Greetings,
Friends!
Friends!
It’s been a
while since we’ve had a reader request, but one came in during my convalescence,
and I’m hoping you could help.
while since we’ve had a reader request, but one came in during my convalescence,
and I’m hoping you could help.
Here’s the
request from Steph:
request from Steph:
“My mother and
grandmother would make I believe it was a choreg with a cheese topping – it
almost looked and tasted like what you would use for Bedek. (Perhaps Steph
means boreg?) Is that so? Can you help me out I’d like to try to make it but I
am not sure what I would use. I believe that the dough is the choreg base and
then that was placed in a shallow pan and made into a valley for the cheese
filling to be put in the valley and then cooked. I have no idea what they call
that either.”
grandmother would make I believe it was a choreg with a cheese topping – it
almost looked and tasted like what you would use for Bedek. (Perhaps Steph
means boreg?) Is that so? Can you help me out I’d like to try to make it but I
am not sure what I would use. I believe that the dough is the choreg base and
then that was placed in a shallow pan and made into a valley for the cheese
filling to be put in the valley and then cooked. I have no idea what they call
that either.”
My research didn’t
turn up anything that matched her description, but I did suggest my grandmother’s
recipe for Banerov Hatz which could be altered.
turn up anything that matched her description, but I did suggest my grandmother’s
recipe for Banerov Hatz which could be altered.
Please send any
suggestions to robyn@thearmeniankitchen.com.
suggestions to robyn@thearmeniankitchen.com.
Many thanks!
(Visited 128 times, 1 visits today)
