Mahleb

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]

Mahleb

Whole stones; the seeds are inside
Alternative names	Mahlepi
Type	Spice
Region or state	Middle East
Main ingredients	Cherry seeds
Media: Mahleb

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.

See also

• List of cherry dishes