This is a slightly sweet bread traditionally made at Easter. It's lovely if you can buy it but not hard to make yourself. Mahleb spice sharpens the sweet a bit.
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. - 08 Apr 2007 (Review from Allrecipes USA and Canada)
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. - 16 Apr 2008 (Review from Allrecipes USA and Canada)
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. - 11 Sep 2008 (Review from Allrecipes USA and Canada)