I bumped into an old friend, Joe Zeytoonian, teacher and musician, at the Armenian Genocide program last week in Boca Raton.
We began to reminisce about our dear, departed family members. Joe was saying how much he misses his mother - Rose, a gentle woman who was dedicated to her family and church - and her delicious chorag.
Joe said he and his wife tried to make a video of Rose preparing her chorag recipe in her later years, but there was some technical difficulty with the video camera, and it didn’t turn out. They were extremely disappointed.
Excitedly, I told Joe that Rose had given me her chorag recipe about 25 years ago, but that I’ve never made it. So, Joe, here’s your mother’s recipe! Give it a try - for Rose.
Rose Zeytoonian’s Chorag
3 pkg. dry yeast
7 cups flour
2 sticks butter
¾ cup sugar
1 cup milk
1. Dissolve yeast in warm water (about ¼ - ½ cup). Put one tsp. sugar in
2. Melt butter, milk and sugar. Bring to a boil, then cool. The milk mixture should be a little warm.
3. Beat eggs slightly.
4. Mix the flour with the dissolved yeast, milk mixture, and eggs until a dough is formed.
5. Cover, and let rise 3 hours.
6. Shape. Let rise again in tray - 1 hour.
7. Brush tops with egg. Sprinkle with sesame seeds.
8. Bake in a preheated 350°F oven until golden brown.
For a reminder on how to give chorag that special twist, check out our How To Braid Chorag video!