Armenian families bake choreg during Easter week, a rich, braided bread studded with sesame seeds and perfumed with mahlab, a spice ground from cherry pits. The dough relies on eggs for its tender crumb and golden hue, creating a bread that straddles sweet and savory territory.

Mahlab defines choreg's flavor profile. This Middle Eastern spice carries floral, slightly almond-like notes that deepen during baking. Sesame seeds coat the braided loaves, adding crunch and nuttiness. Some recipes include a touch of anise for additional aromatic complexity.

The bread's cultural significance runs deep. Armenian Easter traditions center on renewal and celebration, with choreg appearing on tables across diaspora communities from Lebanon to Los Angeles. Home bakers follow family recipes passed through generations, though proportions and mahlab sources vary by household and region.

The dough construction matters. Eggs temper a butter-enriched base, yielding a tight, elastic dough that holds its shape during braiding. Long fermentation develops flavor and structure. The final braided or twisted form holds symbolic weight, representing togetherness and continuity.

Beyond Easter, choreg works as everyday bread. Its slight sweetness from eggs and optional sugar makes it suitable for breakfast alongside cheese and jam. Bakeries throughout Armenia and the Armenian diaspora stock choreg year-round, though Easter demand spikes production dramatically.

Home bakers appreciate choreg's approachability. The technique requires patience rather than advanced skill. Serious Eats provides clear instructions for sourcing mahlab (available online or at Middle Eastern grocers) and executing the braid. The payoff justifies the effort: a fragrant loaf that tastes distinctly Armenian yet feels universally welcoming.

Making choreg connects home cooks to heritage. The bread carries cultural memory in