Nazook or Choreg (Armenian Sweet Pastry)

"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."
 
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Ready In:
2hrs 25mins
Ingredients:
12
Serves:
16
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ingredients

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directions

  • 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.

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Reviews

  1. This is Choreg like my Grandma and Great Aunties made! This is a very good recipe.....don't pass this one up!!
     
  2. This is not Nazook but Gatah or Ketah. Nazook has a filling the other does not.
     
  3. Looks good.
     
  4. 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:)
     
  5. Choreg and Nazook are NOT the same thing and they don't taste at all the same. This recipe is NOT Nazook.
     
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RECIPE SUBMITTED BY

I'm finally posting recipes after years of using this site. I want to be able to access treasured recipes without lugging a ton of books south with me when I move to Lake Chapala in Mexico. Recently retired after 35 years teaching Algebra to 8th graders. I learned to cook at my mother's knee (and Julia Child expanded my vision). She was a 1st generation Swedish-American. Christmas was when we immersed outselves in the Swedish culture and food. Many of the recipes I have recently posted are from her hand-written notes and recipes. My one real regret is that she would never write down the "juice" she used to make pickled herring. Favorite cookbook? I have over 100 or so. I love reading recipes. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket">
 
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