For the drink popular in South Asia Falooda File Faloodeh.jpg thumb right Traditional Shiraz dessert Faloodeh F l de lang fa or p l de lang fa is a Persian cuisine Persian cold dessert made of thin vermicelli noodles with corn starch , rose water , Lime fruit lime juice, and often ground pistachios . It is a traditional dessert in Iran and also in neighbouring Pakistan . The faloodeh of Shiraz and Kerman are especially famous. ref name ShirazSights http www.bestirantravel.com sights shiraz shiraz.html Shiraz Sights , at BestIranTravel.com ref Faloodeh is one of the earliest forms of cold desserts, existing as early as 400 BCE . Faloodeh may actually owe its roots to an ancient Egyptian word, falooza which referred to a dessert made from frozen secretions of earthen jars that were used to store water. This icy concoction was sweetened with honey and fruits. ref http www.can.com.sg neocan en streetwise eat made in singapore.html Made in Singapore ice cream by Ng Eu Chiong, January 3, 2006, www.can.com.sg ref Ice was brought down from high mountains and stored in tall refrigerated buildings called yakhchal s, which were kept cool by windcatcher s. Presently there is a drink in the Indian Subcontinent called Falooda made using other ingredients whose name originated from this Persian dessert that was introduced in South Asia during the Mughal period . ref http www.videojug.com film how to make falooda indian dessert drink How To Make Falooda Indian Dessert Drink ref References Reflist portal Food Iran Category Frozen desserts Category Iranian cuisine es Faloodeh dessert stub fa fr Faludeh ru ... more details
For the Persian dessert Faloodeh Infobox prepared food name Faluda image File Faluda.JPG 250px caption Standard faluda from Hyderabad, India Hyderabad with vanilla ice cream , rose syrup, tapioca pearls and basil seeds alternate name country South Asia region creator course Beverage served main ingredient Milk , rose water rose syrup, vermicelli , psyllium variations calories other File Phaluda.JPG thumb right Faluda from Burma Falooda or Faluda lang ur is a cold and sweet beverage with many ingredients very popular in South Asia . Traditionally it is made by mixing rose water rose syrup with vermicelli , psyllium ispaghol or basil sabza takmaria seeds, gelatin jelly pieces and tapioca pearls along with either milk, water or ice cream . ref cite news url http www.hindu.com mp 2008 08 16 stories 2008081652770700.htm location Chennai, India work The Hindu title Fall for falooda date 16 August 2008 ref Falooda is an adaptation of the non liquid Persian cuisine Persian dessert Faloodeh , made in Iran , Pakistan , North India and Afghanistan, from which it adopted the name. This drink may have been brought to the Indian subcontinent during the Mughal Empire Mughal period. The vermicelli used are often made from arrowroot rather than wheat . The rose water rose syrup may be substituted with another flavoured base to produce kesar saffron , mango , chocolate or Common fig fig flavour. Nowadays falooda is a popular summer drink throughout Pakistan , India , Bangladesh , Sri Lanka , Myanmar , and the Middle East and is readily available in restaurants and beach stalls. Metaphorical references In the idiomatic speech of India and Pakistan, falooda is sometimes used as a reference to something that has been shredded, which is an allusion to the vermicelli noodles. For example, someone who falls into disrepute might say that his or her Izzat honor izzat honour has been turned to falooda , , izzat ka falooda , which is roughly equivalent to saying ... more details
Unreferenced date July 2009 Merge to Reshteh date October 2011 File Bowl of kesme 2.jpg thumb A bowl of kesme in broth Kesme lang ky , IPA ky kesm or kespe lang kk , IPA kk ki spi , lang az ri t , lang fa , lang tr eri te refers to a traditional Central Asia n noodle dish made by the Kazakhs or the Kyrgyz people Kyrgyz . The word itself is a nominalisation of the verb to cut or to slice , referring to the slicing of the dough involved in preparing the noodles. The term may refer to the noodles themselves, or the prepared dish made with them. Kesme is primarily a home made dish, and not often found at restaurants or caf s. Reshte are Persian style noodle s used in soup s, mixed with rice or with deserts Faloodeh . File Faloodeh.jpg thumb right Traditional Shiraz dessert Faloodeh Reshteh lang fa , from the Persian language Persian word for thread or string, refers to a very fine noodle similar to capellini angel hair pasta . However, it generally means a fresh as opposed to dry ribbon shaped egg noodle. Traditionally the noodle would be a homemade and cut item. Reshteh was the only word used to denote noodles in Arab cookbooks of the 13th and 14th centuries. Special symbolism is given to dishes that contain noodles when a decision of importance or change is to occur the noodles or reins of one s life are to be taken in hand. A traditional dish in Iran is reshteh polow or pilaf , which is served during the Persian calendar Persian new year with the noodles representing the threads of life and family intertwined. Noodles are used for special occasion dishes in giving thanks and for journeys especially to Mecca . Typical preparation is for the noodles to broken into parts, fried or grilled brown and then added to rice. The reshteh used currently in the Iranian cuisine is actually a thicker type of noodle , used in reshteh polow and also a type of Ash typical Persian food ash , called Ash Reshteh . In Turkey , kesme is konwn as Eri te . It is ... more details
