Mahaleb

Mahaleb

Mahlab, Mahalab, Malebi, Prunus Mahaleb

Mahaleb:

Sometimes written as “Mahlab, mahlebi,” Mahaleb has a wonderful throaty pronunciation which I cannot write phonetically. It is the seed of the Mahaleb Cherry or the St Lucie Cherry — Prunus Mahaleb. I often taste this spice in Turkish, Greek, Persian and Lebanese desserts. Sometimes the seed is ground into a nutty flour. Mahaleb imparts an earthy, fruity, vanilla, and almond flavor which I find somewhat intoxicating. I use it in my Sweetcycle mahaleb gelato with rose and bitter almond to round out and layer the flavors. As a home cook, I have brewed kombucha with it. As a pastry chef, I have made ice creams, panna cotta, mousse, and syrup with mahaleb.