Middle East

Mahlab

Prunus mahaleb (St. Lucie cherry) – the seed kernel from within the pit.

Seed kernel.

Part Used

Dried kernel, ground fresh just before use (loses aroma quickly once ground).

Form

Local / Regional Names

Mahleb (also transliterated mahlep, mahaleb).

Countries / Cuisines

Syria, Lebanon, Turkey, Greece, Cyprus, Iran.

Flavor & Aroma

Sweet, nutty, with cherry-almond and floral undertones.

Culinary Uses

Aromatic flavoring for festive breads and pastries.

Classic Dishes

Greek tsoureki; Middle Eastern ka'ak; Cypriot flaounes.

Pairings

Orange blossom, mastic, sesame.

Timing

Grind just before adding to dough – pre-ground mahlab loses its aroma within weeks.

Storage

Whole kernels keep well over a year sealed and dark; grind only as needed.

Substitutions

A mix of almond extract and a touch of cherry flavoring approximates the profile, though not closely.

Cultural / History Notes

Extracted from the pit of a specific cherry species rather than the fruit itself – a distinguishing point often missed by home cooks unfamiliar with the ingredient's botanical origin.

Blend Cross-References

Not typically part of a savory blend; used standalone in bread and pastry doughs.