CHOEREG (ARMENIAN EASTER BREAD)
Ok...so my mother would just kill me if she knew I made our family recipe for Choereg public. But my policy is 'why keep a good thing to myself'. Choereg is a traditional, slightly sweet bread, especially made for Easter. It is delicious for breakfast with a nice cup of coffee. It takes some level of skill, but anyone used to handling yeast should not have a problem. You can find Mahleb at Middle Eastern grocery stores, especially around Easter. It will be with the spices. Please do not omit it, as this is what gives it its distinctive flavour and aroma.
Provided by Ani
Categories Bread Yeast Bread Recipes
Time 6h25m
Yield 30
Number Of Ingredients 14
Steps:
- In a saucepan over medium heat, combine the milk, butter and margarine. Heat until butter and margarine are melted, but do not let it boil. Stir in 1 cup of sugar until dissolved, then set aside to cool to lukewarm.
- Meanwhile, in a small bowl, dissolve 2 teaspoons of sugar in warm water. Sprinkle the yeast over the surface, and let stand until frothy, about 10 minutes.
- Crack the eggs into a large bowl, and stir a little to break up the yolks. Slowly pour in the heated milk mixture while whisking constantly, so as to temper the eggs and not cook them. Add the yeast mixture, and stir just until blended.
- In a large bowl, combine the flour, baking powder, mahleb, and salt. Make a well in the center, and pour in the wet mixture. Stir until it forms a sticky dough. Pour onto a floured surface, and knead in additional flour as needed to make a more substantial dough. Knead for about 10 minutes. Place in an oiled bowl, and set in a warm place to rise for about 2 hours, or until doubled in size.
- When the dough has doubled, punch down again, and let rise until doubled. It will only take about half as long this time.
- Separate the dough into 5 even portions, then separate each of those into thirds. Roll each of those into ropes about 12 inches long. Braid sets of three ropes together, pinching the ends to seal, and tucking them under for a better presentation. Place the loaves onto baking sheets lined with parchment paper. Loaves should be spaced 4 inches apart. Set in a warm place to rise until your finger leaves an impression behind when you poke the loaf gently.
- Preheat the oven to 350 degrees F (175 degrees C). Brush the loaves with beaten egg, and sprinkle with sesame seeds.
- Bake for 25 minutes in the preheated oven, or until nicely golden brown all over.
Nutrition Facts : Calories 248 calories, Carbohydrate 26.8 g, Cholesterol 54.3 mg, Fat 13.8 g, Fiber 0.8 g, Protein 4.5 g, SaturatedFat 5.5 g, Sodium 229.6 mg, Sugar 7.5 g
ARMENIAN BREAD
Make and share this Armenian Bread recipe from Food.com.
Provided by Alia55
Categories Yeast Breads
Time 2h35m
Yield 3 loafs
Number Of Ingredients 14
Steps:
- Scald the milk and stir in the butter and lard.
- Allow to cool to about 100°F, then crumble in the yeast and add the sugar and a few spoonfuls of warm water and leave in a warm place till frothy.
- Mix together the flour, sesame seeds, sunflower kernels and salt.
- Stir the yeast and milk mixture into the flour together with 2¾ cups of lukewarm water.
- Beat well and knead till smooth and silky.
- Leave to rise for about 45 minutes.
- Knead again and form into 3 large flat loaves.
- Lay the loaves on greased baking sheets and leave to rise again for 30 minutes.
- Mix together the eggs, cheese, cumin, walnuts, and pepper and spread this thick paste over the loaves.
- Bake at 425° for 15 minutes, then reduce heat to 350° and bake for 30 minutes more or till the loaves are firm and golden and sound hollow when tapped.
- Cool on wire rack.
Nutrition Facts : Calories 2353.5, Fat 50.2, SaturatedFat 21.9, Cholesterol 224.4, Sodium 1660.4, Carbohydrate 396.8, Fiber 16.2, Sugar 3.5, Protein 70.9
ARMENIAN-STYLE POTATO SALAD
Potato salad is the first food I remember eating, so I really do have a deep emotional attachment, but every so often, I crave something completely different-and this Armenian-style potato salad is completely different. And completely delicious. And, unlike American-style, completely safe left on a sunny picnic table for hours. Serve drizzled with more olive oil and garnished with more fresh mint.
