THE BEST Greek Tsoureki - Easter Bread Recipe Ever | Christine Cushing
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- เผยแพร่เมื่อ 13 เม.ย. 2020
- My Greek Easter Bread-Tsoureki has been a lifelong journey in the making and why I think keeping our cultural traditions is so important. I share with you all the secrets of how you can make these fragrant, delicate sweet loaves in your kitchen. We discuss the 2 spices - Mahlepi and Masticha that give Tsoureki it's special aroma and flavour. For everyone all around the world celebrating Orthodox Easter this bread is a annual tradition. FULL RECIPE BELOW.
RECIPE: GREEK EASTER BREAD - TSOUREKI
4 cups all-purpose flour ( 1000ml)+ upto 1 cup for kneading
1 ½ tsp. instant yeast (7.5 ml) or 1 ½ pkgs active dry yeast
¾ cup warm milk (180 ml)
1/2 cup warm water (125 ml)
3 eggs
1/3 cup melted butter (80 ml)
3/4 cup sugar(180 ml)
1 tsp. ground anise(5 ml)
1 tsp mahlepi (5 ml)
1/2 tsp. ground masticha (available at Greek food shops)(2.5 ml)
grated zest of 1 lemon
grated zest of 1 orange
1 tsp salt (5 ml)
1 beaten egg for brushing bread
Combine 4 cups flour in a bowl of stand mixer fitted with hook. Stir in yeast.
In another medium bowl whisk water, milk, eggs, sugar, spices, grated lemon and orange zest and melted butter . Add egg mixture to flour on low speed. Mix on low until dough is sticky and begins to slide up the hook, about 5 minutes. Add the salt last. Adding flour as needed.
Turn mixture on to well floured surface and knead using flour as required. Dough may not require full amount of flour. Dough should be smooth and elastic but slightly sticky to the touch. Process should take about 10 minutes. Let rest in a buttered bowl covered with plastic for 2 hours or until doubled in bulk.
Gently turn onto un-floured surface. Pull gently into a rectangle and cut into separate 3 equal portions and cut each of those into 3 strands. Gently hold onto ends of strands and tap gently to stretch. Braid three strands into one braid.
.
Transfer braid to baking sheet lined with parchment paper. Place a hard boiled red tinted Easter egg where seam is. Cover and let wreath rise in a warm place for about 50- 60 minutes or until finger imprint does not spring back.
Brush with beaten egg and bake on middle rack of preheated oven at 325 D on convection, for 33-33 minutes or until brown and hollow sounding when tapped on bottom. Cool completely.
Makes 3 braids
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#easterbread #GreekEasterBread #easter - แนวปฏิบัติและการใช้ชีวิต
My turkish father who was born and raised in greece is missing this tsoureki so much so i really want to bake one for him and i am glad to find a real greek recipe! Thank you
You are most welcome. This should definitely remind him of childhood. I hope you try it.
What I do when it’s on the sticky stage I wet my hands with melted butter and work it in! Amazing...I remember my yaya doing that and I have always done that ... everyone waits for me to make it for Easter 🐣
I will be making this for my Orthodox Easter my godmother was Greek and I love the Greek breads
I just made this for Easter this year. It turned out better than I expected. Thank you!!
You are welcome. I’m so glad you liked it
Chapeau bas! ( translation from French “my hat goes to you”) I made the Easter bread and it was success , very close to yours! Thank you for making us better cooks, giving us detailed instructions and hints to avoid failing. Guys, follow her way to the T and you are guaranteed results! Christine you are brilliant instructor with a super cute personality. Happy Easter, God bless you and your family ❤
I can’t thank you enough for your fabulous recipe and all of your tips and advice. It came out amazing! I lost my Yia Yias, Aunt and Mom before I ever had the chance to learn from them, but I know they would be so proud that I am able to now make and share this tradition with my children. Thank you, thank you!
You are most welcome. My apologies for the late response. It is about time to make them again so I hope you continue the tradition this year.
I always gable down one all by myself. They are baked by my Greek neighbor's lady which she refuse to give me the recipe. So thank you for sharing.
