Shake tantig thank you so much I was looking for a good Choreg recipe and yours was perfect I made it last weekend and they were just yummyyyyyyyyyy shad hamover thx again. God Bless you
thank you for the video, you may not even realize how it is nice to watch how a beautiful Armenian lady is cooking. Tikin Shake reminded me of my grandmother, the way she mixed the liquid ingredients with hand and made a cross for blessing the Choreg. RIP grandma, I miss you so much.
Im Armenian and my grandma has been sick and she hasnt been cooking for years, as a young women ive been trying to find recipes like my grandmas! I love theses videos deegeen shakeh!!! Thank you for sharing these valuable recipes!!!
This is exactly what I needed to see. I am 27 and have been trying to trace my cultural heritage for quite some time now! Thank you for sharing your personal home video with the world so we can learn from this beautiful lady too! Shnorakalutzun!
Shake Thank you for sharing your beautiful recipe. I'm Cuban married to a wonderful Armenian guy. I made every year your recipe around Eater👌🏼(Choreg) we all love it and my boys too. Thanks. You are very sweet lady can't wait to learn more stuff from you!!!
I typed out what she instructed. Thought others might like this: Choreg - Armenian Easter Bread Ingredients 2 sticks of margarine or butter, melted 5 eggs (room temperature) 1 cup sugar 2 pkg dry yeast Salt 1 can evaporated milk 6-7 cups flour ½ tsp Ground Mahleb Egg for egg wash Sesame seeds (for topping) Directions 1.Mix yeast with about ¼ c of lukewarm water in a glass measuring cup, let rest for 5 min until yeast melts. 2.Crack the eggs into a large bowl. Add salt (about a tsp), sugar, evaporated milk, and mahleb. Mix with hand until you feel the sugar has melted. 3.Add 6 cups of flour. Mix with hand. Then add butter and yeast. Knead in the bowl with your hands. If after kneading, it is still very sticky, add more flour. 4.Form into a ball in the bowl. With your hands, brush some oil over dough so it does not dry out while it is rising. Make a mark of the cross in the top of the dough. 5.Cover dough with plastic wrap, cloth, and blanket. Allow dough to rise over night. 6.Dust surface with flour. Take a piece of dough. Roll it into long worm and shape it into a knot. Or make any shape you like. 7.Place onto pan with aluminum foil. And leave room between shapes. Let these shapes rise in the oven for 2-3 hours until they poof. 8.After rising, brush with egg wash. Sprinkle with sesame seeds. 9.Preheat to 350 C. 10.Bake for 20-25 minutes.
Hi Shake: I am married to an Armenian woman. Her family makes something they call "Kool-en-jah". It's a bread that looks just like your Choreg and has similar ingredients. Have you ever heard of this word or have any idea what it's origin might be?
Sorry the texture of choreg is not supposed to be flaky or she calls it “poofy”. Choreg is supposed to be dense and full of flavor. This recipe following her step by step was totally different than what I ate growing up. I guess people can make it difficult but this is not your authentic choreg.
Shake tantig thank you so much I was looking for a good Choreg recipe and yours was perfect I made it last weekend and they were just yummyyyyyyyyyy shad hamover thx again. God Bless you
God Bless you Digin Shake
Thank you for sharing your treasures with us.
So wonderful to watch! She reminds me of my grandmother. We are making choreg tonight!
thank you for the video, you may not even realize how it is nice to watch how a beautiful Armenian lady is cooking.
Tikin Shake reminded me of my grandmother, the way she mixed the liquid ingredients with hand and made a cross for blessing the Choreg. RIP grandma, I miss you so much.
Shake, you are wonderful. Shat shenoragalem!
Such a labor of love
How wonderful to have this technique preserved for future generations! :)
Thank you so much! Wonderful video and lovely family! Keeping Armenian culture alive :)
Wow, they came out beautifully!
Im Armenian and my grandma has been sick and she hasnt been cooking for years, as a young women ive been trying to find recipes like my grandmas! I love theses videos deegeen shakeh!!! Thank you for sharing these valuable recipes!!!
This is exactly what I needed to see. I am 27 and have been trying to trace my cultural heritage for quite some time now! Thank you for sharing your personal home video with the world so we can learn from this beautiful lady too! Shnorakalutzun!
Dear Shake, your demonstration was very nice, loved the way you even made the cross in the dough. Thank You for sharing your recipe.
love ur videos.and love the way how she speaks.great job.
Hello Mrs. Balekjian. My name is Elizabeth Tokhmanian, I made the choreg, they turned out amazing. Thank you for sharing the recipe.
Bless you and your family, thank you for sharing and I wish you all the best.
Great video , by your experience you made it ,and awesome. I love it
Շատ համով կէրէվէր մէրսի լաւ րիսիբի է
Shake Thank you for sharing your beautiful recipe. I'm Cuban married to a wonderful Armenian guy. I made every year your recipe around Eater👌🏼(Choreg) we all love it and my boys too. Thanks. You are very sweet lady can't wait to learn more stuff from you!!!
i am armenian and i am really proud of her.great great great
Very yummy sweet egg bread pastry made by a sweet Grandma !!!
thank you :-) GOD bless
I typed out what she instructed. Thought others might like this:
Choreg - Armenian Easter Bread
Ingredients
2 sticks of margarine or butter, melted
5 eggs (room temperature)
1 cup sugar
2 pkg dry yeast
Salt
1 can evaporated milk
6-7 cups flour
½ tsp Ground Mahleb
Egg for egg wash
Sesame seeds (for topping)
Directions
1.Mix yeast with about ¼ c of lukewarm water in a glass measuring cup, let rest for 5 min until yeast melts.
2.Crack the eggs into a large bowl. Add salt (about a tsp), sugar, evaporated milk, and mahleb. Mix with hand until you feel the sugar has melted.
3.Add 6 cups of flour. Mix with hand. Then add butter and yeast. Knead in the bowl with your hands. If after kneading, it is still very sticky, add more flour.
4.Form into a ball in the bowl. With your hands, brush some oil over dough so it does not dry out while it is rising. Make a mark of the cross in the top of the dough.
5.Cover dough with plastic wrap, cloth, and blanket. Allow dough to rise over night.
6.Dust surface with flour. Take a piece of dough. Roll it into long worm and shape it into a knot. Or make any shape you like.
7.Place onto pan with aluminum foil. And leave room between shapes. Let these shapes rise in the oven for 2-3 hours until they poof.
8.After rising, brush with egg wash. Sprinkle with sesame seeds.
9.Preheat to 350 C.
10.Bake for 20-25 minutes.
Thankyou for this recipe :)
Awesome!!! A kiss for mom😘
Shake has amazing and easy recipes.I already made her Manthe.
Please can you show us more recipes from Shake!
love choereg!!!!!!!!!!!!!!!!!
I've always wanted to try it....but nobody in my family knws how to make it...until now! :D
Albert is adorable.
Hi Shake: I am married to an Armenian woman. Her family makes something they call "Kool-en-jah". It's a bread that looks just like your Choreg and has similar ingredients. Have you ever heard of this word or have any idea what it's origin might be?
Randy Higginbotham koolenjah is Iraqi bread or cheoreg . I am not from Iraq, recently I tasted it at friends house. Sorry I don’t know the recipe.
Tserkerut Talar Anushig Digin Shake
Sorry the texture of choreg is not supposed to be flaky or she calls it “poofy”. Choreg is supposed to be dense and full of flavor. This recipe following her step by step was totally different than what I ate growing up. I guess people can make it difficult but this is not your authentic choreg.