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Choereg

Making Cardamom-Infused Choereg at Home
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When discussing traditional Iraqi cuisine, Choereg stands out as a delightful embodiment of family memories, timeless recipes, and cherished gatherings. This sweet bread, sometimes enveloped with a date paste core, is an integral accompaniment to afternoon tea sessions in many Iraqi households.

Prep Time 17 min Cook Time 20 min Rest Time 2 hour Total Time 2 hrs 37 mins Cooking Temp: 350  °F Servings: 8 Calories: 270

Ingredients

Instructions

  1. Dissolve the sugar in the warm milk, then add the active dry yeast. Let it sit for 10 minutes until frothy.

  2. In a bowl, combine flour, cardamom and salt.

  3. Incorporate the milk mixture, Oil, and eggs into the dry ingredients. Knead for about 10-12 minutes, or until it becomes smooth and elastic.

  4. Let the dough rise in a greased bowl, covered, for 2 hours or until double in size.

  5. After the dough has risen, gently deflate it to release any air bubbles.

  6. Take a portion of the dough and roll it into a long rope, Flatten the rope gently with your fingers or a rolling pin. Spread a thin layer of date paste along the center of the flattened rope, leaving a margin on the edges.

  7. Fold the rope over the date paste, sealing the edges by pinching them together. 

  8. Now, take the filled rope and fold it in the middle, then twist the two halves around each other, creating a braided appearance. Starting from one end, roll the twisted rope around itself, forming a snail or spiral shape. Make sure to tuck the end beneath the spiral to keep it in place.

  9. Place Choereg on a baking sheet lined with parchment paper, leaving space between each. Cover them with a cloth and allow them to rise for another 30 minutes.

  10. During the second rise, preheat your oven to 350°F (180°C).

  11. whisk it with a tablespoon of milk (or water) to create a smooth egg wash. Gently brush each Choereg with the yolk wash, ensuring an even coating.

  12. Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the Choeregs are golden brown.

  13. Once baked, remove from the oven and allow them to cool covered with towel for about 20 minutes before serving.

Nutrition Facts

Serving Size 1 Piece

Servings 8


Amount Per Serving
Calories 270kcal
% Daily Value *
Total Fat 2.7g5%
Saturated Fat 1g5%
Sodium 7mg1%
Potassium 116mg4%
Total Carbohydrate 51g17%
Dietary Fiber 1.7g7%
Sugars 14.8g
Protein 6.2g13%

Calcium 35 mg
Iron 2 mg
Vitamin D 360 IU

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

  • Storage: Store the Choereg in an airtight container to keep it fresh. If you plan to consume it over several days, you can reheat it slightly before serving to revive its freshness.

  • Freezing: If you wish to make a bigger batch, Choereg freezes wonderfully. Once cooled, individually wrap them in plastic wrap and store in a freezer-safe bag. When ready to eat, thaw at room temperature and warm slightly in the oven.

  • Experimentation: Feel free to experiment with the filling. Walnuts, pistachios, or even a hint of orange zest can add a delightful twist to the traditional recipe.

Keywords: Choereg recipe, Iraqi Bread, Teatime, middle eastern recipes,
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