Categories: Breads & BoregsEaster

Pat and John Nashmy’s Easter Chorag

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. 

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

Dough Ingredients:
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:


Egg wash
Sugar for sprinkling on top


Directions:


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.

View Comments

  • I know this is an old post, but I am making chorag for my elderly father-in-law, who is Assyrian. I am using recipe #1 from the original Assyrian Cookbook and was looking for pointers. Thank you for this post.

    • Hi Sheila, How nice it is of you to make your father-in-law the chorag recipe! What, specifically, do you want to know about it? One thing I will point out is that the bowl the dough is in should be covered with plastic wrap and then a towel as it rises for 3 hours. Let me know if I could be of more help. Robyn

Recent Posts

Easter Menu Planning? Look no further!

  I don’t know about you, but in our family, we’re all about tradition when…

7 months ago

St. Sarkis Day and 3 celebratory recipes

It’s that time of year again! St. Sarkis Day, the moveable feast day on the…

9 months ago

A Traditional Recipe for Armenian Christmas Eve – Nevik

Way back in 2010 Ara Kassabian shared his family’s recipe for Nevik with The Armenian…

9 months ago

Thanksgiving Recipes Revisited

With Thanksgiving Day just hours away, I thought I’d share a few of our favorite,…

11 months ago

George Mardikian’s Chicken Tchakhokhbelli recipe, dish favored by Georgian princes.

My family and I had the distinct honor of meeting George Mardikian at his restaurant,…

1 year ago

Antonio Tahhan and his recipe for Kbeibat, Middle Eastern dumplings

My first encounter with Antonio (Tony) Tahhan, the Syrian-American food writer, researcher, and storyteller, spans…

1 year ago

This website uses cookies. find out more.