They are tough to resist! Thank you
I think I want to upgrade my tools and start over again. At my age cooking was getting boring with new heart friendly food but I’ve recently gotten the bug thanks to you. Yummmmm to it all
There you are! More good vibe enthusiasm. Lovely Easter bread! Going to try it! Thanks so much
Thank you ! It's a pleasure to spend some time in the kitchen with you
Ahh thank you so much !! 🙏 ❤️ I stocked up on these spices before quarantine just for this! Thank you 😊
Finally my dad's having 20 KG flour in the basement mentality, is coming in handy!.
Italian gramma Gina
Thanks for sharing this great recipe I will definitely give a try
Thanks for showing us, looks lovely! I like that you added anise.
Definitely going to make this for Greek Easter this year! Thank you for sharing your recipe!
Oh yes. It’s almost time and I can’t wait to make it also. Thank you
I LOVE this recipe! It comes out excellent every time I make it. Thanks for sharing!!!
It is my pleasure 👏👏
I really love baking bread. It's so rewarding I would love to try this one...soon.
Elizabeth I agree. Hope you try it. !
amazing bread. yum!
Glen J's Kitchen thank you for watching
Made your recipe today. I am not a very confident baker but they Tsourekia/Easter bread turned out great! Your recipe is delicious and your video really helped me! This was a test run. Will be making again for Orthodox Easter. Thank you Christine!
That is so great to hear ! I love the test runs ! Happy Easter
Thank you for helping keep your traditions alive! I love my italian traditions kept alive too. But we each have similar recipes and totally different recipes that defines each of the cultures. So keep sharing the traditional recipes so the next generations will be able to make them and appreciate them for taste and the meanings
Thank you so much! Yes these traditions are valuable and we must keep them going. Grazie !
Loved the video and loved hearing about your memories with your cousin.
Thank you ! We remember it as a very special time. Stay safe !
I need this in my life !
lightfighter540 oh. So do we 😀🇬🇷
Thank you for sharing your hard work. Plan to make this recipe this Easter.
My pleasure. I will also be making it soon. Happy Easter
🌼🌿 Very delicious ,Bravo 😆 .
Such beautiful loaves of bread.
Thank you. They are really delicious
WOW ❤ just made this tonight and they turned out amazing ! Thanks Christine ! Happy Easter ✝️
Thank you! My apologies for the late response. I hope you had a great Easter also.
I made this for Easter this year. It was a hit! The bread is also good as a gift between holidays.
That is so great ! I hope you make them again this year.
Thank you for the recipie
With pleasure !
The aroma and taste of Masticha is like no other! Amazing!
turboplazz it’s so difficult to describe because you just have to taste it ! Thanks
So my mom used to do it completely by hand! 10lbs of flour. She had very strong arms! STRONG GREEK WOMAN🇬🇷🇬🇷🇬🇷🇬🇷. Kali Anastasi !
Yummy!
Oh, Christine. What a great vlog. How I love to make my Italian Easter Sweet bread. There is something so organic and magical about dough! As you were creating this masterpiece I was feeling it in my soul. I just love making dough. Although I love my Italian Easter bread, your recipe with these beautiful Greek spices have got me going. I will be searching for them because I just have to experience your recipe with the Greek spices. OMG. Gotta do this. Thank you so much for all of your videos. Each unique and luscious. I have always loved Greek food and have enjoyed watching you create great food. PLEASE DON’T STOP!!! 👏👏👏👏👏👏❤️❤️❤️❤️
Thank you so much. I appreciate your kind words and glad you are enjoying my videos.
Thank you so much Christine I made my Easter bread yesterday for the very very first time but I tuned in this morning Easter Sunday to check your video and you taught me a lot and I want to thank you very very much Happy Easter
It is my pleasure. The bread world is so vast that it's a never ending learning curve . I'm about to make mine tomorrow for our Orthodox Easter this weekend.
Excellent job,well done,bravo!
Thank you ! It's our favourite in our house.
Great job looks AMAZING !!! Χρονια Πολλα με Υγεια👏👏
Thank you so much !
I use to watch you on Food Chanel .. I am so happy that I found you here. Thank you to share your recepies.
Thank you for watching ! So glad you discovered my channel
Yummy.
Many thanks
Almost done with first proof . Smells so good . I made it a few weeks ago as a dry run for Greek Easter tomorrow. I finally got the hang of braiding . Oh and size of loaf is the short side of pan or 12 inches. And thank you for answering my question about freezing. But I did use extra large eggs! I wasn’t looking when I bought them.
