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Mahleb

Spice made from cherry pits From Wikipedia, the free encyclopedia

Mahleb
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Mahleb or mahlepi is an aromatic spice made from the seeds of a species of cherry, Prunus mahaleb (the Mahaleb or St Lucie cherry). The cherry stones are cracked to extract the seed kernel, which is about 5 mm diameter, soft and chewy on extraction. The seed kernel is ground to a powder before use. Its flavour is similar to a combination of bitter almond and cherry,[1] and also similar to marzipan.[2]

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Mahleb kernels in a manual grinder

Mahleb is used in small quantities to sharpen sweet foods and cakes,[2] and is used in production of tresse cheese.

It has been used for centuries in the Middle 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]

In Greek cuisine, mahlep is sometimes added to different types of holiday breads and cakes, such as christopsomo (gr: χριστόψωμο) in Christmas, vasilopita in New Year's day, and the braided tsoureki in Easter (called cheoreg in Armenian and paskalya çöreği in Turkish).[5]

In Turkey, it is used in poğaça scones and other pastries. In the Arabic Middle East, it is used in ma'amoul scones. In Egypt, powdered mahlab is made into a paste with honey, sesame seeds and nuts, eaten as a dessert or a snack with bread.

In English, mahleb is sometimes alternately spelled as mahalab, mahlep, mahaleb, etc.

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