Since our daughter Mandy and son-in-law Ron live in upstate NY, Doug and I are always thrilled whenever they visit us in South Carolina. The most recent visit was a bit different – Mandy came here, but Ron – and Doug – were in Indiana spending time with Ron’s family.
Prior to her arrival, Mandy announced that she was following a gluten-free diet.
Gluten-free?? How was I supposed to bake her favorites – choreg, lahmajoun, chocolate chip cookies?
It’s a good thing she gave me advanced warning! The cookies were easy to convert, and there’s a simple solution for the lahmajoun by using gluten-free tortillas as the base – I know, it’s just not the same, BUT transforming the choreg was going to be a totally different story!
It took some time, but I put together a gluten-free choreg recipe and prayed it would not disappoint.
The following is a version of my traditional choreg (chorag) recipe, using gluten-free flour. I’m happy to report the recipe was Mandy-approved!
PS: Don’t forget the Armenian string cheese and Armenian coffee!
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