Choereg (Armenian Holiday Bread) 2018 AFTD Food For Thought Campaign #endFTD

It isn’t Christmas for us without this. We also have it at Easter. In honor of this year’s AFTD Food For Thought campaign, I will be posting some of Lydia’s favorite recipes. She liked cooking, watching Anthony Bourdain, the Cooking Channel, the Food Network, Gourmet Magazine, Saveur, Martha Stewart and many, many more. I have her cookbook collection at my house, plus there is a stash of hers at our parents’ house, too.


Choereg (Armenian Easter Bread–and definitely Christmas)


 1 cup whole milk

 1 cup unsalted butter

1 cup margarine (we would use butter)
1 cup white sugar
1/2 cup lukewarm water
2 teaspoons white sugar
2 (.25 ounce) envelopes active dry yeast
5 eggs
6 cups all-purpose flour, or as needed
1 1/2 teaspoons baking powder

1 1/2 tablespoons ground mahleb
1 1/2 teaspoons salt
1 egg, beaten
1 tablespoon sesame seeds


  1. In a saucepan over medium heat, combine the milk, butter and margarine. Heat until butter and margarine are melted, but do not let it boil. Stir in 1 cup of sugar until dissolved, then set aside to cool to lukewarm.

See the rest of the directions at

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September 27, 2018 from 6:00 to 9:00 PM

Tickets are $50/person to have a gourmet food buffet and a glass of
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Acoustic music from Kelly’s Lot and Friends.
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