In Armenian kitchens, chorek is more than bread—it’s braided memory, holiday tradition, and golden, cardamom-scented warmth. Traditionally made with flour, eggs, butter, and sugar, it’s tender, decorative, and unmistakably nostalgic.

This reimagined version shapes mashed white potato and cassava flour into small, satisfying domes—stamped gently with a fork or carved vegetable—and bake them until the bottoms are crisp and the centers remain soft and pillowy.

They serve beautifully beside brothy soups, roasted vegetables, or a swipe of herbed squash mash. Or simply enjoy them with a warm herbal tea and the comfort of something handmade.

Ingredients

• 1 cup mashed white potato (steamed or boiled, skin removed)
• 1 cup cassava flour
• 1 tbsp lemon juice
• 1–2 tbsp filtered water (as needed)
• 1 tsp roasted carob powder (optional, for a golden crust and earthy depth)
• Pinch of sea salt
• Optional: 1/4 tsp cardamom or cinnamon for a subtle aromatic note

Method

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine mashed potato, cassava flour, lemon juice, salt, and spices. Mix until a pliable dough forms. Add water gradually if needed—you want the dough soft but not sticky.
3. Form into small domes or balls (about the size of a golf ball), then flatten slightly.
4. Decorate the tops using a fork, toothpick, or carved vegetable stamp. You can make crosshatches, dots, or floral patterns.
5. Place rounds on the prepared baking sheet.
6. Optional: Lightly brush the tops with a mixture of lemon juice + carob for color.
7. Bake for 25–30 minutes, or until the bottoms are golden and the tops are just firm to the touch.
8. Cool on a rack for at least 10 minutes. They firm up slightly as they rest.

To Serve

• Savory: Serve warm with roasted garlic squash mash, herbed dulse spread, or beside a bowl of lemony cabbage soup.
• Simple: Enjoy with warm tea or eat plain as a nourishing afternoon bread.

Notes from the Kitchen

• Patterning makes these special. Try slicing a firm vegetable (like carrot or turnip) and carving into a custom stamp.
• Texture tip: Use a fine-mesh sieve to mash potatoes if you want an ultra-smooth dough.
• Flavor twist: Add a touch of rosemary or thyme if you prefer a deeply savory version.

These little rounds are proof that simplicity and intention can transform humble ingredients into something tender and ceremonial. Traditional roots, clean reinvention—one stamped circle at a time.