Confectionery
Tajgi
تجگی
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
- 35 g
Cooking time is not documented in the source, so it is not shown.
Ingredients
Quantities below make about 8 pieces (Estimated)
- wheat sprouts gluten 180 g
- flour gluten 300 g
- water 500 mL
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.
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 the food traditions of Sistan and Baluchestan, shaped by an arid climate, pastoral life, grains, dates, spices, preservation methods, and tandoor cooking.
Nutrition
| Energy | 170 kcal |
|---|---|
| Protein | 3 g |
| Fat | 8 g |
| Carbohydrate | 22 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: IR0278 · Evidence: B (Officially supported)
Open the source page https://visitiran.ir/fa/type/persian-foods