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Revision as of 19:02, 24 October 2022 editGhostInTheMachine (talk | contribs)Extended confirmed users, Page movers86,530 edits Changing short description from "flatbread eaten in Iran and India" to "Saffron-flavoured traditional flatbread"Tag: Shortdesc helper← Previous edit Revision as of 13:14, 26 October 2022 edit undoMoistFanCritical (talk | contribs)13 editsmNo edit summaryNext edit →
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'''Sheermal''' (]/]: {{nq|شیرمال}}, {{lang-hi|शीरमल}}), also spelled as '''Shirmal''', is a ]-flavored traditional ] eaten in ] and in the ]. The word sheermal is derived from the Persian words شیر (] sheer) meaning milk, and مالیدن (] malidan) meaning to rub. In a literal translation, sheermal means milk rubbed. Originating in Persia, it was introduced to ] by the ] emperors during the ]. It became a delicacy of ], ] and ].<ref>{{cite web|url=http://www.hindu.com/thehindu/mp/2003/05/29/stories/2003052900410300.htm|archive-url=https://web.archive.org/web/20101023041532/http://hindu.com/thehindu/mp/2003/05/29/stories/2003052900410300.htm|url-status=dead|archive-date=23 October 2010|work=]|title=A nawabi affair|access-date=5 October 2014}}</ref> It is also part of the ]<ref>{{cite web|url=http://www.hindu.com/mp/2007/07/21/stories/2007072152370400.htm|archive-url=https://web.archive.org/web/20111105230624/http://www.hindu.com/mp/2007/07/21/stories/2007072152370400.htm|url-status=dead|archive-date=5 November 2011|work=]|title=A slice of the Awadh exotica|access-date=5 October 2014}}</ref> and is enjoyed in Old Bhopal and ]. '''Sheermal''' (]/]: {{nq|شیرمال}}, {{lang-hi|शीरमल}}), also spelled as '''Shirmal''', is a ]-flavored traditional ] eaten in ] and the ]. The word sheermal is derived from the Persian words شیر (] sheer) meaning milk, and مالیدن (] malidan) meaning to rub. In a literal translation, sheermal means milk rubbed. Originating in Persia, it was introduced to ] by the ] emperors during the ]. It became a delicacy of ], ] and ].<ref>{{cite web|url=http://www.hindu.com/thehindu/mp/2003/05/29/stories/2003052900410300.htm|archive-url=https://web.archive.org/web/20101023041532/http://hindu.com/thehindu/mp/2003/05/29/stories/2003052900410300.htm|url-status=dead|archive-date=23 October 2010|work=]|title=A nawabi affair|access-date=5 October 2014}}</ref> It is also part of the ]<ref>{{cite web|url=http://www.hindu.com/mp/2007/07/21/stories/2007072152370400.htm|archive-url=https://web.archive.org/web/20111105230624/http://www.hindu.com/mp/2007/07/21/stories/2007072152370400.htm|url-status=dead|archive-date=5 November 2011|work=]|title=A slice of the Awadh exotica|access-date=5 October 2014}}</ref> and is enjoyed in Old Bhopal and ].


==Preparation== ==Preparation==
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Revision as of 13:14, 26 October 2022

Saffron-flavoured traditional flatbread
Sheermal
Sheermal served in Iran
Alternative namesShirmal
Place of originIran, India, Pakistan
Region or stateIran, Indian subcontinent
Main ingredientsMaida, Milk, Ghee, Saffron

Sheermal (Persian/Urdu: شیرمال, Template:Lang-hi), also spelled as Shirmal, is a saffron-flavored traditional flatbread eaten in Iran and the Indian subcontinent. The word sheermal is derived from the Persian words شیر (translit. sheer) meaning milk, and مالیدن (translit. malidan) meaning to rub. In a literal translation, sheermal means milk rubbed. Originating in Persia, it was introduced to North India by the Mughal emperors during the medieval period. It became a delicacy of Lucknow, Hyderabad and Aurangabad. It is also part of the Awadhi cuisine and is enjoyed in Old Bhopal and Pakistan.

Preparation

Sheermal served at Lucknow, India.

Shirmal is a mildly sweet naan made out of maida, leavened with yeast, baked in a tandoor or oven. Shirmal was traditionally made like roti. Today, shirmal is prepared like naan. The warm water in the recipe for naan roti was replaced with warm milk sweetened with sugar and flavored with saffron and cardamom. The final product resembles Danish pastry.

In Iran, there are slight regional variations in the preparation of sheermal. As such, it is sometimes sold as a souvenir when travelling between the regions.

In India, especially in the city of Lucknow, shirmal is sometimes served with kababs, tikkia, or alongside nihari.

See also

References

  1. "A nawabi affair". The Hindu. Archived from the original on 23 October 2010. Retrieved 5 October 2014.
  2. "A slice of the Awadh exotica". The Hindu. Archived from the original on 5 November 2011. Retrieved 5 October 2014.
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