Tsoureki

{{Infobox food

| name = Tsoureki

| image = File:Christopsomo - Greek Christmas Bread - Flickr - pellaea.jpg

| image_size = 250px

| caption = Christopsomo Christmas bread

| alternate_name = Katʿnahuncʿ or Bsatir

| country = Armenia,Roufs, Timothy G.; Roufs, Kathleen Smyth (2014-07-29). Sweet Treats around the World: An Encyclopedia of Food and Culture: An Encyclopedia of Food and Culture. ABC-CLIO. ISBN 978-1-61069-221-2. Greece

| region = Balkans, Anatolia, Middle east

| creator =

| course =

| type = Sweet bread

| served =

| main_ingredient =

| variations = Savoury versions

| calories =

| other =

}}

Tsoureki ({{langx|el|τσουρέκι}}) also known as šurēk ({{langx|acw|شُريك}}), cöreg, čʿorek, katʿnahuncʿ ({{langx|hy|չէօրէկ, չորեկ, կաթնահունց}}), çyrek (Albanian), kozunak ({{langx|bg|козунак}}), cozonac (Romanian) or paskalya çöreği (Turkish) is a sweet holiday bread made with flour, milk, butter, eggs, and sugar and commonly seasoned with orange zest, mastic resin, or mahleb. Lampropsomo, a variation of tsoureki commonly called "Greek Easter bread," is made by Greek communities during Easter, not only in Greece, but also in other countries with Greek communities. It is also called Armenian Easter bread and gets eaten during Easter in Armenia and the Armenian diaspora.{{Cite book| publisher = Oxford Symposium| isbn = 978-0-907325-07-9| last = Davidson| first = Alan| title = National & Regional Styles of Cookery: Proceedings : Oxford Symposium 1981| date = 1981-01-01| url = https://books.google.com/books?id=zcNdB_sl2JkC&pg=PA167| access-date = 2018-07-22| archive-url = https://web.archive.org/web/20160514164250/https://books.google.com/books?id=zcNdB_sl2JkC| archive-date = 2016-05-14| url-status = live}}

Etymology

The Greek word tsoureki is derived from the Turkish word çörek, meaning "round bread" in Old Turkic.{{Cite web |title=çörek |url=https://www.nisanyansozluk.com/kelime/%C3%A7%C3%B6rek |access-date=2024-06-06 |website=Nişanyan Sözlük |language=tr}}{{Cite news |last=Chrysopoulos |first=Philip |date=3 May 2024 |title=Tsoureki: The Traditional Sweet Bread of Greek Easter |url=https://greekreporter.com/2024/05/03/why-greeks-make-tsoureki-at-eastertime/ |access-date=6 June 2024 |work=The Greek Reporter}} Some dictionaries claim that this is derived from the Old Turkish root çevir- 'turn' or 'to make it round'.{{Cite web |url=http://www.nisanyansozluk.com/?k=%C3%A7%C3%B6rek&lnk=1 |title=çörek |work=Etymological Dictionary of Contemporary Turkish |access-date=2017-05-12 |archive-url=https://web.archive.org/web/20171201044042/http://www.nisanyansozluk.com/?k=%C3%A7%C3%B6rek&lnk=1 |archive-date=2017-12-01 |url-status=live }}{{Better source needed|reason=The current source is insufficiently reliable (WP:NOTRS).|date=April 2024}} The ancient Armenian name was "bsatir - պսադիր" ("bsag պսակ" - "crown" and "tir դիր", is the root of "tnel դնել" verb: "to put"). This Armenian name is in allusion to Christ’s crown of thorns.{{cite book|first=Harry Griswold|last=Dwight|title=Constantinople, Old and New|url=https://archive.org/details/constantinopleol00dwiguoft|year=1915|publisher=Longmans, Green|page=[https://archive.org/details/constantinopleol00dwiguoft/page/331 331]|access-date=2017-05-12}}{{Cite web |date= 12 April 2017|title=Chefs prepare Easter feasts with special dishes, breads |url=http://www.bostonherald.com/lifestyle/food_beverage/2017/04/chefs_prepare_easter_feasts_with_special_dishes_breads |url-status=live |archive-url=https://web.archive.org/web/20180102215241/http://www.bostonherald.com/lifestyle/food_beverage/2017/04/chefs_prepare_easter_feasts_with_special_dishes_breads |archive-date=2018-01-02 |website=}}

Greek tradition

There are different variations of the Greek tsoureki holiday breads including a round Christmas loaf with a cross decoration called Christopsomo, a braided Easter bread with whole dyed eggs pressed into the dough called lampropsomo, and a loaf with a coin hidden inside for good luck called vasilopita that is baked for St. Basil's Day (New Year's Day).{{Cite book| publisher = Oxford University Press| isbn = 978-0-19-931362-4| title = The Oxford Companion to Sugar and Sweets| date = 2015-04-01 |url=https://books.google.com/books?id=XPNgBwAAQBAJ&pg=PT207}}

