Panir
Panir — Janubiy Osiyoda keng tarqalgan yangi pishloq, ayniqsa Hindiston, Pokiston, Afgʻoniston, Nepal va Bangladesh oshxonalarida qoʻllaniladi. Bu tozalanmagan, biroz kislotali, erimaydigan pishloq boʻlib, uning tvorogi limon sharbati, sirka yoki boshqa oziq-ovqat kislotasi bilan isitiladigan sutdan tayyorlanadi. Uning maydalangan va nam tarkibi sharqiy Hindiston va Bangladeshda chhena yoki chhana deb ataladi.
Etimologiya va tarixi[tahrir | manbasini tahrirlash]
"Panir" soʻzi fors tilidan kelib chiqqan[1]. Turkcha peynir soʻzi, fors va ozarcha pendir soʻzi, armancha պանիր forscha „panir“ soʻzidan olingan boʻlib, har qanday pishloq turiga tegishli[2]. Panerning oʻzi kelib chiqishi bahsli, asosiy variantlari Vedik Hindiston, Afgʻoniston-Eron mintaqasi yoki Bengaliya deb taxmin qiladilar[3].
Manbalar[tahrir | manbasini tahrirlash]
- ↑ The Indian Historical Quarterly, Volume 2, Issues 1-2. Ramanand Vidya Bhawan, 1985 — 236 bet.
- ↑ Davidson, Alan. The Oxford Companion to Food, 2, Oxford: Oxford University Press, 2006. ISBN 978-0191018251. . — „panir and peynir, the Farsi (Persian) and Turkish words for 'cheeseʼ (…)“.
- ↑ Timothy G. Roufs and Kathleen Smyth Roufs. Sweet Treats around the World: An Encyclopedia of Food and Culture. ABC-CLIO, 2014 — 168 bet. ISBN 9781610692212.
Adabiyotlar[tahrir | manbasini tahrirlash]
- Наталья Шинкарёва, Надежда Бондаренко „Панир“,. Кулинарная энциклопедия. Litres, 2017.
- Tarla Dalal. Paneer. Sanjay & Co, 2004. ISBN 8186469907, 9788186469903.
- Grahame W. Gould. New Methods of Food Preservation. A Chapman & Hall food science book. Springer Science & Business Media, 1995. ISBN 0834213419, 9780834213418.
- Rashminder Singh. Paneer: Cheese Manufacture from Cow Milk: a Research Report Presented in Partial Fulfilment of the Requirements for the Post-graduate Diploma in Technology, Institute of Food, Nutrition and Human Health (IFNHH). New Zealand: Massey University, Palmerston North, 2006.