Mahleb

Mahleb, also known as Mahalepi, is a fragrant spice derived from the seeds of the Prunus mahaleb cherry. To produce this spice, the seeds are cracked open to reveal the soft kernel inside, which is subsequently ground into a powder. The flavor of mahleb is a distinctive blend of bitter almond and cherry, with a hint of marzipan.

This spice is typically used in small quantities to impart a touch of sweetness to cakes and other baked goods. It's also an essential ingredient in making tresse cheese. Mahleb has a long history in Middle Eastern cuisine, where it has been used for centuries to flavor various confections. Recently, it has started to appear in English cookbooks as well.

In Greek cooking, mahleb is indispensable for traditional holiday breads such as tsoureki, New Year's vasilopita, and Easter cheoreg (paskalya çöreği). In Turkey, it is used in poğaça scones and other pastries. Across the Arabic Middle East, mahleb is a key ingredient in ma'amoul pastries. In Egypt, powdered mahleb is blended with honey, sesame seeds, and nuts to create a delicious paste that is enjoyed as a dessert or snack with bread.

You might encounter mahleb spelled in different ways, such as mahalab, mahlep, or mahaleb. Regardless of the spelling, this spice's unique taste and versatility make it a cherished ingredient in many culinary traditions around the world.