Helen Adourian’s Sweet Biscuits (Choreg)

Recipe Corner: Sweet Biscuits from Mediterranean Meals for Mom


Helen Adourian is the successful blogger and entrepreneur at Mediterranean Meals for Moms. She is also a licensed cosmetologist and fashion consultant. When she married her husband John, they traveled extensively which gave her extra time to discover and refine her true culinary passion and creativity. Having two sets of twins since then, Helen has made it her goal to create a variety of healthy and organic foods for her family as often as possible. “I am a first-generation American-Armenian, and I like to incorporate and create traditional dishes and recipes from my family’s Turkish-Armenian background and heritage.”

“I was born in Chicago, Illinois, and live and work in California. My parents were both born in Turkey; my father is from Kayseri, and my mother is from Istanbul. Kayseri is renowned for its culinary specialties such as manti, pastirma and sucuk. Manti is the most popular dish in Kayseri for the local people and tourists. My in-laws are from Dikranagerd, and I also post special family recipes that I’ve learned from my husband’s relatives.”

“I love to cook and bake especially traditional meals and baked goods from my Armenian culture. My paternal grandparents were a big part of my childhood and I remember them when I cook and bake because I remember the fondest memories with them in the kitchen. Our family likes this sweet biscuit bread (choreg) any time of year, and it’s delicious served with butter, honey, jam, and Armenian coffee or tea,” adds Helen.

2 Helen Adourian Saman, John Saman, and their family


2 1/2 to 3 1/2 cups all-purpose flour

1/2 cup vegetable oil

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1/2 cup butter (1 stick)

3/4 cup powdered sugar

1 large egg (room temperature)

1 tablespoon mahleb*

4 oz. cream cheese (about 1/4 cup)

1 teaspoon baking powder

4-5 teaspoons water for rolling out

Glazing: 1 large egg yolk

Sesame seeds as garnish



Combine the dry ingredients in a bowl and set aside.

In another bowl, mix together the egg, oil, butter, and cream cheese; slowly add the dry ingredients to this mixture, and stir to combine.

Refrigerate the dough for an hour or a little longer.

On a large clean work surface, roll out the dough and shape into desired shapes.

Preheat the oven to 350 F. Place biscuits on parchment-lined baking sheets and brush the tops with the egg and sesame seeds, if desired.

Bake for 20 minutes or until lightly golden brown. (Baking time will depend on the size of your biscuits and the shapes you’ve made).

*Mahlab, sometimes spelled mayleb, is a small, wild cherry pit from the St. Lucy cherry. It’s commonly used in Greek cooking and it’s also used heavily in Middle Eastern dishes. The cherries’ pits are ground into a meal-like substance.

Follow Helen at her Mediterranean Meals for Mom’s page on Facebook, go to: https://www.facebook.com/MediterraneanMealsforMoms/

For this recipe, go to:


Check out Helen’s recipes at:  https://helenadourian.wordpress.com/

For Helen’s Gluten-Free Easter Bread (Choreg), see: https://helenadourian.wordpress.com/page/2/

For her Easter Bread (Choreg), see:


“I’ve also made a major lifestyle change for the past few years, and have lost 80 pounds. I share my journey and weight loss tips along with recipes and Armenian keto food on my Instagram Helens_Keto_Journey.” Helen owns her own business selling and promoting wine that is keto-friendly, low carb/low sugar, and organic. For details, see:  www.helensketovino.com.










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