An overview of various traditional drinks in Hamedan مقاله

خلاصه ماشینی:

On Yalda Night, Shir-shireh (Shan grape with vinegar that was prepared in autumn and kept in a refrigerator or under snow) along with snacks (salty nuts, sweet nuts) and fruit was served to guests, and during Muharram and Safar, saffron syrup or doogh was placed on votive spreads (Sofreh-haye Nazri). ● Mix one quarter glass of mint distillate with one glass of sugar water syrup to prevent cold temperament. ● Mix one quarter glass of thyme distillate (Avishan) with one glass of sugar water syrup to prevent cold temperament and abdominal bloating. Then, the mint branches are removed from the container, and the apple is passed through a soft strainer, and the resulting liquid is boiled with 500 grams of rock candy until it thickens and takes on a syrup consistency. Then the pennyroyal is passed through a strainer and to the water Apple Faloodeh: Two apples, after peeling, are mixed with two tablespoons of sugar, half a glass of water, and half a glass of rosewater, and then placed in the refrigerator so that after cooling, it can be used for strengthening the body and welcoming family members on warm afternoons. ) Saffron Syrup: One kilogram of sugar and one liter of water are boiled until it thickens. Sekanjabin: To prepare this drink, one kilogram of sugar, one small glass of vinegar, and one glass of water are boiled together until slightly thickened (of course, the amount of sourness and sweetness depends on taste; meaning if a sour taste is desired, another small glass of vinegar should be added).