Noghl Recipe

Noghl (نقل) is one of the traditional and famous Persian sweets that has been originated in Azerbaijan E Gharbi province and Urmia city. In the local dialect, Azeri people call it Noghul. This sweet plays a crucial role in Urumia’s ceremonies catering. It has two different types, shape wisely that they serve in various ceremonies. For example, the tiny ones have been used in wedding parties for a long time ago. They sparkle the tiny Noghls on bride and groom’s heads. However, the bigger ones are served at funerals and ritual parties.

After it had been originated in Urumia, Noghl soon paved its way to Iran’s other cities. In other cities, they use it to sparkle at weddings. Another exquisite use of Noghl is that Iranians replace it with cube sugar while drinking tea. It is a healthy exchange, since cube sugars, (Ghand) is harmful to teeth. In this article, I am going to discuss Noghl e Bidmeshk (catkin).

Different types of Noghl:

In the past, there was only one type of Noghl that they made with catkin and walnuts. Moreover, Noghl had two main shapes, including tiny ones and bigger ball-like shapes. Nowadays, there are plenty of Noghl flavours available in Urmia, and they also make them in different shapes. The most popular flavours of it include pure catkin, saffron and rose. They also produce new types in fruit flavours, such as coconut, berries or other fruits. Moreover, different stuffings are available nowadays. In the past, the only stuffing was walnut, but nowadays you can find Noghls with almonds, pistachios and even rose petals.

Important Nutrition Facts:

Average Noghl has about 430 kcal per 100 gr. Depend on stuffing the calorie and nutritions can vary. Here, I am going to discuss the calorie and nutritions for the regular Noghul that is made with catkin and has walnut as the stuffing. It contains a notable amount of will musk (catkin) that is a very beneficial ingredient as the herbalists say. Herbalists recommend using catkin to cure any kinds of pain, such as tooth pain or headaches. It is suggested to utilize for improving nerve system functionality and helping to reduce stress, especially when mixed with vinegar or honey.

Vegetarian tips:

Despite, its kebabs, Persian cuisine pastries are made with all vegetarian ingredients. Noghl is one of those pastries, which is a vegan or vegetarian sweet. You can use it easily with your Persian tea or green tea. Commonly the sweets that do not contain eggs and diaries are natural to make and eat for vegans and vegetarians.

Serving style of Noghl:

Iranians use Noghl in different places. Therefore the type of serving varies. For example, they sparkle tiny ones on the bride and groom’s heads in wedding parties. On the other hand, in funerals, they serve bigger ones as they have placed the Noghls in a tray-like dish. They also use tiny ones as a sweet next to Persian teas. In the funerals, they serve Noghl along with the date. You can serve different types of Noghl in a dish that would make a beautiful appearance, too. A cup of Persian black tea and a dish of fresh fruit would well help you to host an evening party.

What are the ingredients of Noghl?

To cook Noghl, you need to prepare water and sugar. The main ingredients are water and sugar and catkin (Musk will). Tartrate cream, also known as potassium Tartrate is another component you need to prepare for cooking Noghl. Vanilla is another ingredient that you need to make Noghl. Moreover, it would be best if you had walnuts to use as stuffing. You can use saffron, rose water and petals and other essences depending on your liking. The mentioned ingredients sufficient to make a pure Noghl e Bidmeshk.

How to cook Noghl?

Cooking Noghl is not challenging, but you need to be patient. To cook Noghl first, you should mix the water and sugar and heat them until they make a thick syrup. Then add the tartrate cream. At this point, you can add catkin, vanilla and other ingredients such as saffron if you like. For making tiny Noghls, you should pout almond slices into the syrup, and for making bigger Noghls, you should pout walnuts into the syrup. In the confectionaries, they also add vinegar after adding vanilla. The important part is that you need to batter the combination all the cooking time. It would be best if you continued battering for about 1.5 hours until the nuts absorb the syrup.

Recipe:

This recipe is adequate for four people. The preparation time is 15 minutes, and the cooking time is 1.5 hours. You need to consider about 3 hours or cooling.