Recipe for Cheoreg
Middle Eastern Sweet Roll for Breakfast or Dessert
These delectable, braided sweet rolls are “must haves” on any Middle Eastern table, as every culture in the Middle East seems to have a recipe for them – and they rank as probably the premier breakfast food in just about any family. The rolls are not overly sweet but, when warm, have a soft aroma and taste reminiscent of cherry and sesame seed.
Cheoreg is not difficult to make but, like many Middle Eastern dishes, it can be time consuming, so reserve it for a weekend project or an open evening. The ingredients are simple, although the two that actually gives cheoreg its unique flavor (Mahleb and “Black Seed” or Black Sesame Seeds) usually need to be purchased either online or from a Middle Eastern grocer. Fortunately, both Mahleb and Black Seed store well in the freezer for many months – as does the finished cheoreg. This is an old Armenian family recipe.
Cheoreg Recipe:
Ingredients:
- 1 cup lukewarm milk
- ½ cup water
- 1 ½ cups melted butter (should be real butter – not margarine – for flavor and texture)
- 3 eggs
- 1 packet of dry yeast
- 1 teaspoon of mahleb
- ¼ cup black seed (black sesame seeds)
- 1 teaspoon of salt
- 3 Tablespoons of sugar
- 6 cups of flour
- 1 more egg (beaten) for brushing tops of rolls
- About ¼ cup of regular sesame seeds for sprinkling on top
Procedure:
- Heat the ½ cup of water just to the boiling point, add the teaspoon of mahleb and steep until the water cools down to a tepid, lukewarm temperature, suitable for activating the yeast.
- When water has cooled sufficiently, strain the water off the mahleb that has, by now, settled in the bottom of the cup/pot (either by pouring the water through a coffee filter or simply by gently pouring off the water, leaving the mahleb “sludge” in the bottom).
- NOTE: This is done because some people have been known to get indigestion from ingesting the actual mahleb – which is the finely ground pits of a cherry species native to Armenia. Steeping the mahleb allows the fruity flavor to be used in the cheoreg, without any unpleasant after effects. Many cheoreg recipes, however, call for just adding the mahleb to the dough. If you do not want to take this extra step, try it the other way and see if your system notices.
- Dissolve the packet of yeast in the (now) lukewarm water and let “work” for at least ½ hour. The yeast should be bubbly.
- Add the lukewarm milk, melted butter, 3 eggs (beaten), yeast salt, sugar and black seed. Stir well.
- Add the flour, a little at a time, to incorporate well and knead to make a soft dough.
- Cover bowl and let stand in a warm place until the dough has about doubled in size.
- Take small pieces of dough, roll strips that are about 6 inches long and the diameter of a finger and shape, as follows:
Shaping the rolls
Traditionally, cheoreg comes in three basic shapes: simple circles, twisted sticks, and braided sticks. To make the circles, simply take the strip of dough and pinch the ends together to form a circle. To make a twisted stick, take a double long dough roll, fold it in half gently and then twist the two arms. Pinch in closed at the bottom. To make a braid, take one double long roll and one regular sized roll. Gently bend the roll in half and at the half point, pinch the third “arm” into place. Braid the three arms that have now been formed and pinch closed at the end.
- Place the formed rolls onto a cookie sheet, with parchment paper or vegetable spray to keep the rolls from sticking.
- Brush the tops lightly with the beaten egg and sprinkle with sesame seeds.
- Let the rolls stand (covered) for around two hours to rise again.
- Bake in a 350-degree oven until LIGHT brown.
After cooling, the cheoreg make be frozen in freezer bags for several months – if they actually last that long!
To learn more about Armenian Cuisine, please see: Yogurt Soup, The Essential Armenian Kitchen, Shish Kebab, Rice Pilaf