Easter bread

File:Paskalya çöreği from Bulka Pastanesi.jpg bread garnished with slivered hazelnuts]]

Tsoureki is made for Easter in Greece and among the Greek diaspora.{{Cite book| publisher = Oxford Symposium| isbn = 978-0-907325-07-9| last = Davidson| first = Alan| title = National & Regional Styles of Cookery: Proceedings : Oxford Symposium 1981| date = 1981-01-01| url = https://books.google.com/books?id=zcNdB_sl2JkC&pg=PA167| access-date = 2018-07-22| archive-url = https://web.archive.org/web/20160514164250/https://books.google.com/books?id=zcNdB_sl2JkC| archive-date = 2016-05-14| url-status = live}} It is made from a sweet yeast dough of flour, sugar, eggs, butter and milk, with dyed red Easter eggs pressed into the dough.{{Cite web |last=Kochilas |first=Diane |date=2013-05-02 |title=Tsoureki (Greek Easter Bread) |url=https://www.dianekochilas.com/ikaria-tsoureki-greek-easter-bread/ |access-date=2022-04-18 |website=Diane Kochilas |language=en-US}} The dough is brushed with egg wash before baking, and sometimes flavored with mahlep, mastic resin or orange zest. Other flavorings might include almond extract, cinnamon, sultanas or fennel seed.{{Cite web| title = Greek Easter Bread| work = Food Network| access-date = 2018-07-22| url = https://www.foodnetwork.com/recipes/food-network-kitchen/greek-easter-bread-recipe-2042563| archive-url = https://web.archive.org/web/20180323204455/https://www.foodnetwork.com/recipes/food-network-kitchen/greek-easter-bread-recipe-2042563| archive-date = 2018-03-23| url-status = live}}{{Cite web| title = Tsoureki (Greek Easter Bread)| work = Martha Stewart| access-date = 2018-07-22| date = 2013-02-28| url = https://www.marthastewart.com/968095/tsoureki-greek-easter-bread| archive-url = https://web.archive.org/web/20170621224957/http://www.marthastewart.com/968095/tsoureki-greek-easter-bread| archive-date = 2017-06-21| url-status = live}}{{Cite web| title = Tsoureki bread (Greek Easter bread)| work = BBC Food| access-date = 2018-07-22| url = https://www.bbc.com/food/recipes/tsoureki_bread_greek_90667}}{{Cite web| title = Paul Hollywood's Tsoureki- Greek Easter Bread Recipe| work = PBS Food| access-date = 2018-07-22| date = 2018-03-12| url = https://www.pbs.org/food/recipes/paul-hollywoods-tsoureki-greek-easter-bread| archive-url = https://web.archive.org/web/20180723004044/http://www.pbs.org/food/recipes/paul-hollywoods-tsoureki-greek-easter-bread/| archive-date = 2018-07-23| url-status = live}}

This bread is sometimes called "Armenian Easter bread".{{Cite book| publisher = ABC-CLIO| isbn = 978-1-61069-221-2| last1 = Roufs| first1 = Timothy G. | last2 = Roufs| first2 = Kathleen Smyth| title = Sweet Treats around the World: An Encyclopedia of Food and Culture: An Encyclopedia of Food and Culture| date = 2014-07-29 |url=https://books.google.com/books?id=M_eCBAAAQBAJ&pg=PA11}} In Armenian, the common name is choreg ({{lang|hy|չորեկ}}) or cheoreg ({{lang|hy|չէօրէկ}}), from the Turkish, with the Armenian name gatnahunts ({{lang|hy|կաթնահունց}}) being less common. Before baking choreg, the surface is painted with egg yolk, and the heat of the oven browns it until it acquires a reddish-brown tone that represents the blood of Christ. Traditional Armenian choreg omits the dyed Easter eggs, as they are instead used in the Surb Zatik egg fight, another Armenian easter tradition{{Cite web |title=Armenian Easter - Surb Zatik |url=https://armenian-history.com/armenian-easter-surb-zatik/ |access-date=2024-11-25 |website=Armenian-History.com |language=en-US}}.{{Cite web| title = Chefs prepare Easter feasts with special dishes, breads| date = 12 April 2017| access-date = 2018-07-22| url = http://www.bostonherald.com/lifestyle/food_beverage/2017/04/chefs_prepare_easter_feasts_with_special_dishes_breads| archive-url = https://web.archive.org/web/20180102215241/http://www.bostonherald.com/lifestyle/food_beverage/2017/04/chefs_prepare_easter_feasts_with_special_dishes_breads| archive-date = 2018-01-02| url-status = live}}

