Savory Armenian Chorag
Many years ago, a unique, delicious Armenian chorag recipe was handed down to Robyn Dabbakian-Kalajian’s family from a dear old family friend who, in Robyn’s humble opinion, was one of the best Armenian cooks in New Jersey – the late Anne Marootian. Unlike many chorag recipes which tend to be sweet, this one is on the savory side with the addition of freshly ground mahlab, anise seed, fennel seed, and ginger. It might sound like an unusual mix of flavors, but the results are quite delicious.
Yield: About 2 dozen
Ingredients:
1/2 lb. unsalted butter
1 cup whole milk