Jalebi is a dessert popular in India , the Middle East and North Africa . It is a thread from dough made from fine flour, deep fried with ghee and sprinkled with sugar syrup (often also with pink water or lemon juice) [1] .
| Jalebi | |
|---|---|
 Jalebi (foreground) in Iran. | |
| Included in national cuisines | |
| Indian cuisine , Pakistani cuisine , Arabic cuisine , Iranian cuisine , Afghan cuisine . | |
| Place of origin | Near East |
| Components | |
| The main | dough , sugar syrup . |
| Possible | rose water , lemon juice, saffron . |
Jalebi can be served hot or cold. Its surface is caramelized, which positively affects the taste.
Analogues of jalebi by the method of preparation are Spanish churros ( Spanish cuisine at the time had a strong Arab influence), as well as the Turkic dessert chak-chak , and common in many countries, including Russia, brushwood and anthill . In Russian texts, jalebi are sometimes compared with donuts, but a donut , even in the Russian version, is a pie without filling, completely fried in deep fat, while when preparing dishes like jalebi, dough is poured into deep fries in deep fries (actually jalebi, churros, imarti) or thrown there in small pieces (brushwood).
Content
History and Modernity
The Middle East is considered the birthplace of jalebi, probably the word itself is an adaptation of the Persian "zalibia" or the Arabic "zalabia" [1] . In the 13th century, already mentions the jalebi recipe in his cookbook. By the 15th century, jalebi, along with the Persian invaders, penetrated into India, where, however, there was already a very similar dessert - imarti .
To give jalebi additional shades of taste in Iran, saffron is sometimes added to them, and in India - ( pandanic water). In India, jalebi are also often served with - the Indian counterpart to condensed milk .
For Arabs-Christians this is a traditional treat for the holiday of Epiphany, for Muslims of Iran they are served by the poor in Ramadan and consumed on holidays [2] . In Afghanistan, they are eaten in winter with fish [2] .
Today, jalebi are often sold in bazaars and at street vendors from Morocco to Bangladesh , and are often prepared directly with customers. Jalebi is dedicated to songs played in several Bollywood films and a composition by London-based Four Tet musician.
Gallery
Ready-made jalebi
Jalebi cooking process, West Bengal .
The Imarti Indian dessert is distinguished by its thicker strips of dough.
Jalebi served with rabri.
Notes
- ↑ 1 2 Oxford, 2014 , p. 424.
- ↑ 1 2 Oxford, 2014 , p. 425.
Links
- The Oxford Companion to Food / Alan Davidson, Tom Jaine. - Oxford University Press , 2014 .-- S. 424-425. - ISBN 978-0-19-967733-7 .