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| Wheat flour: | 430 g |
| Water: | 120 ml |
| Yoghurt: | 80 g |
| Sugar: | 190 g |
| Butter: | 100 g |
| Slat: | 2 g |
| Baking powder: | 2 g |
| Walnut: | 150 g |
| Cinnamon: | 1 tsp |
| Cardamom: | 1 tsp |
| Nutmeg: | 1 tsp (optional) |
| Vanilla sugar: | 1 tsp |
| Sesame | |
| Saffron: | 1 tsp (optional) |
| Egg: | 1 (optional) |
First, sift 80% of the flour into a large bowl. For 8 cookies, you will need 350 g of flour (about 3 × 0.24l cups). Add 2 g (1/4 tsp) of salt and 7 g (1 tsp) of baking powder to the flour. In a separate bowl, dissolve 40 g (2 tsp) of sugar in 120 ml (half of a 0.24l cup) of water, then add this mixture to the flour. Mix everything well. Melt 60 g (3 tbsp) of butter and add it to the bowl. The ratio of salt and sugar to flour is important, as it affects the dough’s texture and shelf life. Finally, add 80 g (4 tbsp) of yogurt and mix. All measurements are for 8 cookies. Now knead the dough with the palm of your hand.
Tip: Use your fingers as little as possible to prevent the dough from sticking. Cover the dough with a cloth and let it rest for 15 to 20 minutes.Roughly chop 150 g (half of a 0.24 l cup) of walnuts in a food processor, so they remain slightly crunchy. Place the chopped walnuts in a bowl and add 150 g (half of a 0.24 l cup) of sugar. We recommend brown sugar, as it melts during baking and provides a fine caramel aroma. Add cardamom, nutmeg, and vanilla sugar to the filling and mix well. Melt 40 g of butter and fold it into the mixture. Mix thoroughly until you have a compact mass. Finally, add 80 g of flour and stir to keep the filling from becoming too loose.
Cardamom gives the cookies a unique, typically Persian flavor and a wonderful aroma. Interested in more recipes with aromatic spices? Simply enter the spice you’re looking for in the search bar above, e.g., “cardamom.”Now it’s time to shape the cookies: First, roll out the dough. Be careful not to roll it too thin to prevent the filling from leaking during baking. Use a small bowl or glass to cut circles. Place walnut-sized portions of the filling in the center of each circle and fold the dough over to form small packets. Then flatten the packets slightly – a burger press or similar tool works well for this.
Fuman Koloocheh traditionally have a specific pattern (see image). The characteristic shape consists of a spiral in the middle, which symbolizes the sun – a central element in many Persian traditions. This requires a special mold that can be hard to find outside of Iran.
Tip: In our cooking show, Charly and Laura demonstrated a creative solution: They used a cookie cutter to cut a star shape in the center and a metal straw to punch small circles around it. You can watch the full process here.To achieve a beautiful color, brush the Koloocheh with egg. For a vegan alternative, use saffron liquid. To prepare the saffron, grind the saffron threads finely in a mortar or spice grinder and place them in a glass with a lid. Add a small piece of ice cube and wait until it melts slightly. Then add hot water to intensify the color, and let the saffron steep, covered, for at least 15 minutes.
Tip: You can also watch the saffron preparation in our cooking show with Charly and Laura from Glowkitchen here.Sprinkle the Koloocheh with sesame seeds. Preheat the oven well and bake the Koloocheh. Since the original recipe doesn’t contain milk, eggs, or baking powder, the cookies may turn out a bit dry. To avoid this, preheat the oven thoroughly and bake at a high temperature so they bake through quickly and retain their moisture. Important: After baking, cover the cookies immediately with a cloth to preserve their moisture and prevent drying out.
Looking for more Persian recipes like this one? Visit our recipe page and use the filter function to find your favorite recipe quickly and easily.| Wheat flour: | 430 g |
| Water: | 120 ml |
| Yoghurt: | 80 g |
| Sugar: | 190 g |
| Butter: | 100 g |
| Slat: | 2 g |
| Baking powder: | 2 g |
| Walnut: | 150 g |
| Cinnamon: | 1 tsp |
| Cardamom: | 1 tsp |
| Nutmeg: | 1 tsp (optional) |
| Vanilla sugar: | 1 tsp |
| Sesame | |
| Saffron: | 1 tsp (optional) |
| Egg: | 1 (optional) |
Recommendations from Chef of Persia
Want to know where you can try this dish? We’ve done the research and found out which restaurants have this dish (or a variation of it) on their menu.
Mention Chef of Persia when ordering!
Fuman Koloocheh (کولوچه فومن), also known as Fuman cookies, are a traditional delicacy from the city of Fuman in northern Iran. They are characterized by their distinctive pattern and unique aroma. The name “Koloocheh” means “cookies” in Persian. What makes these fuman cookies special is their vegan preparation – the original recipe does not require any milk, egg or baking powder.
The dough requires simple ingredients such as flour, sugar, water, butter, and a pinch of salt. This mixture is worked into a smooth dough, which forms the basis for the delicious filling. The filling consists of an aromatic mixture of ground walnuts, sugar, cinnamon, cardamom, vanilla sugar and butter, rounded off with a spoonful of flour for the right consistency.
Fuman Koloocheh is not only known for its delicious taste, but also for its unique appearance, which carries a deeper meaning. The characteristic shape consists of a spiral in the middle, symbolizing the sun – a central element in many Persian traditions. Surrounding the spiral are 12 small circles representing the 12 months of the year. This artistic design makes Fuman Koloocheh a true symbol of Persian culture and aesthetics.
See here how Laura and Charly recreated the pattern for the Chef of Persia Challenge.
For the topping, the cookies are coated with saffron and egg, if desired, and then sprinkled with sesame seeds to give them an appealing color and additional flavor.
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