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Tsoureki
Tsoureki ((ギリシア語:τσουρέκι)), also known as شوريك (Arabic), ''panarët'' (Arbërisht), ''choreg'' or "chorek" (Armenian չորեկ), ''çörək'' (Azerbaijani), ''kozunak'' (Bulgarian козунак), ''cozonac'' (Romanian) or ''çörek'' (Turkish)), is a sweet, egg-enriched bread, rooted in the cuisines of Western and Central Asia.〔''Толковìй словарь живаго великорусскаго язîка'', Dal' V.I., IAS, 1869〕 It is formed of braided strands of dough. There are also savoury versions.
Such rich brioche-like breads are also traditional in many other countries, such as Hungary and the Czech Republic. Examples of similar breads from other cultures are badnji kruh in Croatian cuisine, folar de páscoa in Portuguese cuisine, Brioche in French, kulich in Russian cuisine, panettone in Italian cuisine and challah in Jewish cuisine.
==Greek traditions==
Rich brioche-like breads (often braided) are known by various Greek names that represent three major holidays for Greeks: Easter, Christmas and New Year's. There are many local varieties of these festive breads, based on milk, flour, eggs, sugar, yeast, butter, and a flavoring which can be mahleb, Chian mastic or cardamom. The butter is added after kneading: the dough is stretched, brushed with melted butter, folded and stretched again repeatedly, until all the butter is incorporated. The result of this technique is that the baked bread separates easily into strands. A good ''tsoureki'' should be soft, moist and fluffy, yet stringy and chewy.
Tsoureki may be eaten at any time of year, often for breakfast, but it is also associated with several holidays.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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