Mahleb or Mahlab is an aromatic spice made from the seeds of a species of cherry, Prunus mahaleb (the Mahaleb cherry, aka the St Lucie cherry).
In Greece, mahlab is used as a flavoring in tsoureki-type sweet breads made at Christmas and Easter, and makes the kitchen smell delicious. Substitutes: Ground Chinese almonds, or ground fennel seeds, or cardamom. Alternatively, grind together one 2-inch stick of cinnamon with 3 whole cloves and 1 bay leaf. In the U.S., mahlab kernels or powder may be available in larger markets, or in specialty groceries catering to Mediterranean and/or Middle Eastern cuisines. Mahlab may also be marketed as St. Lucie Cherry Kernels, or ground cherry stones.. Physical characteristics: Spice Description. Mahlab is the dried kernel of a small cherry stone. It is oval, about 5mm (3/16″) long, buff-coloured with a finely wrinkled skin and a cream-coloured interior. The powdered spice is yellowish, similar to the colour to mace. All of these names refer to an unusual fragrant spice made from the stones of a small, black cherry tree that grows wild in the Mediterranean region across to Turkey. It was first used for perfumes in the Middle East and Turkey, where it later became popular as a spice for flavouring breads. Mahlab (also known as mahlepi), a member of the rose family, is the pit or stone, of a sour cherry that grows on a tree indigenous to western Asia. This spice’s name has several different spellings including: mahlab, mahalab, mahleb, mahlepi and mahaleb. Mahlab-Mahlepi is Good for These Foods: Mahlab-Mahlepi is used primarily in Middle Eastern cooking, especially in Turkish and Syrian cuisines. This fragrant spice has a nutty essence that lends sweet and sour flavors to breads such as the Greek sweet bread (tsoureki), cheeses, biscuits, cookies and desserts. Return to List of Spices-Herbs from Mahlab-Mahlepi When you need mahlab for a recipe, you can grind the pits in a spice mill or with the use of a mortar and pestle. As with all spices, mahlab should be stored in a cool dry place, and you should try to use it within a year or so for the most powerful flavor. Ad. Ad. Baked goods commonly call for mahlab, and it is also used in some cheeses and meat dishes. Several traditional holiday breads like Armentian choereg, Turkish ka-kat, and Greek tsoureki call for mahlab, and it is also used to make Ramadan treats in the Middle East. Here's another one of those spices that makes you wonder how people got the idea to eat it. Mahlab is a powder made from the seeds of the St. Lucy's cherry, found in different parts of the Mediterranean, that requires drying and cracking open rock-hard cherry pits. It's a little difficult to find mahlab seeds whole, though your chances improve at Middle Eastern markets come Easter. The powdered version is more common, and I've even seen it at some Indian groceries. You can also find it online at Penzeys for about $3 an ounce. There are many alternative spellings for this spice; mahlab, mahalab, mahleb, mahlebi or mahaleb. All of these names refer to an unusual fragrant spice made from the stones of a small, black cherry tree that grows wild in the Mediterranean region across to Turkey. It was first used for perfumes in the Middle East and Turkey, where it later became popular as a spice for flavouring breads. Dairy pairs well with mahlab, either in the form of milk of cheese. It's a spice crying out to be used in rice pudding, which is often scented with almond and rosewater. Its fruitiness would make a welcome addition to creme crème, brulee brûlée or anywhere else that fruit chunks or juice'just wouldn. t do It's a little difficult to find mahlab seeds whole, though your chances improve at Middle Eastern markets come Easter. The powdered version is more common, and I've even seen it at some Indian groceries. You can also find it online at Penzeys for about $3 an ounce. Mahlab is a spice made from the seeds of a variety of sour cherry known as the Mahlep or Mahleb tree. Ad. Baked goods commonly call for mahlab, and it is also used in some cheeses and meat dishes. Several traditional holiday breads like Armentian choereg, Turkish ka-kat, and Greek tsoureki call for mahlab, and it is also used to make Ramadan treats in the Middle East. Mahleb or Mahlab is an aromatic spice made from the seeds of a species of cherry, Prunus mahaleb (the Mahaleb cherry, aka the 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.
http://greekfood.about.com/od/herbsspices/p/mahlap.htm http://theepicentre.com/spice/mahlab-mahlebi-mahleb/ http://www.wikispices.com/mahlab-mahlepi.html http://www.wisegeek.com/what-is-mahlab.htm http://www.seriouseats.com/2010/09/spice-hunting-mahlab-mahleb-mahlepi.html http://theepicentre.com/spice/mahlab-mahlebi-mahleb/ http://www.seriouseats.com/2010/09/spice-hunting-mahlab-mahleb-mahlepi.html http://www.wisegeek.com/what-is-mahlab.htm https://en.wikipedia.org/wiki/Mahlab
what is mahlab made from