You may be interested to know that the origins of the first sweets go back to ancient Iran. If we want to talk about the history of confectionery in ancient Iran, we come to a type of cake called ‘Lavish’ which was baked during the empire of ancient Iran in the seventh century AD and was very popular. Cookies, dry cakes and finger food sweets, all made on the basis of flour such as rice flour or pastry flour and with butter, eggs, sugar, etc., are common sweets around the world.During the Achaemenid period, ‘barley’ was the most important food in the food basket of the people, which was used in different ways. The reason for using barley was the difficulty of planting and harvesting wheat. The ancient Iranians halved ‘barley’ and mixed it with fruit and milk and ate it as porridge; Or they would grind it and bake bread and sweets.
According to historical books, when the Achaemenid kings wanted to go from the summer palace (Susa) to Persepolis or vice versa, the palace staff ordered the confectioners to prepare bread and sweets before the king entered the palace. In this way, the main food of the people in the Achaemenid period, in addition to meat and bread and other common foods, also included a variety of cookies. It is interesting to know that the ancient Iranians raised bees, and figs and dates were also part of the people’s diet and, of course, among the basic ingredients for baking a variety of sweets. The ancient Iranians also raised goats and used their milk to bake sweets and, of course, to make buttermilk and yogurt.
History of confectionery in contemporary Iran
The history of confectionery has a long history in contemporary Iranian food culture. Baking sweets for various occasions from birthdays and weddings and ceremonies to parties and dinners and even a friendly evening party and in addition to these daily consumption with a variety of tea and coffee is so important that each region in Iran has its own sweets . These sweets are usually handed out as souvenirs so much that now all Iranians know that Gharabieh Tabrizi is the most famous sweet in the region of East Azerbaijan and Lozi and Atabaki sweets are for Qazvinis.
Confectionery history
It is not clear when and where the first pastry was baked. Maybe a mother has made some dough with water, flour, oil and a little sugar or date or grape juice to make her child happy and baked it in the oven.Maybe bakery has done the same to change the taste and attract more customers. Maybe and a thousand maybe more. But what matters today is the special place of cakes and pastries in our lives and ceremonies.
Just add a little sugar or syrup to the dough and cook it in a little oil to make it crispy, then you have sweets instead of bread.Therefore, in the past, sweets were a by-product of bakeries.Some pastries still use the ‘pastry’ combination in addition to their title.But over time, bakeries that made sweet breads were called pastries.Confectioners also added a new meaning to the word ‘sweets’ by adding milk, eggs, butter and baking powder with a combination of dough, sugar and oil.They even increased the variety of sweet products. They made big cakes with fruit kernels and named it ‘pie’. They decorated the sweet dough with fruit and called it ‘tart’.By changing the roughness and softness of the flour used, they reached cookies and biscuits