Saed News: Hura is a type of "kachi" unique to Tabriz, but what makes it delicious and nutritious is the use of molasses or honey and, of course, local clarified butter (*roghan zard*).
According to Saed News' cooking section, Hura is a type of kachi unique to Tabriz.
Hura itself is made with flour and water, but what makes it delicious and nutritious is the use of molasses or honey and, of course, local clarified butter (roghan zard).
Preparation Steps:
Pour the flour into a suitable pot. Make sure the pot isn't too small for when you add water.
Toast the flour over medium heat for about 10 minutes until its rawness is gone, it changes color, and you start to smell the toasted flour.
Sift the toasted flour to remove any lumps that may have formed.
Gradually add water while stirring continuously to create a smooth, slightly runny mixture. Be sure to stir quickly to avoid lumps.
Make sure to use milk for the water—if you add hot or boiled water, the flour will clump together.
The amount of water is approximate; add enough so the consistency becomes like a smooth ferni (a type of pudding).
Add salt, and place the mixture back on the heat. Stir continuously until the excess water evaporates, and the Hura thickens to the desired consistency.
Once ready, pour the Hura into a dish and add butter or local oil, molasses or honey, and enjoy!
