In Iran, faloodeh is sold in ice cream stores and coffee shops in flavors such as pistachio, saffron, rosewater and honey, and can be served alongside bastani sonnati, a traditional Persian ice cream. Faloodeh Shirazi (Persian: فالوده شیرازی, romanized: fālūde Shirāzi), the version from the city of Shiraz, is particularly well-known.[6]
A thin batter of starch (from potatoes, arrowroot, maize, or rice) is cooked, then pressed through a sieve producing delicate strings similar to cellophane noodles, that are then chilled in ice water.[3][4] Afterwards, they are combined with the syrup mixture and rapidly cooled until the syrup is at least half-frozen.
Yazdi Faloodeh
Faloodeh Yazdi, which is also known by the traditional name of Maqutek in Yazd province, is a cool drink and tourists are interested in trying it. In addition, people who have tried Faloodeh Shirazi and Kermani, tend to try this delicious traditional food of Yazd city as well.[13]
^Spooner, Brian (1994). "Dari, Farsi, and Tojiki". In Marashi, Mehdi (ed.). Persian Studies in North America: Studies in Honor of Mohammad Ali Jazayery. Leiden: Brill. pp. 177–178. ISBN9780936347356.
^Spooner, Brian (2012). "Dari, Farsi, and Tojiki". In Schiffman, Harold (ed.). Language policy and language conflict in Afghanistan and its neighbors: the changing politics of language choice. Leiden: Brill. p. 94. ISBN978-9004201453.
^Campbell, George L.; King, Gareth, eds. (2013). "Persian". Compendium of the World's Languages (3rd ed.). Routledge. p. 1339. ISBN9781136258466.
