Mahlep has a typical aroma - fruity, sweet and somewhat reminiscent of almonds. In the Middle East, it is used to flavor countless desserts and goes well with popular ingredients such as almonds and pistachios, apricots and dates, or sesame seeds and rose water. Occasionally, pickled cheese is also flavored with mahlep and black cumin.
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- Open text field 1: Mahleb, mahlep, maleppi, rock cherry, rock sour cherry, Prunus Mahaleb, mahlab, mahlepi, mehlepi, ottolenghi, lenghi, ottolengi, Israel, Orient
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Also: rock cherry pits, mahleb, mahlepi, rock soft cherry pits.
The rock cherry is a species of wild cherry native to southern Europe and anterior Asia, and its seeds are used in the preparation of numerous oriental desserts. Mahlep tastes nutty and somewhat reminiscent of almonds. However, the aroma is significantly sweeter.
Mahlep is the flavor-dominant component of the Greek yeast plait tsoureki, typically prepared at Easter time. In the Middle East, mahlep is used in fruitcakes, puddings and rice pudding and goes very well with dried fruits such as dates, figs or apricots.
Mahlep is usually used in ground form. Coffee or spice grinders are suitable for grinding. However, with a little patience and strength, the seeds can also be crushed in a mortar. In recipes, it is often recommended that the skin be removed. In our experience, this is not necessary.
Tsoureki, chorek, ma'amool, kandil rings, vasilo pita.
Sweet, almond-like aroma
Mastic, cinnamon, cardamom, sesame, blue poppy, mace.