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
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 tsoureki breads, including Christmas bread, the New Year's vasilopita and the braided Easter bread called cheoreg in Armenian and paskalya çöreği in Turkish.[5]
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
References
- ^ a b Reuter, Christoph (2016-01-13). "Mini-Republics: A Syrian Village Seeks to Survive amid Carnage". Der Spiegel. Retrieved 2016-03-08.
- ISBN 161451545X.
- ISBN 978-0-7566-6730-6
- ISBN 978-0-19-931362-4.