Seeds
Mahlab
Prunus mahaleb (seed kernel)
Small pale kernels from a wild cherry stone, ground into festive breads and pastries for a cherry-almond scent.
Also called: mahleb, mahaleb, mahlepi, mahlep, st lucie cherry kernels
Around the world: μαχλέπι (el) · mahlep (tr) · محلب (ar)
- Nutty & toasty
- Fruity & sour
- Floral
- No heat
Flavour and aroma
cherry, bitter almond, marzipan, slightly bitter. Bitter-sweet, cherry and almond.
- Heat
- No heat
- Forms
- whole, ground
How to use it
grind · Dry grinding technique
Grind kernels just before use in a spice grinder or mortar (a pinch of sugar helps). Use about 1/2–1 teaspoon per 500 g flour; more turns bitter.
infuse · Simmering technique
For syrups and milk puddings, warm the ground kernels in the liquid and strain.
- Greek tsoureki and other Easter breads
- Armenian choereg
- Ma'amoul and Arab festive biscuits
- Turkish çörek
- Cheese pastries and sweet yeast doughs
Identifying good quality
Small (about 5 mm) oval kernels, pale tan to beige. Fresh kernels smell clearly of cherry and almond when cracked; rancid ones smell of old oil or paint. Pre-ground mahlab is often stale.
Origin and history
Origin: Southern Europe, the Mediterranean and western Asia, from the St Lucie cherry (Prunus mahaleb).. Grown and used: Grown in Syria, Turkey, Iran and Greece; used in Greek, Turkish, Levantine and Armenian baking..
Mahlab kernels have long been used in the eastern Mediterranean and Middle East to scent festive breads and biscuits. It is the characteristic aroma of Greek tsoureki, Armenian choereg and many Arab ma'amoul recipes, usually alongside mastic.
Commonly told; not firmly documented
Recipes with mahlab
No recipes use it yet.