Greek Food, Cooking and Recipe Community

What is Mahlepi Spice Exactly?

1 - 3 of 3 Posts
redsoxdw_

redsoxdw_

Active member
I have some Greek recipes that call for Mahlepi (in Greek) - also known as Maheleb and other names, depending on the language. I have recently found a source near me - a place where I can buy it - so I can try some of the recipes.

I also did some research about what it is! Thought I'd share:

This unique spice has its roots in the fragrant cherry plums of the Prunus mahaleb tree in the Middle East. The seeds inside these little fruits are ground to make the mahleb spice that we've come to love.

Mahleb hits you with a sweet, floral scent, and a flavor that's a mix of bitter almond and cherry, with just a touch of spice. It's a star player in Greek baked goods like tsoureki, a sweet bread that's a staple during Easter but is also used in many other pastries and breads.
 
  • Like
Reactions: Voula
redsoxdw_ said:
I have some Greek recipes that call for Mahlepi (in Greek) - also known as Maheleb and other names, depending on the language. I have recently found a source near me - a place where I can buy it - so I can try some of the recipes.

I also did some research about what it is! Thought I'd share:

This unique spice has its roots in the fragrant cherry plums of the Prunus mahaleb tree in the Middle East. The seeds inside these little fruits are ground to make the mahleb spice that we've come to love.

Mahleb hits you with a sweet, floral scent, and a flavor that's a mix of bitter almond and cherry, with just a touch of spice. It's a star player in Greek baked goods like tsoureki, a sweet bread that's a staple during Easter but is also used in many other pastries and breads.
Click to expand...
Yes! Mahleb is ground cherry stone from St. Lucy’s cherry trees, which are popular throughout the Mediterranean. I mention in my post for Tsoureki, which is where it's most commonly used here in Greece!
 
  • Like
Reactions: k_tsoukalas
I love the first moment of opening the bottle of mahleb. I never realized it's from a cherry tree, and I can totally see it - or rather smell it lol.

What I love about Mahleb is its subtle yet distinctive flavor that can transform simple baked goods into delightful pastries with a hint of exotic sophistication. It's not overpowering, which makes it a perfect partner to ingredients like almonds, sesame, and even cheese in pastries.

I use it in tsoureki of course but have experimented with it in other pastries - mainly cakes. I've also snuck a little bit in my baklava filling! It's delightful - I really like experimenting with it. I also discovered it pairs well with chocolate. I tried it in tiro pita once - it was good - and I've used it in cheesecake.
 
1 - 3 of 3 Posts
You must log in or register to reply here.

JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

Is lamb or beef more traditional for giouvetsi?

I've been looking into traditional Greek giouvetsi recipes lately, and I'm curious about which meat is considered the most traditional. I've seen recipes that use lamb, others that call for beef, and even some that use chicken.

I love the idea of slowly cooking the meat in a rich tomato sauce with orzo until everything becomes tender and flavorful. However, I'm wondering whether lamb or beef would be the more authentic choice.

Is one traditionally preferred in certain regions of Greece? I've read that lamb is often associated with older Greek recipes, but beef seems to be very common in modern versions of giouvetsi.

I'm also curious whether the choice of meat changes the way the dish is prepared. Does lamb require different seasonings or cooking times than beef?

For those familiar with traditional Greek cooking, which version do you prefer, and which would you recommend trying first?

What is the secret to making really good Greek lemon potatoes?

I've been making Greek lemon potatoes for years, and it's one of those dishes I make completely by feel. I don't measure anything, and I never really thought about how I make them because it's all second nature to me.

Recently, I tried teaching someone how to make them. Everything seemed straightforward while we were cooking together, but when they went home and tried making them on their own, all kinds of things went wrong! The potatoes weren't cooking evenly, the texture wasn't quite right, and the lemon flavor didn't come through the way it should.

It made me realize how much I rely on instinct when cooking traditional Greek food. I rarely write down recipes, so explaining every little detail is harder than I expected!

For those who make Greek lemon potatoes regularly, what tips would you give someone who's just learning?

Do You Put Cinnamon in Your Keftedes?

I’m curious how everyone here makes keftedes, especially when it comes to cinnamon. I know some Greek families add a little cinnamon to the meat mixture, while others would never think of putting it in.

In my experience, even a small amount can change the flavor quite a bit. It gives the keftedes a warmer, slightly sweeter spice in the background, but I can also see how it might not be for everyone. I’ve had versions that lean more heavily on oregano, mint, parsley, garlic, and onion instead.

Do you put cinnamon in your keftedes? If you do, how much do you usually use, and was that something your family always did? I’d also be curious to know if it varies depending on what part of Greece your family comes from.

Would love to hear how everyone seasons theirs and what you consider essential for really good keftedes.

Do You Make Avgolemono Thick or Brothy?

I usually prefer avgolemono somewhere in the middle. I don’t like it so thick that it feels almost like a cream soup, but I also don’t want it completely thin and brothy. For me, the best version has enough egg and lemon to give the broth some body while still keeping it light.

A lot probably depends on what kind of avgolemono you’re making, too. In chicken soup, I like it a little more brothy because I want the rice or orzo and chicken to still stand out. With something like lahanodolmades, I don’t mind the avgolemono sauce being thicker because it is coating the food rather than serving as the soup itself.

The lemon level matters just as much as the thickness. I like enough lemon to make it bright and noticeable, but not so much that it overwhelms everything else. I think balance is really the key.

Do you put potatoes in your briam?

I've noticed that there are quite a few variations of briam, especially when it comes to which vegetables people include. One ingredient I'm particularly curious about is potatoes. Do you always put potatoes in your briam, or do you prefer making it without them?

I usually think of briam as a combination of zucchini, eggplant, potatoes, tomatoes, onions, and plenty of olive oil. I love how the potatoes absorb all those wonderful flavors as everything slowly roasts together in the oven.

However, I've seen recipes that leave the potatoes out entirely and focus more on the summer vegetables. I imagine that makes the dish a little lighter.

I'm also curious whether there are regional differences in how briam is prepared throughout Greece. Does your family have a particular way of making it? And what vegetables do you consider absolutely essential?
Sign up for a free account and share your thoughts, photos, questions about Greek food, travel and culture!

WorldwideGreeks.com is a free online forum community where people can discuss Greek food, travel, traditions, history and mythology.
Join Worldwide Greeks here!

JOIN COMMUNITY FOR FREE

LOGIN TO YOUR ACCOUNT
Back
Top