Koulenje
Contains allergens
Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.
- Author
- TheMealDB
- Preparation time
- Flexible
- Servings
- 9 (estimated)
Nutrition facts
- Protein9 %15 g
- Carbs54 %88 g
- Fat36 %26 g
The percentage shows how much of the calories each macronutrient provides.
| Nutrient | Per serving | Per 100 g |
|---|---|---|
| Calories | 644 kcal | 319 kcal |
| Protein | 15 g | 7.4 g |
| Carbs | 88 g | 43.6 g |
| Fat | 26 g | 12.9 g |
One serving is about 202 g of raw ingredients; values per 100 g are based on that weight.
Estimated from the ingredient list · Values may vary depending on cooking method and product brand.
Guide indicators
- Estimated difficulty31/100
- Recipe completeness45/100
- Nutrition reliability
- Medium
Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.
Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).
Summary
Side - Armenia
Ingredients
- 1.4 l Wheat flourOriginal: 6 cups
- 240 ml MilkOriginal: 1 cup
- 240 ml ButterOriginal: 1 cup
- 1 Egg
- 6 Egg (large)
- 1 tablespoon Salt
- 240 ml SugarOriginal: 1 cup
- 2 tablespoons Baking Powder (1/2)
- 1 tablespoon Ground Mahleb
Amounts are shown in your preferred measurement system; conversions are approximate and the original recipe is kept.
Instructions
Sift flour, baking powder, salt, and sugar together. In a separate bowl, beat 6 eggs, then blend in the butter and milk.
Sprinkle one tablespoon of sev dzandig (black seeds) and all the mahleb on top of the dry ingredients. Make a hole in the center of the dry ingredients and pour the wet ingredients in all at once, mixing with a few strokes until the dough can be turned out onto a floured board. Add more flour if necessary; it shouldn't be too sticky.
Knead the mixture gently, just a few times, and then roll it out until it is ½" thick. Cut it into diamond shapes, circles, or long strips which can be rolled and braided into loaves. Prick each piece several times with a fork.
Beat the seventh egg with additional sev dzandig (black seeds) added. Brush each piece of koulenje with this glaze and place on cookie sheet covered with baking parchment.
Bake at 400° for 12-15 minutes until slightly golden. Cool on a rack. These are best eaten warm. You can reheat them by wrapping in foil.
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