The preparation of this cake has a long history.
A few months ago I was reading the book “Living forward” by the young Armenian writer Narine Abgaryan. Typically for her writing style, the stories and fates of her characters catch you by the throat. Maybe because somehow the fate and suffering of the Armenian people very much remind me of the Bulgarian one. So as I read the book, I turn the page and see – Bagharj. What is this? And I was even more intrigued when I saw that it was sweet bread.
Like most dishes, this exotic pastry is also called differently – Bagharj, Bacharge, Pagharch, Pacharch. In addition, there were not many recipes for it on the Internet. And the serious differences between the few ones I found, led me to the feeling that these were not true Armenian recipes. Here I would like to thank the ladies of the Cookbook Club Facebook group – Lyudmila Slokoski, Albena Shkodrova, Ani Shakaryan, Adela Kat who in an extremely short time, formed the Rapid Response Squad and directed me to the correct source – the Heighneh Cooking Show video. This is actually the source I used for this recipe.
“Everyone has an idea of beauty,” Narine Abgarian writes in her book, “and in life she it changes not only once and twice. However, for Levon, beauty was indisputable and unchangeable: beautiful is the only one who brings you something sweet to eat.” So let’s try to put aside the troubles and hard moments that our daily lives face and make it more beautiful by preparing something sweet.
The taste is unique and in a strange way reminds several things from the Bulgarian cuisine – such as cupcakes and cookies at the same time. See how quick and easy this recipe is. Surprise your loved ones by preparing it. And you will be the star showing knowledge of foreign languages and cuisines.
Bon appetit!
INGREDIENTS:
DIRECTIONS:
Put the sugar and softened butter in the bowl. Beat until homogeneous mixture.
Add the eggs, separating one egg yolk to spread the pastry. Keep beating.
Add the yogurt. Stir.
Add the salt.
Add the baking soda.
Add the baking powder.
Start adding the flour. Depending on the products it takes from 3 to 4 hrs. flour. A soft, non-sticky dough should be obtained.
Finally knead the dough by hand if necessary.
Divide the luggage dough into two equal parts, shape them into two nice balls.
Put the balls in a wide baking tray covered with parchment paper. Press them to get about 4 cm. thick cake.
Beat the egg yolks and cream with a fork. Grease the pastry with the mixture.
Using a fork, make patterns on the surface of the cake, then sprinkle with poppy or sesame seeds.
Bake for about 30 minutes until golden. If you want to be sure, check with a toothpick if it is ready.
After removing it from the oven, let the pastry cool for at least 15-20 minutes before slicing it.
The Armenian sweet Bagharj has a nice and soft texture, and its taste is something mixed between cake and cookies. You can eat it while it's still warm. But it can last a few more days at room temperature, covered with nylon or in a box, to prevent it from drying out.
Bon appetit!
If I can do it, so can you!
Bon appetit!
Ingredients
Directions
Put the sugar and softened butter in the bowl. Beat until homogeneous mixture.
Add the eggs, separating one egg yolk to spread the pastry. Keep beating.
Add the yogurt. Stir.
Add the salt.
Add the baking soda.
Add the baking powder.
Start adding the flour. Depending on the products it takes from 3 to 4 hrs. flour. A soft, non-sticky dough should be obtained.
Finally knead the dough by hand if necessary.
Divide the luggage dough into two equal parts, shape them into two nice balls.
Put the balls in a wide baking tray covered with parchment paper. Press them to get about 4 cm. thick cake.
Beat the egg yolks and cream with a fork. Grease the pastry with the mixture.
Using a fork, make patterns on the surface of the cake, then sprinkle with poppy or sesame seeds.
Bake for about 30 minutes until golden. If you want to be sure, check with a toothpick if it is ready.
After removing it from the oven, let the pastry cool for at least 15-20 minutes before slicing it.
The Armenian sweet Bagharj has a nice and soft texture, and its taste is something mixed between cake and cookies. You can eat it while it's still warm. But it can last a few more days at room temperature, covered with nylon or in a box, to prevent it from drying out.
Bon appetit!