Its Turkish name is {{lang|tr|paskalya çöreği}} 'Easter çörek'. It does not include whole eggs pressed into the dough as decoration.{{Cite web| title = Paskalya Çöreği tarifi… En lezzetli gerçek Paskalya Çöreği nasıl yapılır?| date = April 2018| access-date = 2018-07-22| url = https://www.sozcu.com.tr/hayatim/gurme/paskalya-coregi-tarifi-en-lezzetli-gercek-paskalya-coregi-nasil-yapilir/| archive-url = https://web.archive.org/web/20180401153237/https://www.sozcu.com.tr/hayatim/gurme/paskalya-coregi-tarifi-en-lezzetli-gercek-paskalya-coregi-nasil-yapilir/| archive-date = 2018-04-01| url-status = live}}{{Cite web| last = Soysal| first = Sahrap| title = Mahlepli paskalya çöreği| access-date = 2018-07-22| url = http://www.hurriyet.com.tr/mahlepli-paskalya-coregi-26303808| archive-url = https://web.archive.org/web/20170507061013/http://www.hurriyet.com.tr/mahlepli-paskalya-coregi-26303808| archive-date = 2017-05-07| url-status = live}} Some recipes substitute a neutral-flavored oil, such as sunflower oil, and margarine in place of milk and butter.{{Cite web| title = Paskalya çöreği tarifi - Hamurişi Haberleri| access-date = 2018-07-22| url = http://www.milliyet.com.tr/paskalya-coregi-tarifi-pembenar-detay-hamurisi-2256523/| archive-url = https://web.archive.org/web/20160814183522/http://www.milliyet.com.tr/paskalya-coregi-tarifi-pembenar-detay-hamurisi-2256523/| archive-date = 2016-08-14| url-status = live}} The dough may be seasoned with orange zest, vanilla, mahlep and slivered almonds.{{Cite AV media| people = Arda'nın Mutfağıundefined (Director)| title = Paskalya Çöreği - Arda'nın Mutfağı| access-date = 2018-07-22| time = 321 seconds| url = https://www.youtube.com/watch?v=8p85SeyoxcQ| archive-url = https://web.archive.org/web/20180723004043/https://www.youtube.com/watch?v=8p85SeyoxcQ| archive-date = 2018-07-23| url-status = live}}{{Cite AV media| people = Nursel'in Evi| title = Paskalya Çöreği Tarifi| access-date = 2018-07-22| url = https://www.youtube.com/watch?v=PMwmFdxnYZM| archive-url = https://web.archive.org/web/20180723004043/https://www.youtube.com/watch?v=PMwmFdxnYZM| archive-date = 2018-07-23| url-status = live}}

Sometimes tsoureki is used as a gift for special occasion; for instance, it can be given as an Easter gift from children to their godparents.{{Cn|date=March 2025}}

Christmas bread

Christopsomo ({{Lang|el|Χριστόψωμο}}), which translates as "Christ's bread", is a traditional Greek holiday bread that is sometimes decorated with whole walnuts, sesame seeds and slivered almonds.{{Cite book| publisher = Macmillan| isbn = 978-0-312-08783-8| last = Kochilas| first = Diane| title = The Food and Wine of Greece: More Than 250 Classic and Modern Dishes from the Mainland and Islands| date = 1993-03-15 |url=https://books.google.com/books?id=ZAODHajRp3cC&pg=PA62}} Also called Christmas fruit bread, the tsoureki dough may include a combination of raisins, dried apricots, dried figs, orange zest, cinnamon, allspice, cloves, cardamom, Mastic (plant resin) and mahleb.{{Cite book| publisher = Jeremy P. Tarcher/Penguin| isbn = 978-0-399-16064-6| last = Guinn| first = Jeff| title = Santa's North Pole Cookbook: Classic Christmas Recipes from Saint Nicholas Himself| date = 2012|url=https://books.google.com/books?id=MIjZCwAAQBAJ&pg=PA23}}{{Cite book| publisher = Harvard Common Press| isbn = 978-1-55832-156-4| last = Hensperger| first = Beth| title = Bread Lover's Bread Machine Cookbook: A Master Baker's 300 Favorite Recipes for Perfect-Every-Time Bread-From Every Kind of Machine| date = 2000-04-30| url = https://books.google.com/books?id=Ew8rS8PCkpoC&pg=PT544| access-date = 2018-07-22| archive-url = https://web.archive.org/web/20180723004043/https://books.google.com/books?id=Ew8rS8PCkpoC&pg=PT544| archive-date = 2018-07-23| url-status = live}} (Some recipes suggest marinating the raisins and dried figs overnight in wines like retsina or mavrodaphne).{{Cite book| publisher = Workman Publishing| isbn = 978-0-7611-3468-8| last = Hoffman| first = Susanna| title = The Olive and the Caper: Adventures in Greek Cooking| date = 2004 |url=https://archive.org/details/olivecaper00susa| url-access = registration| page = [https://archive.org/details/olivecaper00susa/page/142 142]}} Some of the dough is set aside for the loaf's cross-shaped decoration.{{Cite AV media| people = Pasteleria Artesana| title = Programa N° 53: 1 de diciembre 2012: Algunas Historias... Christopsomo| access-date = 2018-07-22| url = https://www.youtube.com/watch?v=-8qL6dVpJ6k}}