distinguish Breakfast A break fast is the meal eaten after Judaism Jewish fast day s such as Yom Kippur and Tisha B Av . During a Jewish fast, no food or drink is consumed, including bread and water. The major fasts last over twenty five hours, from before sundown on the previous night until after sundown on the day of the fast. ref cite web url http jik3.kamens.brookline.ma.us cgi bin holidays.cgi title Jewish Holiday and Event scheduling ref Four other shorter fasts during the year begin at dawn and end after sunset. ref cite web url http www.ou.org chagim roshchodesh tevet fast.htm title OU.org The fast of the tenth of tevet accessdate 2008 09 22 ref To break the fast, it is customary to eat a light meal consisting of salad s and dairy foods. ref cite web url http www.quickfasting.com how to break your fast.html title How to break your fast accessdate 2009 09 30 ref Heavy food on an empty stomach is usually avoided. Sometimes the fast is broken with tea and cake before eating a full meal. ref cite web url http judaism.about.com od yomkippu1 a yk fast.htm title Fasting on Yom Kippur last katz first Lisa ref A drink of milk or juice before the post fast meal helps the body to readjust and diminishes the urge to overeat or eat too rapidly. ref cite web url http www.chabad.org theJewishWoman article cdo aid 431178 jewish Tips for an Easier Fast.htm title Tips for an Easier Fast last Lewis first Chana ref Customs for the first food eaten after the Yom Kippur fast differ. Iranian Jews often eat a mixture of shredded apples mixed with rose water called faloodeh seeb. History of the Jews in Poland Polish and History of the Jews in Russia Russian Jews will have tea and cake. Syrian Jews Syrian and History of the Jews in Iraq Iraqi Jews eat round sesame crackers that look like mini bagel s. History of the Jews in Turkey Turkish and History of the Jews in Greece Greek Jews sip a sweet drink made from melon seeds. Some people start with herring to replace the salt lost durin ... more details
Image Yakhchal of Yazd province.jpg thumb right 250px Yakhchal in Yazd , Iran Image Yakhchal.jpg thumb right 250px Yakhchal near Kerman, Iran Yakhch l lang fa ice pit yakh meaning ice and ch l meaning pit is an ancient type of evaporative cooler . Above ground, the structure had a domed shape, but had a subterranean storage space it was often used to store ice, but sometimes was used to store food as well. The subterranean space coupled with the thick heat resistant construction material insulated the storage space year round. These structures were mainly built and used in Persia . Many that were built hundreds of years ago remain standing. History By 400 BCE, Persian engineers had mastered the technique of storing ice in the middle of summer in the desert. The ice could be brought in during the winters from nearby mountains, but more commonly they had a wall made along an east west direction close to the yakhchal. In winter, the qanat water was channelled to the north side of the wall. The shadow of the wall made the water freeze more quickly so more ice was produced per winter day. Ice was stored in a specially designed, passively cooled refrigerator. This was a large underground space up to convert 5,000 m3 abbr on that had thick walls at least two meters at the base made out of a special mortar called s rooj, composed of sand, clay, egg whites, lime, goat hair, and ash in specific proportions, and which was resistant to heat transfer. This mixture was thought to be completely water impenetrable. The space often had access to a qanat, and often contained a system of windcatcher s or wind towers that could easily bring temperatures inside the space down to frigid levels in summer days. The ice was then used to chill treats for royalty during hot summer days and to make faloodeh , the traditional Persian frozen dessert. Features The yakhchal in Kerman is located about a mile from the center of the city. This cone shaped building is about sixty feet high. The ... more details
during the Mughal period. The faloodeh of Shiraz is famous. Faloodeh is one of the earliest ... a drink called faloodeh, but it is made using other ingredients. Japan File Mochi Ice Cream.jpg ... more details
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