ARMENIAN EASTER BREAD | CHOREG
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- Опубликовано: 15 июл 2024
- Choreg is a classic Easter recipe, but don’t let that stop you from enjoying it year round!
A yeasted enriched bread like brioche, what makes choreg unique are the spices that flavor it.
Find us on Instagram: @achki.chop
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Mahlab: amzn.to/3iGOAjF
Nigella Seed: amzn.to/3M7mXA1
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Ingredients:
- ¼ cup warm water (105 to 115℉)
- 2 ⅓ oz packet active dry yeast
- 1 tsp plus 1½ cups granulated sugar
- 2 cups warm whole milk (105 to 115℉)
- 4 oz (1 stick) unsalted butter, melted and cooled
- ½ cup solid vegetable shortening, melted and cooled
- 4 large eggs, at room temperature
- 9 cups (about) all-purpose flour
- 1 tbsp. nigella seeds
- 1 tsp. ground anise
- 1 tsp. mahlab
- 1tsp. salt
- 1 egg + 1 egg yolk for egg wash
- 2 tbsp. sesame seeds for topping
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Stock Media provided by anim8media / Pond5
Stock Media provided by Sound_background / Pond5
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I love, "Always make a cross. Bless it, because it IS blessed."
I love the name of your RUclips 🥰
Zadigi chorek 🇦🇲❤️
Live it love it love it I am half Armenian thanks for this recipe
Thank you for the recipe, it's very easy to follow. I made it today and it came out very fluffy and tasty.
Thank you for sharing the recipe! Ive wanted to replicate my grandmother’s same choregs. Ive already failed too many times
Շնորհակալություն
Choreged sereem Zovak!!!
Zovak, Jan,
Love this. I just made choreg yesterday, yum.
How did I not know about your channel? Wonderful. Amalik
Thank you for sharing I’m gonna try Nigel’s seeds antihistamine ❤
Very nice
❤🙏
Thanks for sharing, I love your recipes.
great video: easy, down to earth, practical and baking friendly presentation.
Breaking bread is Glorious. Thank you. I'll do it. Menag Perov
Thanks for sharing
Loved it! Can you guys show us how to make the creamy Kunefe? I only see Armenians making it on You Tube with walnuts but I know that they sell them at my local Armenian Pastry shops here in California.
Very nice and great presentation. Will choreg be available at the bistros for Easter or within the next few day?
Could you please make lavish and Armenian cracker bread❤
The small amount of butter used to mix with 8 cups of flour is puzzling although the end product looked great. I use a lot more.
You use more love 🥰
Where do I get those spices from in Canada?
Try your local Middle Easter or Mediterranean market, if not there are Amazon links in the description!
@@achkichop Thanks
Adonis may have it.
I have a quick question if you can please answer it I’d appreciate it, I’ve never bought mahlab before and am not sure if it’s fresh or gone rancid because I have nothing to compare it with smell wise. I read that it’s supposed to smell like ground almonds and cherries, but it smells nothing like that, it smells like very mild wood shavings, that’s the closest I can get to explain to you how it smells. The expiration date is not until six months from now, so I don’t know and I don’t want to ruin the recipe by putting in a spice that’s gone bad. Can you help me out here please? Thank you!
It’s such a unique scent and difficult to describe, it lasts quite a long time so you should be fine. But use your own best judgement.
@@achkichop Thank you so much for answering my question!
If you buy more than you need, keep refrigerated between use.
I don't buy it already ground. I don't trust that it's pure. I have done that once in the past and it smelled very faint. I buy unground and keep it in the freezer. When l am ready to use it, l grind it in a spice grinder. I mix some flour to be able to grind fine. Then l pass it through a sieve so as to avoid large unground pieces.