Provided by Chef John
Categories No Mayo Potato Salad
Time 3h30m
Yield 8
Number Of Ingredients 14
Steps:
- Transfer sliced potatoes into a large pot with enough cold water to cover the potatoes by a couple of inches. Stir in 1 rounded tablespoon kosher salt and 2 ½ teaspoons dried mint. Bring to a boil over high heat. Reduce heat to medium and let cook until tender, about 15 minutes, checking every 5 to 6 minutes for doneness. Drain well.
- Transfer cooked potatoes to a large mixing bowl and let cool slightly.
- While potatoes cool, heat ¼ cup olive oil in a skillet over medium-high heat. Add red onion, red bell pepper, garlic, and a pinch of salt; cook and stir for just 1 minute. Turn off the heat and stir in remaining dried mint.
- Drizzle freshly squeezed lemon juice into potatoes and toss gently with a spatula. Add green onions, red onion mixture, remaining olive oil, fresh mint, fresh parsley, salt to taste, black pepper, chili flakes, and cayenne. Mix with a spatula until combined.
- Cover with plastic wrap and refrigerate until chilled and flavors have melded, 3 to 4 hours.
- Unwrap; stir, taste, and adjust seasonings as needed to personal tastes. The salad almost always needs more salt stirred in once it's tasted after being chilled. Serve.
Nutrition Facts : Calories 271.7 calories, Carbohydrate 34.9 g, Fat 13.8 g, Fiber 3.6 g, Protein 4.2 g, SaturatedFat 1.9 g, Sodium 734.2 mg
MAMA'S KATAH - ARMENIAN BREAD
This is a very buttery, tasty, soft bread, great with cheese or jam. Good for breakfast. House smells heavenly while baking! Look for Nigella seeds (black caraway seeds) at Middle Eastern grocery stores or if you are lucky enough to have a health food store in your area that sells herbs and spices by the ounce. If not, you can find spices on line. Don't leave them out because they are crucial to flavor of bread.
Provided by manushag
Categories Yeast Breads
Time 6h30m
Yield 6 loaves, 48 serving(s)
Number Of Ingredients 16
Steps:
- Heat milk and water to 105-110 degrees.
- Add yeast, with sugar, yogurt or sour cream, in Bowl of Kitchen Aide.
- Mix in butter, Crisco, (I use butter-flavored) and oil.
- Add eggs, salt and two cups flour and mix in KitchenAid mixer with dough hook.
- Add black seeds.
- Add flour one cup at a time until incorporated and dough comes together on hook. Dough should be soft and slightly sticky. Knead in mixer for 10 minutes, until dough is shiny and smooth.
- Remove dough from bowl.
- Place 1 tbl. of oil in bowl and swirl ball of dough and turn dough so that all sides of dough are oiled well.
- Cover bowl with plastic wrap and a towel and place in warm draft free location for first rising. Warm (not hot) oven is a good place to raise dough.
- Raise until double in bulk, about 2 hours.
- Punch down and divide into 6 balls. Cover with plastic and a towel. Rise again until double.
- Roll out ball of dough on floured surface until as thin as you can make it. about 24 by 12 inches.
- Spread dough with soft butter.
- With long side facing you, roll dough jelly roll style, as you would for cinnamon buns. Place two hands in center of rope and roll back and forth, bringing hands to the ends as you roll. Stretch out gently making a long rope, about 32-36 inches, and coil into a round loaf, with seam side on the inside. Tuck end under.
- Place on sheet pans lined with parchment paper.
- Roll all balls in the same manner.
- Place on parchment lined sheet pans, with a few inches between. They shouldn't touch after rising, if possible. Three loaves per pan.
- Brush loaves with beaten egg and sprinkle with sesame seeds.
- Allow loaves to rise until double in size, about 1 hour.
- Bake at 350 degrees in a pre heated oven, for approximately 30 minutes, until golden brown. Rotate pans, halfway through baking.
Nutrition Facts : Calories 148.4, Fat 7.4, SaturatedFat 3, Cholesterol 27.9, Sodium 181.8, Carbohydrate 17.3, Fiber 0.6, Sugar 1.2, Protein 3.1
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