Armenian Choereg (Breadsticks)

"Not exactly the crispy texture of a bread stick, a little more tender. Go to your local Middle Eastern Grocery or health food store for the black seeds (Black Nigella). This is a crucial ingredient for the nutty taste. These are great with coffee or tea for breakfast or a snack. Makes alot and they last forever stored in a large plastic container. Armenians like to cook in groups, so it helps to have a partner with this one!"
 
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photo by manushag photo by manushag
photo by manushag
Ready In:
2hrs 30mins
Ingredients:
12
Yields:
60 breadsticks
Serves:
60
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ingredients

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directions

  • Dissolve yeast in warm water.
  • Heat milk and turn off heat. Add butter and Crisco to melt and cool milk.
  • If you have a large Kitchen Aid Mixer, add all ingredients except beaten egg and sesame seeds. If not, you will need to mix all in a large bowl and knead by hand.
  • Add enough flour to make a soft slightly sticky dough.
  • Knead 10 minutes in mixer or with oiled hands.
  • Allow to rise until double in bulk. Around 2 hours.
  • Oil hands and punch down. Pull off a hunk of dough and roll out with your hands to a long rope.
  • Slice on the diagonal in 5 inch pieces. Make sticks or circles or braid three pieces together, if desired.
  • Place on a cookie sheet an inch apart.
  • Brush with beaten egg and sprinkle with sesame seeds.
  • Bake at 350 degrees for 30 minutes until light brown.

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Reviews

  1. Baby Bam
    Choereg.... Hamov! Manushag, you are my hero! My grandmother and aunts would always make this, and I would always devour it... It's especially good with Fishne, an Armenian cherry drink. The tastes compliment eachother perfectly! I will be making this soon!
     
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