In the early days of The Armenian Kitchen, I received an
email from a gentleman in MA asking if I had a recipe for Koolunja, a Kharpertsi
variation of choreg. He went on to say that unlike the braided, softer choreg,
koolunja has a drier texture that is cut into squares, triangles, or
diamond-shapes. I searched but came up
empty-handed.
Since I couldn’t oblige, I posted a request to readers of
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