Mahlepi

Mahepi, also spelled mahlepi or mahaleb (Prunus mahaleb), is a spice derived from the ground kernels of the mahaleb cherry seeds. The tree is native to the Mediterranean region and western Asia, and its seeds have been used for flavoring in traditional baking for centuries.

Flavor and aroma are the key characteristics of mahepi. The ground kernel offers an intense, almond-like aroma with subtle cherry notes and a hint of musk. Because of its strong profile, it is used sparingly to perfume doughs and pastries rather than as a dominant flavor.

Culinary uses of mahepi are common in Middle Eastern, Balkan, and some Mediterranean baking. It is a traditional addition to certain breads and cookies, including maamoul and other date- or nut-filled pastries, as well as various sweet breads and festive baked goods. The seeds are typically ground to a fine powder and incorporated into doughs or mixed with sugar.

Preparation and storage: The seeds are collected, dried, and ground to a powder or used whole in small quantities. Ground mahepi should be kept in an airtight container in a cool, dark place to preserve aroma. Because of its potency, small amounts are sufficient for most recipes.

Availability and substitutions: Mahepi is sold in specialty spice shops and Middle Eastern markets, sometimes under the label mahaleb or mahaleb seeds. If unavailable, a combination of almond extract (very sparingly) and a touch of vanilla can mimic some of the nutty notes, though substitutions will not replicate the exact flavor.