Mahlab (Mahlebi, Mahleb)

Prunus mahaleb
Fam: Rosaceae

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. The world's major producer of Mahlab is now Iran, followed by Turkey and Syria..

Spice Description
Mahleb 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. Mahleb is not readily available outside the Middle East, though you may find it in Greek or Middle Eastern markets.
Bouquet: quite sweet with notes of cherry and almond. Some describe it as resembling marzipan.
Flavour: a combination of fragrant rosewater-like sweetness and a nutty and faintly bitter, but not unpleasant aftertaste..
Hotness Scale: 1

Preparation and Storage
Mahlebi is available whole or ground but, as it quickly deteriorates once ground, it is preferable to pulverise the kernels when needed. Use a pestle and mortar; a coffee grinder is ideal. Generally only small quantities of ground mahlebi are specified in recipes. Store in airtight containers.

Culinary Uses
Mahlab is used widely in Mediterranean countries and the Middle East, especially Turkey, in breads, biscuits and less sweet cakes and pastries. It is well worth experimenting with this unfamiliar but intriguing flavouring. One or two spoonfuls added to a rich pastry for fresh fruit flans gives them a subtle note. Simple milk puddings can be transformed with a few pinches of mahlab and Turkish rice is given its floral fragrance and interesting taste from the spice. A traditional Greek Easter bread is flavoured with mahlab and decorated with coloured eggs. Because of its fragrant character and potential for bitterness, use it sparingly, 1/2 to 1 tsp (2 - 5 ml) to 2 cups (500 ml) of flour in a recipe.

Plant Description and Cultivation
A deciduous tree, 1-12m (3-40ft), with many spreading branches. The bark is smooth and mahogany red. The leaves, up to 6cm (2'/2ifl) long, are bright green, shiny, oval and finely toothed. The flowers are white, single, on long stalks in clusters. The fruit is small, 5-10mm (1/4-3/8in), slightly oval, green at first then black. This early flowering tree grows wild in southern Europe, Mediterranean areas, Turkey and the Levant. It is grown as an ornamental tree in other parts of Europe, including Britain. It can be propagated by seed and is used as a root stock for the sweet cherries.

Other Names
Mahalabi, Mahaleb(i), Mahlab, Mahiepi, Marlev, St Lucie's Cherry
French: mahaleb
German: Mahaleb
Italian: mahaleb
Spanish: mahaleb
Greek: mahiepi
Arabic: mahlab, mahleb

Recipes:

Tsoureki Paschalino: Greek Easter Bread
(pronounced tsoo-REH-kee pahs-khah-lee-NO)

This traditional sweet bread is delicious. There are many variations on the recipe:
it can include a light citrus flavour, can be topped with nuts, and can include the
traditional red egg cooked with the bread. In Greece tsoureki is served with the
Easter meal, though it's excellent for breakfast or brunch too.

Ingredients
12 cups of flour
3 tablespoons of brewer's yeast
1 cup of butter, melted
1 cup + 1 tablespoon of sugar
6 eggs
1/2 tablespoon of mahlab (or crushed aniseed, or vanilla extract)
2-3 pieces of mastic, crushed with 1/4 teaspoon of sugar (or grated peel of 1 orange)
3/4 cup of milk, lukewarm
3/4 teaspoon of sea salt
1 beaten egg
sesame seeds or blanched sliced almonds (optional)
dyed red eggs (optional):

Preparation

Dissolve the yeast in lukewarm milk. Add a few spoonfuls of flour to make a paste. Cover and set aside in a warm place to rise.

In a bowl, combine flour and salt, and add melted butter. Boil mahlab (mahlepi) in a little water, strain, and add the liquid to the flour.
(Alternatively, add 1 teaspoon of mahlepi flavouring). Add the eggs, mastic, sugar, and the risen yeast. On a floured surface, knead the mixture well until it becomes a malleable dough, about 15-20 minutes (or 10 minutes with a mixer). Cover and allow to rise in a warm place until doubled in bulk (1 1/2 - 2 hours).

Preheat oven to 350F (175C).

Punch down the dough and create shapes:

Braids: Shape into 12 or 15 ropes, about 15 inches long. Braid sets of 3 ropes to form loaves. Tuck one or more red eggs into the braids (optional).

Twists: Shape into ropes 20-24 inches long. From the middle of the rope, twist the rope gently. Tuck an egg into the top of the twist.

Other shapes: They can also be shaped into round loaves, rings, or shapes of your choice.
Place the loaves on greased cookie sheets or baking pans, cover, and allow to rise in a warm place until doubled in bulk. Brush with beaten egg.

(Optional) Sprinkle with sugar, sesame seeds, or blanched almond slices.

Bake at 350F (175C) for 30 minutes or under golden brown. (Tap on the bottom; they should sound hollow.) Cool on racks.

Yield: 6 two-pound loaves

Cheoreg - Armenian Coffee Cake

Ingredients
12 cups (3 lbs) flour
1 cake yeast
3 cups melted butter
6 eggs
1 tbls salt
1 tsp ground Mahleb
2 cups luke-warm milk
1 cup sugar
1/2 cup anise (optional)
1 egg yolk

Preparation
Sift the flour and put it in a large bowl, and make a hole in the middle. Dissolve the yeast, melt the butter, beat the eggs, and pour all this into hole. Add in the salt, sugar, and optional anise.

Blend flour with the milk gradually, starting with a spoon and then your hands. Knead for about 1/2 hour or equivalent amount of time in your machine. Knead until dough does not stick. Cover the dough well and let rise for 4 to 5 hours.

Divide into four balls; cut each ball into three slices. Roll out each slice in your hands and then make a braid with the three rolls. Let the four braided loaves stand on a greased baking sheet to rise some more. Brush them with egg yolk (or a wash) and top with blanched almonds. Bake for 20 minutes in a 400° oven, until golden brown.