evidence: B (Officially supported)
Open the source page https://visitiran.ir/fa/type/persian-foods