Posts Tagged ‘hadjin’

Sweet Hadjin Choreg

February 5, 2010

This is my great-grandmother Mary’s recipe for sweet choreg. They are also called gata. This kind has a sweet filling called koritz. There are also regular choreg and gata without the filling, but I prefer these. We eat them for breakfast or a midnight snack. Actually, they are so yummy we eat them all the time!

Koritz (filling):

1 lb. butter

3 cups flour

4 tsp. cinnamon

1 cup finely ground walnuts

1 cup sugar

For the dough:

1/2 lb. melted room temperature butter

1/2 cup crisco

1/2 cup warm water

2 packets yeast

2 1/2 lbs. flour

2 tsp. salt

1 cup + 1 Tbsp. sugar

12 oz. can evaporated milk

2 beaten eggs

First, make the koritz:

Melt the butter on the stove over medium-low heat. Add the flour and stir with a wooden spoon. Keep stirring and stirring until it is well blended and looks almost like dough. Turn off the heat and add cinnamon, walnuts and sugar and stir stir stir until the sugar is totally dissolved and everything is blended very well. Set aside to cool.

Now you can make the dough:

First, melt the butter. Set aside to cool to room temperature.

Mix the flour, sugar and salt together well. Cut the crisco into the flour with a pastry cutter or just by using your fingers.

Dissolve 1 Tbsp. sugar in 1/2 cup of warm water. Add the 2 packets of yeast to this and set aside to proof for 10 minutes.

Beat the 2 eggs. Add the eggs, melted butter, yeast mixture and evaporated milk to the flour mixture. Mix with your hands (it will be messy) until it comes together as a dough. Knead just until it is completely blended. You can do all this right in the bowl. Cover with plastic wrap and let rise for at least 2 hours.

Now it’s time to roll them out! Divide the dough into 5 equal sized portions. Divide the koritz into 5 portions. Take 1 portion of dough and roll out into a square about 1/4″ thick. Spread 1 portion of the koritz all over it, pressing it into the dough with your hands lightly. Roll up into a tube like a jelly roll. Pinch and seal the edges with your fingers. Now gently flatten it out with a rolling pin, being careful not to let the kortiz ooze out. Cut on the diagonal into several rectangular pieces. Pierce each choreg with a fork in a couple places. Brush with beaten egg. Place on a greased cookie sheet and bake at 350F for 20-25 minutes until golden brown. Repeat with each portion until you are done. Eat them hot out of the oven! Once they’ve cooled, you can microwave them for 15-20 seconds and they will taste fresh. They also freeze well if you want to save them.


Lisa Cooks

May 8, 2009

I graduated from the California School of Culinary Arts, Le Cordon Bleu program in Hollywood, CA in August of 2008. But that’s not why I started this blog.

Just after finishing culinary school, my Grandma and I started cooking together once a week. She is Armenian so most of what we made was her or my great-grandmother’s recipes from the old country. Lots of instructions “to taste” and “a handful” or “until it feels right”. I had been wanting to write down more accurate recipes, but that’s not the only reason I started this blog either.

In 2008, I decided to use my favorite search engine to look up some of these recipes. There’s a huge Armenian population both in Los Angeles, and in the midwest, believe it or not. I figured there had to be tons of recipes for the dishes I grew up on. I was wrong. I found loads of articles on where to buy Armenian food and describing what it was, but very few recipes. The recipes I did find were completely different from my Grandma’s way of doing things.

My great-grandmother was from a small village in Turkey called Hadjin. She fled during the Armenian genocide at the age of 12 on a boat by herself. That’s a whole other story I may tell someday on here. The reason I mention it now is, Hadjin had its own dialect and, as I’m finding out, its own food. The food is similar to other Armenian and even Greek and Lebanese food, but just enough different that I felt it should be documented somewhere.