| 词条 | Sheermal |
| 释义 |
| name = Sheermal | image = Sheermal Lucknow.JPG | caption = Sheermal served at Lucknow, India. | alternate_name = Shirmal | country = Indian subcontinent | region = Indian subcontiennt, whereby later proliferated to the realms of classical Greater Iran | creator = | course = | served = | main_ingredient = Maida, Milk, Ghee, Saffron | variations = | calories = | other = }} Sheermal or Shirmal ({{lang-fa|شیرمال}}; {{lang-ur|{{nq|شیرمال}}}} "shyrmal"; {{lang-hi|शीरमल}}), is a saffron-flavored traditional flatbread made in the Indian subcontinent. It is one of the several rare Lucknow and Hyderabadi delicacies in India.[1] It is also part of the Awadhi cuisine[2] and is enjoyed in Old Bhopal. PreparationSheermal is a mildly sweet naan made out of maida, leavened with yeast, baked in a tandoor or oven. Sheermal was traditionally made like roti. Today, sheermal 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, sheermal is sometimes used as a souvenir when travelling between the regions. Sheermal is sometimes served with Lucknow kababs or alongside nihari. See also{{cookbook}}
References1. ^{{cite web|url=http://www.hindu.com/thehindu/mp/2003/05/29/stories/2003052900410300.htm|title=The Hindu : A nawabi affair|publisher=|accessdate=5 October 2014}} {{Indian bread}}{{Pakistani bread}}{{Iranian bread}}{{Flatbreads}}2. ^{{cite web|url=http://www.hindu.com/mp/2007/07/21/stories/2007072152370400.htm|title=A slice of the Awadh exotica|work=The Hindu|accessdate=5 October 2014}} 4 : Indian breads|Pakistani breads|Iranian breads|Mughlai cuisine |
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