Traditional recipes for choereg (sometimes spelled chorak)call for all white flour and sugar and mahlab to create that unique taste associated with Choereg, but this recipe was created by Meds Mama to provide both taste and fiber. Since mahlab (a spice made from the inner pit of a Mediterian cherry) is not readily available I suppose she also used her imagination to try and create a unique taste. When I asked her about the whiskey, she smiled and looked at the home made jug of whiskey Meds Papa had just produced. I think in her own way she was getting rid of it any way she could.

• 2 Cups All-Bran® Cereal
• 2 ½ sticks margarine
• Juice of two oranges
• 2 pks yeast
• 1 cup milk
• White Flour

• 3-4 eggs, beaten
• 4 Tbs honey
• ¼ tsp salt
• 1/3 cup warm water
• 1 jigger whiskey

1. Place the yeast in the warm water and wait for it to bubble, in the mean time combine all the other ingredients except the flour together. Once yeast is activated blend in the mixture and start to add enough flour (4-6) cups to make soft dough that is not sticky. Turn out onto a lightly floured board and knead for about 5-10 minutes. Place in a bowl, cover and set in a warm place until doubled.

   

2. Punch the dough down and remove from the bowl, divide into 5 pieces, here you can use your imagination. You can lightly roll out each section to about ¾” thick and slice diagonally to make 3-5”x 2” wide pieces or you can divide the section into balls and make more roll like Choereg. Perhaps you want to roll the section out until you have a length of about ½” thick, and cut a piece about 6-8 “and cross each end over the other tucking the ends under while pinching together. Once you have made your Choereg, brush each one with egg wash and sprinkle sesame seeds on top. Bake in a 350 oven for around 15-20 minutes until golden brown.
3. Set on racks to cool, can be frozen for use later.