Botanical Name: Prunus mahaleb
Mahlebi is an ancient and aromatic spice made from the seeds of the St. Lucie cherry tree, native to the Mediterranean region and parts of the Middle East. It has been used for centuries in Middle Eastern, Mediterranean, and Central Asian cuisines, primarily in baked goods and desserts. The spice is derived from the small, bitter seeds of the cherry tree, which are dried and ground into a fine powder or sold whole.
The flavor profile of mahlebi is unique, offering a combination of sweet and sour notes with a hint of bitterness. It has been compared to a mix of almonds, cherries, and rosewater, with a subtle, nutty undertone. This complex and delicate flavor makes it ideal for infusing richness and aroma into both sweet and savory dishes. Although mahlebi has a slightly bitter taste when raw, it mellows out when cooked or baked, releasing its fragrant and floral qualities.
In culinary traditions, mahlebi is most commonly used in pastries, breads, and desserts. It is a key ingredient in Greek, Turkish, and Arab cuisines, where it flavors special festive breads such as Greek tsoureki (a braided Easter bread), Turkish çörek, and Arab ma’amoul (semolina-filled cookies). Mahlebi adds a subtle sweetness and a distinctive almond-cherry flavor to these traditional recipes, making them truly unique.
Beyond breads, mahlebi is also used in cakes, cookies, and even some dairy-based desserts such as rice pudding or custards. In Syria and Lebanon, for instance, it’s added to rice puddings and milk-based desserts for an extra layer of fragrance. It can also be sprinkled on top of pastries before baking to add a sweet, aromatic touch.
While it’s less common in savory dishes, mahlebi can still find its place in spice blends or as a subtle flavoring agent in certain meat dishes, especially in combination with other Middle Eastern spices.
The use of mahlebi is relatively easy in the kitchen. Since the flavor is potent, it is often used sparingly—just a pinch of ground mahlebi is enough to enhance a recipe. The seeds can be ground fresh at home to release maximum flavor, but pre-ground mahlebi is also widely available.