Just in time for Easter, John and Pat Nashmy of northern NJ were kind enough to share their special chorag recipe which they have adapted from the original found in “The Assyrian Cookbook”. You might recall a previous post where the Nashmys shared their adapted gouvedge recipe and photos. Pat, a very talented cook, likes to “jazz-up” recipes to suit her family’s taste preferences. In addition to their recipe, the Nashmys included a series of photos of their chorag preparation. So, sit back, relax, and enjoy the slide show. (Recipe follows)
Thanks again, John and Pat - and- Happy Easter!
Soft Sweet Chorag
Pat and John Nashmy’s recipe, adapted from “The Assyrian Cookbook”
Yield: around 150 -175 pieces, depending on how thinly the dough is rolled and the size you shape
5 lbs. flour
1 tsp. salt
1 cup sugar
1 tsp. ground mahlab
4 ½ tsp. Black Russian Caraway seeds
1 1/2 tsp. ground cinnamon
6 eggs, room temperature, slightly beaten
1 ½ lb. margarine, melted
2 cups warm milk
2 pkgs. Dry yeast
½ cup warm water
For Chorag Tops:
Sugar for sprinkling on top
1. Combine all dry ingredients and mix well.
2. Dissolve yeast in warm water; allow to activate in a warm place.
3. Add yeast mixture, eggs, warm milk, and melted margarine to dry ingredients. Mix well. Knead dough and shape into a ball.
4. Place dough in a clean bowl; cover bowl with waxed paper or plastic wrap, then a large towel. Put in a warm place to rise, about 3 hours, or until doubled in bulk.
5. Pinch off some dough, roll it into a rope shape about a 1/2" X 6" long and then braid, or make circles using a 4" length.
6. Spray regular baking sheets (not the non-stick type) with a vegetable spray – such as PAM. Place chorags on the sheet and let rise for 15 to 20 minutes. This makes for a softer chorag.
7. Brush chorag tops with egg wash, then sprinkle with a little bit of sugar.
8. Bake in a preheated 350°F oven until golden brown, about 25 minutes.