Classical Gaz Recipe (Persian Nougat)

Gaz گز or Iranian nougat is one of the favourite sweets in Iran. Gaz is originated in Isfahan اصفهان and Gaz dates backs to 450 years ago in Isfahan.

Isfahan اصفهان is located in centre of Iran . Isfahan or Hispahan/ Esfahan/ Sepahan is well known for it’s architecture, palaces, tiled mosques, covered bridges and grand boulevards.There is a proverb, it says: Isfahan nesf-e jahaan it means Esfahan is half of the world.

The Naghsh-e Jahann Square میدان نقش جهان in Esfahan is one of the largest city squares in the world and it has designated by UNESCO as one of World Heritage Sites.

What led me to talk about Esfahan, is my following recipe. It is called Gaz گز , classic Persian nougat. It is made of egg whites, sugar and nuts. Gaz (Persian nougat نوقای ایرانی) is speciality of Isfahan and this is the first thing you would buy from Isfahan as souvenir.ٍ So when people talk about Gaz, they refer as Gaz-e Esfahan گز اصفهان .

Gaz شیرینی گز

  • 300 g sugar
  • 100 g toasted pistachios (you can take any nuts you want but traditionally pistachios are used)
  • 100 ml water
  • 80 g honey
  • 1 egg white
  1. I used a square shape cake tin. Line it with parchment paper and dustthe base with flour.





  2. Toast the pistachios in a dried pan for 3-4minutes and set aside to cool down.



  3. Take1tbsp of sugar and put remaining of sugar in a pot and mix it with 100ml water. Stir well. Heat the sugar mixture until starts to boil. Keepboiling until the sugar syrup reaches to 110C. At this temperature,add honey and stir the syrup




  4. Heat the sugar mixture until starts to boil. Keep boiling until the sugar syrup reaches to 110C. At this temperature,add honey and stir the syrup.




  5. When the suryp reaches to 130C. Put the egg white in a mixer bowl and whisk it on a low speed and add that 1tbs of sugar you saved eralier and keep whisking until you have a thick and meringue like egg white. While you are whisking the egg white,




  6. bring the sugar-honey syrup to boil until the syrup reaches to 135-137C.



  7. Now it is time pour carefully and slowly but steadily, hot sugar syrup in 3-4 steps over the egg white and keep whisking on high speed. Once all the syrup has been added, continue beating the mixture until it is firm and thick.




  8. Now,it is time to add nuts. Use a spatula and mix nuts with egg white mixture.



  9. Then, spread the mix, into the prepared square tin and press down the mixture




  10. and dust it with some flour. Leave the gaz (nougat) to set for 4-5 hours or overnight. Turn out and cut the Gaz into square orrectangle shapes.

    Store the gaz (nougat) in an airtight container in a cool and dark place for 1-2 months.






طرز تهیه گز خانگی

گز یکی از شیرینی‌های سنتی در ایران هست و خاستگاه گز اصفهان میباشد . تاریخچه تهیه گز در ایران به 450 سال پیش برمیگردد. اصفهان به داشتن مساجد زیبا و کاشیکاری شده – کاخ های قدیمی وپل های مسقف و معماری شهرت جهانی دارد و میدان نقش جهان به عنوان یکی از بزرگترین میدان های جهان شناخته شده و توسط سازمان یونسکو جزو میراث جهانی ثبت گردیده است.

یک جمله قدیمی هست که همه ما آن را میدانیم: اصفهان نصف جهان گویای اهمیت این شهر میباشد. چیزی که باعث شد در مورد اصفهان صحبت کنم دستور تهیه ی گز خانگی بود.گزیکی از سوغات معروف اصفهان میباشد. طرز تهیه این گز بسیار آسان هست و بافت گز تهیه شده بسیار مطلوب میباشد. من تا قبل از این دستور فکر میکردم طرز تهیه گز سخت هست درواقع سخت نیست ولی دقت و صبر نیاز دارد.

مواد لازم

سیصد گرم شکر

صد گرم پسته

صد میلی لیترآب

هشتاد گرم عسل

یک سفیده تخم مرغ

دستگاه ترمومتر

طرز تهیه

یک ظرف چهار گوش را با کاغذ روغنی آشپزی می پوشانیم. کف کاغذ هم مقداری آرد پاشیده و کنار میگذاریم. پسته را در یک تابه خشک به مدت سه چهار دقیقه تفت داده و کنار میگذاریم.

