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What is Mahlepi Spice Exactly?

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redsoxdw_

redsoxdw_

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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.
 
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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.
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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!
 
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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.
 
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