The Armenian Highland was located at a commercial, cultural, and political crossroads of western Asia. Because of this, Armenian culture reflects the influences of the other peoples with whom Armenians came in contact. Additionally, as Armenians moved beyond the Highland due to persecution and massacres, they developed communities in these new lands and incorporated local influences into their lives. Recipes incorporated new ingredients and new cuisine was introduced into Armenian cooking. This amalgamation of cultures was passed down to each successive generation.

This is an Armenian quickbread which originated in the region of Gesaria in Armenia. Koulenje is not well known among Armenians in the U.S.--most Armenians are more familiar with choereg, which is a similar bread but made with yeast instead of baking powder. The seeds on the koulenje are called sev dzandig (or sev goundig), which translates as “little black seeds.” My grandmother measured ingredients by eye and feel; this version approximates her amounts.