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Mahleb is an aromatic spice made from the seeds of the St Lucie cherry (Prunus mahaleb). It is a type of cherry used in small quantities to enhance the sweet flavor of traditional desserts.
It is widely used in the cuisine of Middle Eastern countries, with the largest cultivation in Syria and Iran. In Greek cuisine, it is mainly used in tsoureki, vasilopita, and koulourakia. In Cyprus, it is called mechlepi and is used in a traditional Easter pie called flaouna.
Additionally, in Turkey and the Middle East, it is used in sweets eaten during Ramadan, such as maamoul. In Egypt, powdered mahleb is ground and mixed with honey, sesame, and nuts to make a paste that is eaten on bread as a dessert.
Mahleb contains coumarin, which has soothing and anti-irritant properties.
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