Prep 25 mins
Cook 2 hrs
Over coffee with my Armenian/Chaldean/Lebanese/Iraqi/ "brothers" this is perfect. Rich and not overly sweet. Note: Mahleb is a spice made from ground cherry pits. Sev gundeegs are tiny black seeds that have a faint anise flavor. Both are available in grocery stores that sell Middle Eastern or Greek foods. T.J.
- In a large bowl, stir together the flour, salt and mahleb.
- In a medium saucepan, heat milk until hot. Add butter,
- shortening and sugar, and stir until sugar is dissolved.
- Remove from heat and set aside.
- Dissolve yeast in 1/2 cup warm water. Add a bit of
- sugar to activate the yeast. The mixture should become foamy.
- Make a well in the center of the flour. Add the eggs and the
- milk mixture to the flour.
- Pour in the activated yeast. Stir to blend well.
- Turn out dough on a lightly floured surface and knead until
- the dough is smooth and elastic. The dough should be slightly
- sticky, not dry.
- Place the dough in a large greased bowl. Pat top of dough with
- a bit of oil to prevent sticking to aluminum foil. Cover the
- bowl with foil and then a dish towel. Let rise in a warm place
- for 2 hours.
- Break off a small amount of dough and shape into pretzels or braids.
- Put rolls on a baking sheet and allow to rise for 30 minutes. Brush
- with egg wash and sprinkle with sesame seeds and/or nigella (black
- seeds, see note).
- Bake in a 350-degree oven for 20 minutes or until golden brown.
This is Choreg like my Grandma and Great Aunties made! This is a very good recipe.....don't pass this one up!!
This is not Nazook but Gatah or Ketah. Nazook has a filling the other does not.
Turned out great, but needed more sugar for a sweeter bread like my Yaya made. My husband and kid loved it. Would love a tutorial on the shapes though:)