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Nazook or Choreg (Armenian Sweet Pastry)

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“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.”
2hrs 25mins

Ingredients Nutrition


  1. In a large bowl, stir together the flour, salt and mahleb.
  2. In a medium saucepan, heat milk until hot. Add butter,
  3. shortening and sugar, and stir until sugar is dissolved.
  4. Remove from heat and set aside.
  5. Dissolve yeast in 1/2 cup warm water. Add a bit of
  6. sugar to activate the yeast. The mixture should become foamy.
  7. Make a well in the center of the flour. Add the eggs and the
  8. milk mixture to the flour.
  9. Pour in the activated yeast. Stir to blend well.
  10. Turn out dough on a lightly floured surface and knead until
  11. the dough is smooth and elastic. The dough should be slightly
  12. sticky, not dry.
  13. Place the dough in a large greased bowl. Pat top of dough with
  14. a bit of oil to prevent sticking to aluminum foil. Cover the
  15. bowl with foil and then a dish towel. Let rise in a warm place
  16. for 2 hours.
  17. Break off a small amount of dough and shape into pretzels or braids.
  18. Put rolls on a baking sheet and allow to rise for 30 minutes. Brush
  19. with egg wash and sprinkle with sesame seeds and/or nigella (black
  20. seeds, see note).
  21. Bake in a 350-degree oven for 20 minutes or until golden brown.

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