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Ingredients You Need to Make Choereg – Armenian Easter Bread
- warm milk
- (or mahlab)
- bread flour
- egg wash – an egg beaten with water
What is mahleb?
Mahleb, also sometimes spelled mahlab, is a spice used in Near Eastern and Middle Eastern cuisines. Greece, Turkey, Cypress, Iran, Armenia and beyond…
It is made from a local breed of cherries, and has a pleasantly sweet and slightly bitter taste. A bit of ground mahleb makes the Choereg have an extra special bit of flavor. Although it is not necessary to make this Armenian Easter Bread recipe, I highly recommend you try to include the spice if you can!
How To Make Choereg – Armenian Easter Bread
Do you ever multi task and then make mistakes? Well the first time I made this bread, I was chatting on the phone while making it and completely forgot to add the butter. Surprisingly, it still came out delicious.
Although it did start to dry out after just 1 day and tasted a tad yeasty, I still enjoyed it. When toasted, the dryness became moot. But I knew I had to update this post for you with the way it is supposed to be made,
So now here is the traditional version rich in butter and eggs and oh so delicious to add to the table for all of your celebrations!
Now this bread is an all day affair, with a 5 hour waiting time. But I promise you it is so worth the wait when you bite into the sweet, tender, rich bread!