An aromatic and plush Easter treat that's just as good any time of the year.
. It's traditionally served around Easter, since it's meant to be an indulgence after winter and Lent, but many Armenians eat it year-round as well. It can be formed into individual round or knotted rolls, and—more commonly—into long braided loaves, and the braids are often made with three strands of dough, to represent the Holy Trinity. Choreg is also made and eaten in Greece , Turkey , and elsewhere, though its flavors and shapes vary from country to country.
Mahlab, meanwhile, is made from the tiny seeds of the St. Lucy's cherry , a tree native to the Mediterranean, Iran, and parts of Central Asia. Because the seeds are extremely hard, they're always ground into a fine powder before use*. It’s used throughout the Eastern Mediterranean and Middle East as a flavoring for breads, cakes, cookies, and sweets. Like nigella, its flavor is aromatic and complex, drawing comparisons to cherry, almond, vanilla, and rose.
For starters, I incorporate a tangzhong , or cooked flour paste, into my dough, which makes a more tender crumb and improves the bread's shelf life. The added moisture from the tangzhong also helps with staling, particularly with very sugary doughs. Since sugar is hygroscopic, meaning it attracts water to itself, the relatively large amount of sugar in doughs like this choreg pulls water away from the starches, causing them to crystallize and harden. Using a tanzhong means the sugar now has more water to suck up.
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