Tsoureki

Tsoureki is a traditional Greek sweet bread, which is commonly prepared during the Easter festivities. It is a rich, brioche-like bread that is often flavored with mahleb, mastic resin, and orange zest. The bread is typically braided and adorned with red-dyed eggs to symbolize the blood of Christ.

Etymology

The term "tsoureki" comes from the Turkish word "çörek", which refers to any type of bread other than the standard loaf. The word was likely adopted into Greek during the Ottoman rule of Greece.

Ingredients and Preparation

Tsoureki is made from flour, sugar, butter, and eggs, with the addition of flavorings such as mahleb, mastic resin, and orange zest. The dough is left to rise before being divided into strands and braided. The bread is then baked until golden brown. Some variations of tsoureki may also include fillings such as chocolate or nuts.

Traditions

Tsoureki is traditionally prepared during the Easter season in Greece. The bread is often decorated with red-dyed eggs, which are symbolic of the blood of Christ. The eggs are usually placed in the braids of the bread before baking. In some regions, tsoureki is also made for other occasions such as Christmas and New Year's.

Variations

There are several regional variations of tsoureki. In Thessaloniki, a city in northern Greece, tsoureki is often filled with white sesame seeds and topped with sliced almonds. In the island of Crete, tsoureki is made with the addition of local honey and cinnamon.

See Also

• Greek cuisine
• Easter bread
• Mahleb
• Mastic (plant resin)

Tsoureki Resources
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