.jpg) Whole stones; the seeds are inside | |
| Alternative names | Mahlepi |
|---|---|
| Type | Spice |
| Region or state | Middle East |
| Main ingredients | Cherry seeds |
Mahleb ormahlepi is an aromaticspice made from the seeds of a species of cherry,Prunus mahaleb (the Mahaleb or St Lucie cherry). The cherrystones are cracked to extract the seed kernel, which is about 5 mm in diameter, and soft and chewy on extraction. The seed kernel is ground to a powder before use. Its flavour is similar to a combination ofbitter almond andcherry,[1] and also similar tomarzipan.[2]
Mahleb is used in small quantities to sharpen sweet foods and cakes,[2] and is used in production oftresse cheese.
It has been used for centuries in theMiddle East and the surrounding areas as a flavoring for baked goods. Recipes calling for the fruit or seed of the "ḫalub" date back to ancient Sumer.[3] In recent decades, it has been slowly entering mainstream cookbooks in English.[4]
InGreek cuisine,mahlep is sometimes added to holiday breads and cakes such asChristopsomo (gr: χριστόψωμο) for Christmas,vasilopita for New Year's Day, and the braidedtsoureki for Easter (calledcheoreg inArmenian andpaskalya çöreği inTurkish).[5]
InTurkey, it is used inpoğaça scones and other pastries. In the Arabic Middle East, it is used inma'amoul scones. InEgypt, powdered mahlab is made into a paste with honey, sesame seeds and nuts, eaten as adessert or a snack with bread.
In English, mahleb is sometimes alternately spelled as mahalab, mahlep, mahaleb, and other variations.
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