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Panir

Panir — Janubiy Osiyoda keng tarqalgan yangi pishloq, ayniqsa Hindiston, Pokiston, Afgʻoniston, Nepal va Bangladesh oshxonalarida qoʻllanadi. 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

"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

  1. ↑ The Indian Historical Quarterly, Volume 2, Issues 1-2. Ramanand Vidya Bhawan, 1985 — 236-bet. 
  2. ↑ 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 (…)“.
  3. ↑ 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

  • 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. 

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