Ghavoot Kerman - Ahmadinejadfarsangi, Naiem
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Ghavoot, which in the Kermani dialect is called Qavuto and in some dialects it is called Qabwit or Qabwathi, is an edible powder, that should really be considered as a pastry, is produced in different types and has different flavors. One type is a combination of chickpea, coconut and sugar, the other is pistachio. But the most famous and most complete type of kerman kotami is brown in color and usually includes coffee, sugar, purslane, poppy, barley, flax seed, coriander, rosewood, black bean, cardamom, cashew, sesame, lettuce seeds. In this book you will learn about the beneficial properties of Ghavoot.…mehr

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Produktbeschreibung
Ghavoot, which in the Kermani dialect is called Qavuto and in some dialects it is called Qabwit or Qabwathi, is an edible powder, that should really be considered as a pastry, is produced in different types and has different flavors. One type is a combination of chickpea, coconut and sugar, the other is pistachio. But the most famous and most complete type of kerman kotami is brown in color and usually includes coffee, sugar, purslane, poppy, barley, flax seed, coriander, rosewood, black bean, cardamom, cashew, sesame, lettuce seeds. In this book you will learn about the beneficial properties of Ghavoot.
Autorenporträt
Naiem Ahmadinejadfarsangi, auteur et inventeur, lauréat de plusieurs prix internationaux.