Nisholda
From Wikipedia, the free encyclopedia
Alternative namesNishallo, nishaldo, nisholda
TypeDessert
Place of originCentral Asia
Associated cuisineAfghan, Iranian, Tajik, Uzbek, Bukharan Jewish
| Alternative names | Nishallo, nishaldo, nisholda | ||||||
|---|---|---|---|---|---|---|---|
| Type | Dessert | ||||||
| Place of origin | Central Asia | ||||||
| Associated cuisine | Afghan, Iranian, Tajik, Uzbek, Bukharan Jewish | ||||||
| Serving temperature | Cold | ||||||
| Main ingredients | Egg whites, sugar, soap root or licorice syrup | ||||||
| Ingredients generally used | Citric acid, vanilla, anise powder | ||||||
| 200 kcal (840 kJ) | |||||||
|
Nisholda, also spelled as nishallo, nishaldo, or nisholda (Persian: نشلا; Bukharian dialect: Нишалло; Tajik: Нишолло ; Uzbek: Nisholda) is a sweet dish that resembles white jam, only thicker. It is popular in Afghan, Iranian, Tajik, and Uzbek cuisines. Nisholda is also a traditional dish among the Bukharan (Central Asian, Samarkand) Jews.[1]
The people who make nisholda in Iran, Afghanistan, Tajikistan, and Uzbekistan are called nishallopaz.
Nisholda is traditionally prepared during the month of Ramadan (Ramazan) and consumed by those who fast during iftar, along with breads, and washed down with hot tea (usually green).[1]