A reader from Massachusetts asked if I knew anything about “koolunja.” He said it is a type of chorag made by Armenians from Kharpert that’s drier, denser and more triangular than the usual braided chorag.
After doing a bit of research, my husband turned up the similar-sounding “kalonji,”which are black seeds. Since black seeds are often an ingredient in chorag recipes, we came to the conclusion that “koolunja” simply refers to these seeds.
If any readers of The Armenian Kitchen.com are familiar with “koolunja,” please write a comment at the end of this blog, sharing any additional information, or e-mail robyn@thearmeniankitchen.com, and I will relay your message to all.
Thanks for your help!
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