یک ق غ از شکر را کنار گذاشته و باقی شکررا داخل یک قابلمه ریخته و با صد میلی لیتر آب مخلوط کرده و روی گاز قرار میدهیم تا بجوش آید. وقتی شربت به ۱۱۰ درجه سانتیگراد رسید در این درجه عسل را هم به شربت افزوده و مواد را هم میزنیم.

همچنان شربت را در حال جوشیدن قرار میدهیم تا شربت به ۱۳۰درجه سانتیگراد برسد. وقتی به این درجه رسید سفیده تخم مرغ را داخل همزن برقی ریخته و با سرعت پایین سفیده را هم میزنیم و در حال همزدن یک ق غ شکرکه قبلن نگه داشته بودیم را هم به سفیده افزوده و همچنان سفیده را هم می‌زنیم تا به صورت یک کف سفید و سفت دراید بطوریکه اگر کاسه را سروته کنید سفید زده شده بیرون نریزد.

وقتی شربت به ۱۳۷۱۳۵ درجه سانتیگراد رسید خیلی با دقت – آرام ولی مستمر شربت داغ را مرتب در دو سه مرحله روی سفید ریخته و اینبار با سرعت بالا مواد را هم میزنیم. زمانیکه تمام شربت اضافه شد حالا می بایست باز آنقدر مواد را هم زد که سفت شده و دیگر نتوان با همزن برقی آن را هم زد.

وقتی به این مرحله رسید پسته یا گردو یا بادام را هم به مخلوط سفیده اضافه کرده و با یک قاشق چوبی مواد را با هم مخلوط میکنیم و داخل ظرف آردی که از قبل آماده کردیم ریخته و با قاشق سطح آن را صاف کرده و به سمت پایین فشار میدهیم روی گز را هم آرد پاشیده و برای ۵۴ ساعت یا از شب تا صبح میگذاریم بماند تا خودش را بگیرد وبعد گز را از ظرف خارج کرده و برش میدهیم.گز آماده شده ماندگاری بالایی دارد و تا دوماه در داخل ظرف دردار و در جای خشک و خنک میتوان نگه داری نمود.

Published by rozinaspersiankitchen

Hello everyone, my name is Rozina. I am Iranian with Azerbaijani roots. I was raised in Iran but I am living in Scotland. I am passionate about cooking and preparing meals for my family and friends. I tell them the story behind the meal, the pronunciation of their Iranian name and the spices that used in Persian cuisine. I am a photographer, a cooking teacher, and very interested to introduce Persian and Azerbaijani meals, desserts and beverages to people from different cultures, as I love to try food from all over the world. Iranian cuisine is a combination of rice with meat ( chicken, beef, lamb, fish, turkey), nuts, fruits, dried and fresh herbs and vegetables. Iranian food is a celebration of flavor, colour and spices such as: saffron, cinnamon, cardamom, turmeric, dried rose petals, dried limes, cumin, .... I share my recipes in Farsi/English along with step by step photos of preparation. I take all my own pictures. I have learned my traditional Persian and Azerbaijani recipes from my lovely mother, and she has learned from her mother. Over the years, I have experimented and learned more recipes. Some of my recipes are a fusion Western and Middle Eastern cuisine. Some are forgotten from Persian cooking tables and I try with posting and sharing those ones, to preserve them. All my recipes and pictures are property of rozinaspersiankitchen. I would be pleased if you would mention my site if you wish to use any of them. So, if you are interested to know about Persian /Azerbaijani food taste, you can try my website. I will be glad to hear your ideas about my recipes. :) Thank you for visiting my website.

15 thoughts on “Classical Gaz Recipe (Persian Nougat)

    1. No it is not difficult and result is DELICIOUS. I am glad you would like to try it 💖👍

      Like

  1. I love nougat, but if I made it successfully, I’d eat the whole thing. I’ll forward it to my son, who is the real cook in the family instead. Looks good enough to eat! Thanks for following my blog. I think yours is worth following as well, so I shall. Cheers, Muriel

    Like

    1. Hi, thank you for your comment, and following my page too. Yes nougat is one of those goodies that not possible to resist and would eat the whole. I hope your son make it and enjoy it.

      Like

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Skizzenbuch/Blog

Just another WordPress.com weblog

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Adding Creativity Through Brush...........

Travel Youman

The best travel content you can get as a human

Eating With The Ancestors

Getting to know my family members through the recipes they left behind

Online Psychological Research with Labvanced.com

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sunt... doar calator care vrand... nevrand... lasa un semn...

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Making the most of every new day!

deluarhossain336@gmail.com

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L'essenziale è invisibile e agli occhi e al cuore. Beccarlo è pura questione di culo

Happy WishMi

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