recipe reviews for:

Choereg (Armenian Easter Bread)

“Ok...so my mother would just kill me if she knew I made our family recipe for Choereg public. But my policy is 'why keep a good thing to myself'. Choereg is a traditional, slightly sweet bread, especially made for Easter. It is delicious for breakfast with a nice cup of coffee. It takes some level of skill, but anyone used to handling yeast should not have a problem. You can find Mahleb at Middle Eastern grocery stores, especially around Easter. It will be with the spices. Please do not omit it, as this is what gives it its distinctive flavour and aroma.”

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Reviewed: Aug. 30, 2009

Wonderfully, awesome, spectacular bread. I Made this bread around easter, but i did not have any mahleb, mostly because in north mississippi there is no one who carries it. it came out great. i made some more yesterday and substituted caraway seeds for the mahleb and it was wonderful too. thanks for the recipe.

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Tom H

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Reviewed: Jul. 7, 2009

This was fantastic. Thanks for introducing me to Mahleb. I've started adding it to all kinds of things (like a cherry pound cake, delicious!).

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marianne

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Reviewed: May 10, 2009

Dear Ani I would like to thank you a lot for this recipe which I've been looking for it for ages. I had the chance to taste it may be 30 years ago, since then I was hopping to find the recipe to make it myself. Thank you again and by the way I am from Egypt, if there'll be any recipe you might think of and would to have it from our side, I'll be more than glad to help with it. Take care and keep up the good work AL

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amakchef

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Reviewed: Apr. 14, 2009

Oh this bread was delicious! I found mahleb at Amazon.com believe it or not. I halved the recipe and used all butter (never ever margarine at my house) and got two large, tender braids. I liked it best fresh from the oven, but DH enjoyed it lightly toasted with honey butter. Thank you so much for sharing!

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Gabsmom

Cooking Level: Expert

Home Town: Newark, Delaware, USA

Living In: Wilmington, Delaware, USA

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Reviewed: Apr. 8, 2009

very good!

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Alyssa

Cooking Level: Intermediate

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Reviewed: Apr. 6, 2009

Hi ANi....am so thrilled to find our renowned Choereg here! Will ask mom to try out this too..just to compare...since i already love hers!

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NOUSH

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Reviewed: Mar. 16, 2009

I've had my eye on this recipe for a couple of years now, and finally got around to making it. The flavor is great—I'd never baked with mahleb before. I didn't like working with the dough, though. I found it to be greasy and sticky, almost like braiding cookie dough. I think that the next time I make this recipe (and I do plan to make it again) I'll try bread flour instead of all-purpose and use the method for mixing brioche: letting the dough mix and the gluten structure form before adding room temperature butter, a tablespoon or so at a time, until fully incorporated.

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Doughgirl8

Cooking Level: Professional

Home Town: Northfield, Minnesota, USA

Living In: Seattle, Washington, USA

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Reviewed: Sep. 11, 2008

Thank you bunches for sharing your mother's recipe. I'm sure she won't be upset once she learns that it has received so many stars ; ) WHERE TO PURCHASE MAHLEB: you can purchase it on-line by going to The Spice House. (Ani is registered with them.) TIPS by D McM from Toronto: Use mahleb in similar quantity to how you use nutmeg in any bread or pastry recipe. Mahleb does wonders when added to the dough of shortbread, pound cake, pie crusts and waffles.

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CYBERGIFTS

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Glendale, Arizona, USA

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Reviewed: Apr. 16, 2008

This recipe was wonderful and easy to follow. I used all butter instead of half butter and half margarine. My husband requested I make this as his grandmother is Armenian and many of his Aunts make it in smaller loaves than this recipe calls for to hold their boiled eggs in on the Easter table. As he requested it a bit late I did an online search and found this. My husband said it tasted just like he remembered. As the recipe says, DO NOT omit the Mahleb! It may be hard to find but it does make the recipe perfect. Also, using the same braiding technique mentioned on smaller sections of dough and connecting the ends to form a small circle produces a lovely "egg cup." when you do this the same cooking time applies.

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Michelle Rudd

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Reviewed: Apr. 12, 2008

Added about 2 extra cups of flour, otherwise perfect!

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Julina

Cooking Level: Intermediate

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Reviewed: Mar. 4, 2008

Thank you for sharing this recipe. Its just like my mom's. I didn't change a thing and it came out just perfect.

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Natalya

Cooking Level: Beginning

Home Town: Glendale, California, USA

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Reviewed: May 3, 2007

Very authentic. Just like what I grew up eating at Easter. I would have to agree that additional flour is needed and I added one extra egg. The mahleb is a very key ingredient here, so do not leave it out. This also freezes very well but should be wrapped in several layers of plastic or foil as it is a delicate bread.

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cynthia okeefe

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Reviewed: Apr. 8, 2007

Ani, God Bless you for sharing this coveted recipe! I lost my grandmother's recipe for choereg :( No doubt I was thrilled to find this, which turned out as good as I remember grandma's. I had to use about 8 cups of flour for this recipe, and instead of the butter/margarine combo, I used all butter and the result was superb! Thanks again for sharing.

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Suzie

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Reviewed: Apr. 16, 2006

Ani's mother would probabably kill her for divulging the formula... my grandmother never wrote them out! This is a great recipe. Only problem was the dough was too soupy, I had to add about 1 to 2 cups of flour (to the halved recipe) Norm Grandparents were the Azadians, Syracuse, NY

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