Nazook: A Taste of Armenian Tradition

The scent alone transports me back to my grandmother’s kitchen, a warm, fragrant haven where the air was always thick with love and the promise of something delicious. My memories are filled with her deftly shaping the dough, her hands, weathered with time, moving with practiced grace. Nazook, or choreg, was more than just a sweet pastry; it was a symbol of family, of heritage, and of the comforting embrace of home. Each bite brings back memories of laughter around her table, shared stories, and the unwavering bond that tied us together.

Recipe Overview

• Prep Time: 2 hours 5 minutes
• Cook Time: 20 minutes
• Total Time: 2 hours 25 minutes
• Servings: 16
• Yield: 16 pastries
• Dietary Type: Vegetarian

Ingredients

• 7 cups flour
• 2-3 teaspoons salt
• 1/2 – 1 teaspoon mahleb (ground cherry pits, see note)
• 1 1/4 cups milk
• 1/2 cup butter
• 1/4 cup vegetable shortening
• 1 cup sugar
• 2 1/4 ounces fast-rise yeast
• 1/2 cup warm water
• 4 large eggs
• Sesame seeds, and nigella seeds (black seeds, see note) for garnish

Note: Mahleb is a spice made from ground cherry pits. Nigella seeds (also known as black seeds or sev gundeegs), are tiny black seeds that have a faint anise flavor. Both are available in grocery stores that sell Middle Eastern or Greek foods.

Equipment Needed

• Large bowl
• Medium saucepan
• Baking sheet
• Aluminum foil
• Dish towel

Instructions

1. In a large bowl, thoroughly stir together the flour, salt, and mahleb. Ensure the mahleb is evenly distributed.
2. In a medium saucepan, heat the milk until it’s hot but not boiling. Be careful not to scald the milk.
3. Add the butter, shortening, and sugar to the hot milk. Stir continuously until the sugar is completely dissolved and the butter and shortening are melted. Remove the saucepan from the heat and set aside to cool slightly. It should be warm, not hot, before adding to the yeast.
4. In a separate small bowl, dissolve the fast-rise yeast in 1/2 cup warm water. Add a pinch of sugar (about 1/4 teaspoon) to the yeast mixture to activate the yeast. Let it sit for 5-10 minutes until the mixture becomes foamy. This indicates that the yeast is active and ready to use.
5. Make a well in the center of the dry ingredients (the flour mixture) in the large bowl.
6. Add the eggs and the slightly cooled milk mixture to the well in the flour.
7. Pour in the activated yeast mixture.
8. Stir to blend all the ingredients well. The dough will start to come together.
9. Turn the dough out onto a lightly floured surface.
10. Knead the dough until it is smooth and elastic. This will take about 8-10 minutes. The dough should be slightly sticky, but not dry. If it’s too sticky, add a tablespoon of flour at a time until it reaches the right consistency. If it’s too dry, add a teaspoon of milk at a time.
11. Place the kneaded dough in a large, greased bowl. Pat the top of the dough with a bit of oil (vegetable or olive oil works well) to prevent it from sticking to the foil during rising.
12. Cover the bowl tightly with aluminum foil and then cover the foil with a clean dish towel.
13. Let the dough rise in a warm place for 2 hours, or until it has doubled in size. This rising time is crucial for the light and airy texture of the nazook.
14. After the dough has risen, gently punch it down to release the air.
15. Break off small amounts of dough (about the size of a golf ball) and shape them into pretzels or braids. You can get creative with the shapes.
16. Place the shaped rolls on a baking sheet lined with parchment paper.
17. Cover the baking sheet with a clean dish towel and allow the rolls to rise for another 30 minutes. This second rise contributes to a lighter texture.
18. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
19. Brush the rolls with an egg wash (one egg beaten with a tablespoon of water or milk). This will give them a golden brown color and a slight sheen.
20. Sprinkle the egg-washed rolls generously with sesame seeds and/or nigella seeds.
21. Bake in the preheated 350-degree oven for 20 minutes, or until the nazook are golden brown. Check for doneness by inserting a toothpick into the center of a roll; it should come out clean.
22. Remove the baked nazook from the oven and let them cool on a wire rack before serving.