You gave me hope to try that amazing bread once again (after so many miss than hits). I also use 1/3 tsp kakoule/kardamon beans (stripped from the outer shell and crashed in a mortar) adds a "lemony" spiciness to the mix
amazing i can almost sell it.. thank you so much for your time and efforts. many blessings
ooof, Xristos Anesti, I'll make it next year.
I have made some really delicious French toast with my tsoureki!
My all time favorite sweet bread. I am obsessed with making the perfect tsoureki, and every year I tweek the recipe of the previous year. I have never added anise, but I do add mahlepi, cardamom, and a very small amount of masticha. I may try anise, though. Nothing like traditions! Thanks for sharing your recipe.
It is my pleasure. Cardamom would also be really nice. thank you
Εξαιρετική δουλειά, θα δοκιμάσω την συνταγή σου.
Good Morning, my dear Christine, from Greece. Found you by chance... and I am very happy about it! KALO PASCHA with love and health!
Cristina Engel thank you so much ! Kalo Pascha and stay safe
Beautiful loaves...
Thank you !
Thank us Christine got it, love making this bread, I make them as vasilopites Soula😊
happy Holidays. I hope you'll be making it for New Years again.
Hi Christine, Happy Easter. Stumbled across your channel , so happy I did , new subscriber.iam Greek Australian.
Your recipes are authentic🤗
Jenny Petrakis Christos Anesti! I hope you had a great Easter and thank you for the Sub ! Stay safe
Christine, I was going to ask you for this the other day. I’ve been craving this bread for a long time. 🙌🏻🙌🏻🙌🏻
Yesim730 yeah ! Just in time then. Thank you
MyFavouriteFoods ChristineCushing t
Looks nice and yummy! 😍😋👌
Thank you
Hi Christine....wow....your kitchen must smell incredible. Thank you for printing up the recipe for me to follow along...I'm gonna try this one. My dear departed Auntie Mary (Ukrainian heritage) used to make special Easter breads. My mother didn't because she'd just go to Auntie Mary's. I haven't had anything like it since my favourite Auntie passed away many years ago. This brought back such a nice memory. Take care.
Thank you and so glad it brought back memories ! Stay safe.
I just discovered your podcast. I have made a "Greek" Easter Bread for years. A recipe from Bon Apetit. Not as traditional or as rich as your recipe. I learned so much more about this bread from your video and see all the ways mine will be improved! And I want to give your recipe a try! Thank you!
Thank you so much. I’m glad I could add to your love and knowledge of Easter bread. Be well
Συγχαρητήρια φιλη μας για άλλη μια φορά.υπέροχα τα τσουρέκια ❤
Euxaristo. Nasaste oli Kala stin agaminemi mas Elada.
This was an excellent video: why the thumbs down. People are so critical
Thank you ! People are definitely too critical about everything these days😀
Gotta try this, you are TEASING us !! LOL
Hi Christine - I just found you today and subscribed! We used to live in North Jersey near a Greek Orthodox Church. Every September they had a Greek Festival and we would walk to the church and indulge in the wonderful Greek foods. I miss doing that and all the good flavors. Therefore, I am happy to find you! I am going to take a look at your Pastitsio recipe because that was my husband's favorite. I hope to make this delicious bread...would love to see it with the red Easter egg too! Thank you for sharing your time & talent!! Hugs from Arizona! ~Rita
Thank you so much for the Sub!.
Good job dear keep it up
My mum would make batches of these, she had to i would eat them like there's no tomorrow :) might explain
why i was a chubby greek kid haha!
I want a piece of it!
Sol Elarien we are currently rationing 😎thanks for watching
Like you, I have watched many videos and every single one is so different. I have seen the spices added to the dry ingredients and or to the wet ingredients. I have seen Salted and unsalted butter used. I have watched where someone let the bread rise 5 times, so interesting. I have seen where some don't use bench flour and just leave it in the bowl after mixing to rise.
I'm sure the variations are crazy, This is my method and ingredients, based on many years of trials and finessing . I just made some and they are great . Thank you
Xristos Anesti! Thank you Christine. I just made a. Tsourekia recipe by Dimitrias Dishes, it was my first time making bread, like your family mine did not bake bread. I love Tsourekia. So I ran into a problem right off, mu dough looked so dry. So I added more warm milk till It was sticky and stretchy. Then it rose. It was so sticky, so bench flour, got it to brsid ok. Baking, my bottom was black, so Im going to drop my temperature to 325 and see what happens. I only baked the bread 30 min. If itvwas not for the dark bottom, the bread was very good. Dimitrias technique is very different than yours. You truley mastered this recipe. Thank you for sharing.
