 Masghati (left) and Koloocheh (right) | |
| Type | Cookie |
|---|---|
| Place of origin |  Iran |
| Region or state | Shiraz, Fuman, Kermanshah and Khuzistan |
Koloocheh or Kleicha (Persian: کلوچه), also known as Persian New Year Bread, is a Persian stamped cookie or bread, originating in various parts of Iran. There are many variations on the recipe (bready-texture vs. crispy; and stuffed vs. unstuffed) which spans from the Iran to various diaspora communities including in Eastern Europe, and North America.
About
Typically koloocheh are cookies filled with dates and walnuts, but can be stuffed with grated coconut and additionally spiced with saffron, rose water, cardamom, cinnamon, or citrus zest. The recipe for Caspian cuisine-style bready koloocheh cookie can be made vegan by replacing butter with coconut oil.
It is a recipe made by Persian Jews during the holiday Purim; by Christians during Easter; and Muslims during Ramadan. For Norooz (English: Persian New Year), Iranians will make a koloocheh bread. Koloocheh cookies from Southern Iran are brittle biscuits that principally consists of water, sugar, wheat flour and egg white.
- Koloocheh
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Traditional cookie making in Punel village
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Renowned thin Koloocheh from Fuman, Iran prior to cooking
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Etymology
From Middle Persian (kwlʾck' /kulāčag/, “small, round bun”)
See also
References
- ^ Hertzberg, M.D, Jeff; François, Zoë (2018-11-06). Holiday and Celebration Bread in Five Minutes a Day: Sweet and Decadent Baking for Every Occasion. St. Martin's Publishing Group. ISBN 978-1-4668-8977-4.
- Raminrad, Samin (2020-06-21). "Koloocheh Recipe". UNIQOP Online Persian Grocery. Retrieved 2022-12-01.
- ^ Shafia, Louisa (2013-04-16). The New Persian Kitchen. Ten Speed Press. p. 45. ISBN 978-1-60774-357-6.
- "3 Most Popular Iranian Cookies". Taste Atlas. January 13, 2021. Retrieved 2022-07-21.
- Khan, Yasmin (2016-07-14). The Saffron Tales: Recipes from the Persian Kitchen. Bloomsbury Publishing. p. 218. ISBN 978-1-4088-6874-4.
- Mackenzie, D. N. (2014). A Concise Pahlavi Dictionary. p. 52. doi:10.4324/9780203462515. ISBN 9781136613968.
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