Mahleb
.jpg) Whole stones; the seeds are inside | |
| Alternative names | Mahlepi |
|---|---|
| Type | Spice |
| Region or state | Middle East |
| Main ingredients | Cherry seeds |
| |
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 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 of bitter almond and cherry,[1] and also similar to marzipan.[2]
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 holiday breads and cakes such as Christopsomo (gr: χριστόψωμο) for Christmas, vasilopita for New Year's Day, and the braided tsoureki for 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, and other variations.
See also
[edit | edit source]References
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- ^ Gadotti, A. (2014). Gilgamesh, Enkidu, and the Netherworld and the Sumerian Gilgamesh Cycle. De Gruyter. Lua error in Module:Citation/CS1/Configuration at line 2172: attempt to index field '?' (a nil value)..
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