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Mahleb or mahlepi is an aromatic made from the seeds of a species of cherry, (the Mahaleb or St Lucie cherry). The cherry 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 and , and also similar to .

Mahleb is used in small quantities to sharpen sweet foods and cakes, and is used in production of .

It has been used for centuries in the 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.Gadotti, A. (2014). Gilgamesh, Enkidu, and the Netherworld and the Sumerian Gilgamesh Cycle. De Gruyter. . In recent decades, it has been slowly entering mainstream cookbooks in English.

In , mahlep is sometimes added to different types of holiday breads and cakes, such as ( ) in Christmas, in New Year's day, and the braided in Easter (called cheoreg in and paskalya çöreği in ).

(2015). 9780199313624, Oxford University Press. .

In , it is used in poğaça scones and other pastries. In the Arabic Middle East, it is used in ma'amoul scones. In , powdered mahlab is made into a paste with honey, sesame seeds and nuts, eaten as a or a snack with bread.

In English, mahleb is sometimes alternately spelled as mahalab, mahlep, mahaleb, etc.


See also
  • List of cherry dishes

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