Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1/2 cup vegetable oil
- 1/2 cup warm water
- 1/2 cup unsweetened shredded coconut
- 1/2 cup chopped pistachios
- 1 teaspoon baking powder
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon salt
Special equipment needed:
- Mixing bowl
- Hand mixer or stand mixer
- Rolling pin
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the flour, sugar, baking powder, cardamom, and salt.
3. Add the vegetable oil and warm water to the dry ingredients and mix until a dough forms.
4. Knead the dough for a few minutes until it becomes smooth and elastic.
5. Divide the dough into 12 equal pieces and roll each piece into a ball.
6. Flatten each ball with a rolling pin to form a disc about 1/4 inch thick.
7. Sprinkle shredded coconut and chopped pistachios on top of each disc, pressing them gently into the dough.
8. Fold the edges of the disc over the filling to form a pouch, pinching the edges to seal.
9. Place the koloocheh on the prepared baking sheet and bake for 20-25 minutes, or until golden brown.
10. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 20-25 minutes
5. Temperature:
350°F (175°C)
Serving size:
12 koloocheh
Nutritional information:
Calories: 235
Fat: 13g
Carbohydrates: 26g
Protein: 3g
Sodium: 60mg
Sugar: 8g
Substitutions for ingredients:
- You can use any other type of nut instead of pistachios, such as almonds or walnuts.
- If you don't have shredded coconut, you can use desiccated coconut or coconut flakes instead.
- You can use butter instead of vegetable oil for a richer flavor.
Variations:
- You can add a teaspoon of rose water or orange blossom water to the dough for a floral flavor.
- You can substitute the coconut and pistachios with other fillings, such as dates, figs, or chocolate chips.
- You can make a savory version of koloocheh by omitting the sugar and adding herbs and spices, such as thyme, oregano, and cumin.
Tips and tricks:
- Make sure the water is warm, but not too hot, to activate the yeast in the dough.
- Don't overfill the koloocheh with the filling, or it may burst open during baking.
- You can brush the koloocheh with egg wash before baking for a shiny finish.
Storage instructions:
- Store the koloocheh in an airtight container at room temperature for up to 3 days.
- You can freeze the koloocheh for up to 1 month. To reheat, place them in a preheated oven at 350°F (175°C) for 5-10 minutes.
Reheating instructions:
- To reheat the koloocheh, place them in a preheated oven at 350°F (175°C) for 5-10 minutes, or until warmed through.
Presentation ideas:
- Arrange the koloocheh on a platter and sprinkle with powdered sugar for a festive touch.
- Serve the koloocheh with a cup of tea or coffee for a cozy snack.
Garnishes:
- You can garnish the koloocheh with extra shredded coconut and chopped pistachios for a pretty look.
Pairings:
- Koloocheh pairs well with hot beverages, such as tea, coffee, or hot chocolate.
Suggested side dishes:
- You can serve the koloocheh with fresh fruit, such as berries or sliced apples, for a balanced snack.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of water at a time until it comes together.
- If the dough is too sticky, add a tablespoon of flour at a time until it becomes smooth.
Food safety advice:
- Make sure to wash your hands and all equipment before handling food.
- Store the koloocheh in a clean and dry container to prevent contamination.
Food history:
- Koloocheh is a traditional Persian pastry that is typically filled with dates, nuts, or spices.
- It is often served during special occasions, such as weddings and holidays.
Flavor profiles:
- Koloocheh with coconut and pistachios has a sweet and nutty flavor, with hints of cardamom and coconut.
Serving suggestions:
- Serve the koloocheh as a snack or dessert, or as part of a brunch or afternoon tea spread.
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Region: Iranian