I adapted the recipe for this lovely Greek Easter bread, Tsoureki, from Anissa Helou's wonderful book, Savory Baking from the Mediterranean. Helou suggests that if you cannot find mahlep, the spice that traditionally scents these soft, rich loaves, you can leave it out. This would, however, be a most unhappy omission, and if you take my word and try it, you'll know why. Mahlep (variously know as mahlepi, mahleb, mahlab) is common in Greek and Middle Eastern baking. Made from the kerne...