Christine you wont believe it but i tried this maybe 3 times never ever it was good better said it was just horrible.. now i will give it a try again after following by letter your instructions and maybe this time my family will be happy!! thank you !!! :)
lunasun sun perhaps the 4th time will finally bring success ! We love it so much. Thank you for watching
@@ChristineCushing i hope so i try tomorrow.. i let you know!! :)
A couple years ago I made a vasilopita for our Greek Christmas theme (yes, my theme won). I couldn't find the mastic anywhere, so I had to make the cake without. It was awesome, but I would have loved to try a new flavor.
It is a very interesting and specific flavour that is iconic in this bread. I hope you can try it someday ! Thank you
@@ChristineCushing Is mace at all similar?
@@nonenoneonenonenone mace is not similar. It’s a very unique spice. Thank you
I have plenty of flour(50 lbs, I know- a lot! But we have a restaurant that closed because of what’s been happening.) So I’ve been baking lots of bread to share with neighbors. It’s an all purpose flour though with a higher protein content than other brands. It’s King Arthur-I love the way it behaves, lol! I would like try this though I’ve heard that the mahlepi gives a bitter flavor or maybe those people used way too much, 🤷🏻♀️. Anyone experienced/heard this before? Thanks for the video Christine!
Καλή Ανάσταση!
Sylvia Sanchez although I have not used King Arthur, I have heard that it’s a great flour. With the mahlepi, it’s all about the amount, so it’s important to use just enough ( I have tested this over the years ) . Thank you and stay safe !
I ADORE READING
I love making thick French toast with this bread, so delicious
Oh yes that is delicious !
❤️❤️❤️❤️
Thanks for a nice easy to follow recipe. All morning I pondered over 5 different recipes and just as I was about to start with some variation to all I found yours. I have the masticha but not the mahlepi (was too late to order when I decided to give Tsoureki a try) so I used cinnamon and nutmeg. Will definitely try it again when I have some mahlepi. They came out great. Thanks again for taking the time to make and share .
stacy katsotis that is great to hear. You did some good improv but glad they were a success ! Happy Easter
I think this would make amazing French toast. I have anise, but not the other two Greek spices, what could I substitute for these. I love your PBS channel where you teach people to cook.
If you have anise , I would double up on that and add more citrus zest and I would be incredible French toast. Thank you for watching me on PBS also
Looks delish! I want to make this for Easter this year. Is the time and temperature different is you don't have a convection oven?
Every oven will have slightly different time and I would keep the temp the same for non convection and bake them a bit longer. Thank you
@@ChristineCushing Thanks so much!
Hi..can you tell me the purpose for using the mastica?can I leave it out?thank you..your bread turned out beautiful..also..how many tsps of active dry yeast should I use plz?in the description it says 1 and a half pkgs?
What of flours with a low Glycemic Index for those with blood sugar issues? Suggestions?
Also what if you have just a regular oven with the electric element?
Mmmm
I am so grateful for your page, I lost my mom, my Yiayia and my great aunt before I could get all these recipes.💗
Carla Oska-Gerak I’m sorry to hear that. I’m happy that you discovered my channel and I wish you a Happy Easter !
Thank you! Happy Easter to you and yours! 💗
Hi Christine, if I don’t have a convection oven, at what temperature shouldI bake them? Thank you!
In a still oven I would go with 350 Degrees instead of 325 convection. Thank you !
Thank you Christine!
I use my mother-in-laws recipe. I boil three or four cinnamon sticks in a glass of water for 5 minutes.Remove the
Sticks and add 1 cup of milk. If using active yeast let this cool and then add the yeast. I use three packets of active yeast.
This recipe calls for about 2 lbs of flour.
After butter,sugar and eggs are mixed in a separate bowl, add flour to it.
Hi Christine
Wow amazing ingredients
In my culture people have as gum as well to. I love Greek food and people
Can you please make mathythera ? I uesd to have it in Greece on the little cart . Thank you
MEANDMYSELF AMi thank you ! I’m not familiar with this dish, unless it has another name. Can you describe what it is ?
Hi thank you I have never made it myself . It was a shaped puff pastry and cheese inside
Anise or star anise a perfect substitute for Ouzo in these recipes
Yes I agree. I am making it right now !
