Hamadani Komaj Recipe [in 30 minutes]+Golden Notes
Komaj is one of the original and old Iranian cookies and is considered one of the main souvenirs of Hamadan. Of course, in the provinces of Mazandaran, Kerman, Kurdistan, Isfahan, Markazi, and Bushehr, sweets and breads called komaj are cooked with different recipes.
The main ingredients of Komaj are white flour and sugar.
Hamadani Komaj recipe
This cookie is a delicious snack. With this Hamadani Komaj recipe, you can eat it fresh and hot anytime, along with Persian tea.
Stay with us in this article with meals cook to learn how to prepare this sweet.
For: 25 people
Preparation time: 30 minutes
Cooking time: 30 minutes
Ingredients of Hamadani komaj:
| Flour | 1.6 pound |
| Water | 0.65 pound |
| Egg | 3 pcs |
| Liquid oil | 3.5 ounce |
| Instant yeast dough | 0.7 ounce |
| sugar | 0.4 pound |
| Salt | 1/4 teaspoon |
Ingredients of inner:
| Chopped walnut kernels | 3 spoons |
| Sugar | 2 tablespoons |
| Cinnamon powder | 1 teaspoon |
| Butter | 0.5 ounce |
| Heat-resistant chocolate (optional) | as needed |
Ingredients of surface:
| Egg yolk | 1 pc |
| Milk | 1 teaspoon |
| Brewed saffron | 1 tablespoon |
| Sesame | as needed |
Instruction for hamadani komaj:
1. Sift the flour three times.
2. Set the oven to 320 Fahrenheit to be hot after preparing the ingredients.
3. Mix flour, salt, and instant liquid dough together in a bowl.
4. Mix liquid oil, egg, and water in another container.
5. Make a hole in the middle of the dry ingredients and slowly pour the wet ingredients into it. Mix with a spoon and knead gently.
6. Continue kneading until the dough does not stick to your hands and gathers itself.
7. Add a little flour to prevent the dough from sticking. Of course, removing it from sticking by kneading and adding flour if necessary is better.
8. Cover the dough in a greased bowl and leave it in a warm and dark place for an hour and a half until it doubles.
9. Mix chopped walnuts, sugar, and cinnamon together and set aside.
10. Take the dough and gently push your fist into it to release the air. In this cookie, knead it a little.
11. Take the size of a tangerine from the dough and fill it with the middle ingredients.
12. You can fill them with walnut mixture, some with chocolate and some without intermediate ingredients.
13. Put greaseproof paper on the oven tray or grease and sprinkle it with flour.
14. Place each separated dough on the tray and spread it a little. Let the dough rest for half an hour in this state to become more voluminous.
15. You can make a pattern on the dough with a stamp or with the edge of a spoon.
16. Mix the egg yolk, brewed saffron, and milk until it becomes uniform, and apply it to this sweet with a brush.
17. Sprinkle a little sesame on the hamadani komaj.
18. Leave the baking tray in the oven at 320 Fahrenheit for 25 minutes.
19. The cookies are ready. After cooling, separate and enjoy with freshly brewed tea. Enjoy it.
History of komaj
Komaj is a bulky and sometimes sweet bread that is prepared in many regions of Iran. There is a lot of speculation about the origin of komaj bread, but many consider this type of bread-related to Scotland, which later entered the Middle East through England.
The Scots traditionally put this bread in a pan-like dish and cook it in the oven.
Some people also believe that this bread has been cooked in Iran for a long time, and because this sweet was kept in a Komajdan container, it became known as this, but as you can see Komaj literally means raised bread.
There are many varieties of this sweet so in many cities of Iran, this sweet is prepared with different raw materials such as nuts with dates, cinnamon, turmeric, cardamom, and rose water.
In Rudsar komaj is called kolobij bread, which is cooked with rice flour. In North Khorasan, especially in the Kermanji language, it is called Kumaj, cooked with yellow animal oil and turmeric.
In Kerman, a kind of Persian sweets similar to the recipe is prepared and cooked with samanu flour, dates, cardamom, and cinnamon. Azeri women also prepare komaj called kamak, along with walnuts and dates. Also, Hamadani Komaj is one of the most famous of these.
Notes:
- You can use butter that has reached room temperature and softened instead of oil.
- You can use milk instead of water to have more delicious this.
- Saffron is used to remove the smell of eggs.
This sweet, along with tabrizi baklava,persian kaak, sohane qom, ghottab is the best Persian sweet.
Sweet in Iran.
FAQ
1. Is Komaj gluten-free?
No, Komaj is not gluten-free as it is made with flour, which contains gluten.
2. Can I freeze komaj?
You can freeze this sweet for up to three months if stored in an airtight container or freezer bag.
3. Is komaj for vegan people?
This sweet is not vegan, as it contains eggs and butter.
4. What serve white komaj?
Komaj is often served with Persian tea or gol gav zaban as a sweet.
Did you like this recipe?
- If you have experience eating Persian sweets, please say your comment.
- If you are looking for vegetarian food, I don’t suggest you this sweet.
- You can ask me questions about the hamadani komaj recipe in the comments. I will answer your questions as soon as possible.
- If you make this sweet and love the taste of it, please share your pic with us on Facebook & mail.
