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2. Gaz (candy) - Wikipedia

   en.wikipedia.org/wiki/Gaz_(candy)

   Gaz (Persian: گز) is an Iranian nougat that originated in the Isfahan region. [2] It is widely known as Persian Nougat in American and European countries. [ 3 ] It is made from pistachio , almond kernels, rose-water , egg whites and sap from Persian manna .

3. Pashmak - Wikipedia

   en.wikipedia.org/wiki/Pashmak

   It is widely known as Persian Cotton Candy. [1] It is sometimes garnished with ground pistachio nuts. Although the texture is similar to cotton candy, both method and ingredients are different. Pashmak originated in the Iranian city of Yazd known for its various traditional Persian sweets such as Baghlava, Qottab, and Gaz during Safavid Empire.

4. List of Iranian foods - Wikipedia

   en.wikipedia.org/wiki/List_of_Iranian_foods

   Nougat and gaz: Made of sugar, nuts, and egg white. Sohan: Saffron brittle candy with nuts. Sohan asali: Brittle candy with honey. Nan-e berenji: Rice flour cookies. [36] Tabrizi Lovuez: Diamond-shaped, made of almond powder, sugar, and saffron. Nokhodchi: Chickpea cookies. [37] Qottab: Almond-filled deep-fried pastry. Kolompe: Pie made of ...

5. Sohan (confectionery) - Wikipedia

   en.wikipedia.org/wiki/Sohan_(confectionery)

   Sohan of Qom. Sohan (Persian: سوهان, romanized: Sôhân) is a traditional Persian saffron brittle toffee made in Iran.Its ingredients consist of wheat sprout, flour, egg yolks, rose water, sugar, butter or vegetable oil, saffron, cardamom, and slivers of almond and pistachio.

6. Nougat - Wikipedia

   en.wikipedia.org/wiki/Nougat

   White nougat (also known as Persian nougat) is made with beaten egg whites and honey; it appeared in the early 7th century in Spain with Arabs. In Alicante , Spain there are several published recipes in the 16th century, for instance "La Generosa Paliza" by Lope de Rueda and other novels written by Cervantes [ 6 ] and in Montélimar , France ...

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8. Pişmaniye - Wikipedia

   en.wikipedia.org/wiki/Pişmaniye

   The earliest Turkish reference to pişmaniye is a recipe by Şirvani, [3] a physician writing during the 1430s. The Persian form pashmak, related to paşmīna and paşm, the origin of the Turkish name pişmaniye, [4] occurs in the poetry of the Iranian poet Ebu Ishak, also known as Bushak (d. 1423 or 1427). [5] "

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