Hi Christine,
Do you have a recipe for koulourakia? I've tried several different recipes and they failed. Please help!
yum....koulorakia another favorite cookie!! !! google olives and feta...from facebook, she is an Australian Greek, and has the BEST Koulorakia cookie recipe bar none!!! I've made them and they are so addicting!!
All butter 1 pound! I even make mine GF and they roll beautifully! Also Ive made then sugar free with Powdered Swereve. One step at a time GF , sugar free, my goal is ZERO CALORIES!!! ;) I know that wont happen. So it was my husband who even fixed my dough when I left in the refrigerator for two weeks. It was like bread crumbs. Guess was he did , softened butter. Kept working it in till the cookies rolled. So they baked up a tiny bit denser, but still really delicious! Butter, butter, butter!!! Your cookies will be amazing!! I donate thousands of cookies for festivals. No shortening, no oil, just Butter!!!
Hi Christine, Can I make this a week before Pascha and still be fresh? Also, you bake in a convection oven at 325D for 33 mins. At what temp should I bake at and for how long with a conventional oven?
Of you want to make it a week earlier , you can either freeze the finished loaves or freeze them after you braid and before you proof for final time . They must be very well wrapped. At room temperature , without any additives , they will not stay fresh. Kalo pasxa !
Sorry , for a still oven use 350 degrees for about 30-35 minutes or again until golden brown . Thank you
Thank you for the recipe , I made it today , I think it looks very nice , I made it one piece though not 3 so it took longer time in backing some 47min. A bit the dough was too sticky , that perhaps I should have added some more flour
When you make it in one piece it will definitely be more difficult to get the cooking just right. Perhaps trying 2 instead of 3. Thank you
any substitute for the mathlab and mastic, since it can be hard to find.
Hemlata Bisnauthsing it’s difficult to sub those 2 but if you up the anise and orange zest , it will still be amazing !
Hello and thnx for the receipe. How much flour in total for the receipe please?
Marian Maijor my pleasure ! The full recipe is below video description. I used about 4 3/4cups for this one .
Looks great and straight forward
Another recipes I had come across
They said use exclusively bread flour
What’s the diff?
Thank you. Bread flour has more protein / gluten so it will give you more rise and a more airy texture. Not cakey. I hope helps. Happy Easter
@@ChristineCushing Thank you for the explanation.
Happy Easter to you and family!!
❤️
May I ask what size cookie sheet did you use to get an idea of how long to make the breads? Thanks!
Use short side of pan to measure or 12 inches.
@@denisecurtis872
Thank you!
Xristos Anesti!
Will be trying your recipe soon! Would it work to substitute sugar with honey?
Yes you can use honey instead of sugar. Thank you and have fun making it
@@ChristineCushing Thank you Christine! Made it once with sugar, will try next time with honey. Happy Orthodox Easter to you!!
Christine, where do you buy these spices?
Here we buy them at either Greek bakeries or specialty stores. I hope this helps
It be great with greek coffee or american coffee
Christine I learned that Canada has the best flour in the world. I was taught that our A/P flour acts like a bread flour. Is this not correct?
I love bread, I will convert this to sourdough because I can't eat regular yeast. Thanks for sharing your favourite bread.
Sarah Canadian wheat is definitely amazing and has a high protein content . It’s such a complex world , but you can use our A/P like bread flour for certain breads. This is definitely one of them. Let me know how it works as a sourdough. Thank you
I wanted to see how it would differ from challah. When I lived in New York, some stores sold Greek bread as challah, but it was not quite the same. It didn't have the spices, certainly. Challah has the egg, is sweetened with barley malt syrup and/or honey, but does not have milk or butter, just oil, water. 4 cups of flour, one cup of water, one package of yeast, one-to-three tablespoons of sweetening of choice (honey, malt syrup or dark corn syrup, molasses), one or two tablespoons of oil, and one teaspoon of salt, two or three eggs (or more). No spices. Raisins are sometimes added. The braid is usually five or six, if you know how. You can also turn it to one side so one braid is on top, which makes it a little loftier. Whether the egg wash is also sweetened, depends on you. I think commercial bakeries do add malt syrup to the egg wash. Sesame seeds or poppy seeds go on top. Bake at 350. Adding zest is a delicious idea that would go very well with certain holidays! Your sensory excitement comes across, if without the actual scent. I'd love to smell the spices. I always use anise instead of fennel, as fennel causes gas.
