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]
 Whole stones; the seeds are inside | |
| Alternative names | Mahlepi |
|---|---|
| Type | Spice |
| Region or state | Middle East |
| Main ingredients | Cherry seeds |
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
editReferences
edit- ^ Levitt, Barbara, ed. (November 2008), Edible: An Illustrated Guide to the World's Food Plants, National Geographic Society, p. 294, ISBN 978-1-4262-0372-5, Preview, p. 294, at Google Books
- ^ a b Reuter, Christoph (2016-01-13). "Mini-Republics: A Syrian Village Seeks to Survive amid Carnage". Der Spiegel. Retrieved 2016-03-08.
- ^ Gadotti, A. (2014). Gilgamesh, Enkidu, and the Netherworld and the Sumerian Gilgamesh Cycle. De Gruyter. ISBN 161451545X.
- ^ MacMillan, Norma, ed. (October 2010), The Illustrated Cook's Book of Ingredients (1st American ed.), Dorling Kindersley, p. 354, ISBN 978-0-7566-6730-6
- ^ The Oxford Companion to Sugar and Sweets. Oxford University Press. 2015-04-01. ISBN 978-0-19-931362-4.