This pastry is traditionally served during annual events and weddings in our region. Locals refer to it as "Khaneh-bar," which means this pastry is typically found in a house or is always available. <br />Although it is simple and inexpensive to bake, it is delicious and memorable, and since it is cooked over firewood, it has a very light smoky flavor. <br />In the past, the pastry was baked using firewood. It was baked from the top and bottom with charcoal, a cooking process that, like tandoori baking, heats both sides of the pastry, and it was a novel technique employed by peasant women. Using solid oil improves the durability of this pastry, allowing it to last for weeks if kept in a cool place. <br /><br /><br />Ingredients for about 3.5 kg: <br />3 and ½ Cups of Sugar Powder (250 gr) <br />4 Cups of Semi-Solid Ghee (1000 gr) <br />10 Cups of Pastry Flour (1,700 gr) <br />2 Cups Chickpea Flour (Gram Flour) (240 gr) <br />2 Eggs and 2 Yolks <br />4 Teaspoons Baking Powder <br /><br />Ingredients for Decoration: <br />1 Yolk <br />2 Teaspoons Honey or Golden Syrup <br />2 Teaspoons Water <br />½ Teaspoon Turmeric Powder.. <br /><br />Thanks for watching the.. <br />Please support me like follow share and save the video..
