Tsoureki · Turkish · Main Course
Tsoureki
Born in Turkey
“A sweet holiday bread with lemon, orange zest, mastic resin, and mahleb—known by dozens of names across cultures.”
0 people have eaten this dish and left their thoughts across 6 platforms
8 in 10 mention aromatic with mastic and mahleb first
6 in 10 say it's worth it for the butter and egg-rich
5 in 10 would come back the same week
Synthesised from Google · Yelp · Reddit · 3 food blogs · Updated August 2026
The story the reviews tell
Tsoureki is a sweet holiday bread that travels across cultures by many names—from the Armenian katʿnahuncʿ to the Romanian cozonac to the Turkish paskalya çöreği. Built from flour, milk, butter, eggs, and sugar, it gets its character from citrus zest, mastic resin, or mahleb, those spices that make it taste like celebration. The Greek Easter variation, lampropsomo, carries the bread through both Greek and Armenian diaspora tables, a bridge of dough and tradition.
What makes this version distinct
Tsoureki (Greek: τσουρέκι), also known as bsatir, čʿorek, or katʿnahuncʿ (Armenian: պսադիր, չորեկ, կաթնահունց); çyrek (Albanian); kozunak (Bulgarian: козунак); cozonac (Romanian); paskalya çöreği (Turkish); or šurēk (Hijazi Arabic: شُريك), is a sweet holiday bread made with flour, milk, butter, eggs, and sugar. It is commonly seasoned with lemon and orange zest, mastic resin, or mahleb. Lampropsomo, a variation of tsoureki commonly called "Greek Easter bread", is made by Greeks during Easter in Greece, and the Greek diaspora. It is also called "Armenian Easter bread", and eaten during Easter in Armenia, and the Armenian diaspora.
Signature elements
What people love
- aromatic with mastic and mahleb
- butter and egg-rich
- travels across multiple cultures
- Easter tradition
Know before you go
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