Expert Tips & Tricks

• Mahleb Intensity: Adjust the amount of mahleb to your preference. Some people prefer a stronger mahleb flavor, while others like it more subtle. Start with 1/2 teaspoon and taste the dough before adding more.
• Dough Consistency: The dough should be slightly sticky but manageable. If it’s too wet, add flour one tablespoon at a time. If it’s too dry, add milk one teaspoon at a time.
• Warm Place for Rising: A warm place helps the dough rise properly. You can use your oven on a very low setting (if it has one) or place the bowl in a sunny spot. Just make sure it’s not too hot, as excessive heat can kill the yeast.
• Freezing Dough: The dough can be made ahead of time and frozen. After the first rise, punch down the dough, wrap it tightly in plastic wrap, and freeze for up to 2 months. Thaw it in the refrigerator overnight before shaping and baking.
• Even Baking: Rotate the baking sheet halfway through the baking time to ensure even browning.

Serving & Storage Suggestions

Nazook are best served warm or at room temperature. They are perfect with a cup of coffee, tea, or even a glass of cold milk. They can be stored in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a freezer-safe bag for up to 2 months. To reheat, simply warm them in a low oven or microwave until heated through. Avoid overheating, as they can become dry.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	369.6 kcal	N/A
Calories from Fat	105 g	28%
Total Fat	11.7 g	17%
Saturated Fat	5.5 g	27%
Cholesterol	64.4 mg	21%
Sodium	371.9 mg	15%
Total Carbohydrate	56.9 g	18%
Dietary Fiber	2.5 g	10%
Sugars	12.7 g	50%
Protein	9.5 g	19%

Variations & Substitutions

• Spiced Filling: While this recipe focuses on a classic dough, you can add a spiced filling. A mixture of butter, flour, sugar, and cinnamon creates a delicious, crumbly interior.
• Citrus Zest: Adding lemon or orange zest to the dough can add a bright, aromatic dimension.
• Nut Filling: Incorporate finely ground walnuts or almonds into the dough for a nutty flavor and texture.
• Gluten-Free: To make a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. You may need to adjust the liquid slightly to achieve the right dough consistency.
• Vegan: Substitute the butter with a vegan butter alternative, the milk with a plant-based milk such as almond or soy milk, and the eggs with a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water, left to sit for 5 minutes to thicken).

FAQs (Frequently Asked Questions)

Q: Can I use active dry yeast instead of fast-rise yeast?

A: Yes, you can. If using active dry yeast, dissolve it in the warm water with sugar and let it sit for 10-15 minutes until foamy before adding it to the dough.

Q: Why is my dough not rising?

A: The most common cause is inactive yeast. Make sure your yeast is fresh and properly activated. Also, ensure the rising environment is warm enough.

Q: Can I make the dough in a bread machine?

A: Yes, you can use a bread machine to mix and knead the dough. Follow your bread machine’s instructions for dough preparation.

Q: What is mahleb and can I skip it?

A: Mahleb is a spice made from ground cherry pits that imparts a unique, slightly bitter-almond flavor. While it’s traditional, you can omit it if you can’t find it, but the flavor will be different.

Q: My nazook are browning too quickly. What should I do?

A: If the nazook are browning too quickly, tent them with aluminum foil during the last few minutes of baking to prevent them from burning.

Final Thoughts

I encourage you to try this recipe and experience the warmth and comfort of Armenian nazook for yourself. Don’t be intimidated by the multiple steps; each one is a labor of love that contributes to the final product. Share your creations with friends and family, and let the aroma and taste transport you to a place of shared traditions and cherished memories. Consider pairing it with a strong cup of Armenian coffee for the perfect complement. And please, share your feedback and variations – every kitchen has its own secrets!