Hello, I was wondering where I can buy mahlepi in Woodbridge , Ontario.
I just saw it recently at Copa's - in the Greek aisle, Dufferin and Steeles. I hope this helps.
U could get it from the Greek pastry shops or a market that sells Greek products, hope this helps
رائع وصفاتك فعلا رائعة لقد تم الاشتراك بقناتك فعلا تستحقين ذلك
Christine,I was wondering if u could be kind to send me the actual ingredients of the thourekia, in cups, thank u
Could you please tell me here in Germany 🇩🇪 how to make Flaunes
With best thanks for you
God bless you 🙏🙏🙏
Greetings from Germany 🇩🇪
My apologies for the late reply. I just saw your question. I have not made flaunes although I know they are amazing. Thank you for watching
❤❤❤❤❤❤❤❤❤❤❤
I am making it right now. It's sooo great.
Can we use anise liquor? Thank you.
Alcohol would affect the texture of the dough, and possibly the rising and sweetness. Different result, most likely, but a spoonful wouldn't hurt.
Your cooking is superb but where do i find the wuantitirs of the ingredientd please. Yas ta kheria sou
If I use Tsoureki Flour, do I need to make any modifications to the recipe?
I have not seen tsoureki flour , so I don't really know what you are referring to. Every flour will have a different protein content and so it will vary. You can always look at the eventual texture of dough as per video. I hope this helps.
Hi, Christina, Don’t pay attention to that Sofia, who said U talk a lot.She must be a nervous impatient character! On the contrary, it is SO RELAXING TO FOLLOW U. THANK U AGAIN. I could smell all the aromas, .Incited me to bake a kouloura !Ευχαριστω Οlga B
haha. Thank you ! It is a recent trend that people have no attention span. I'm glad you appreciate hanging out with me in the kitchen because all these little details make all the difference. BE well
I'm sorry people say you talk about... Don't pay attention to them .. I have been sitting here waiting for my Easter bread to rise so I've been Listening to you since 1am. have been enjoying and learning alot. First time l made easter bread Burnt. 2nd time it worked out. OK not bad. 3rd time Same issue as the 1st. It was very sticky, l have Watched others and they add flour. I added a bit at a time. Just would not rise. 😔 Stuck in the Oven Extremely low heat to see if it would rise. I was Ok. Took it out still sticky but not too bad. Put into bread loaves. Back to the oven again to rise. This is almost 4 o'clock in the morning. Don't feel it's gonna rise any more. Exactly at 4 I am going to bake it. Getting sleepy 😴. It would be hard for advice maybe it is not for me. My husband Wanted me to make more Easter bread. This became depressed. I enjoyed listening and watching you I will Pretend it's me doing it. I apologize l'm getting very sleepy my hubby has come out a couple of times. Take care 🙂
As I searched on google about instant yeast vs active dry yeast, it stated that 1tsp instant yeast=1.25 tsp active dry yeast only. But in your recipe, it looks like more than 3 tsp of active dry yeast would be needed. Thank you.
You are correct that dry active yeast is about 25 % more than instant yeast. My recipe says 1 1/2 tsp. instant or 1- 1/2 packages active dry . That will work. I hope this helps. For this recipe you need 1 1/2 packages dry active yeast.
@@ChristineCushing I can't find instant yeast in any store now. I only have active dry yeast in a little jar. I watched your cooking show in TV many years ago when I was still in high school. Now I am happy to see you back on youtube. Stay safe and all the best to you, Christine.
Chi Lam thank you and so glad you discovered my channel. I see why you are asking now. Because instant yeast is a bit lighter in weight and people don’t generally have scales I suggested these measurements. It would be totally fine to use 2 tsp of dry active yeast. I hope this helps and that you try it. Be safe !
@@ChristineCushing Thank you.
Would cardamom instead of star anise be a complimentary flavor? Or perhaps cardamom AND anise?
Cardamom in combination with anise would be great. It does give it a more eastern flavour profile but definitely great. If you can find and use mahlepi , the cardamom will mask the unique floral flavour of the mahlepi. I hope this helps.
Can I get the specialty greek ingredients online or a specialty store
I'm pretty sure you can get them on line but I always go to a specialty store that carries them this time of year. Thank you
Thanks