Profile: Mahlab is a powder prepared from the seeds of the St. Lucy's cherry, which is prevalent throughout the Mediterranean.
Mahlab is a baking spice used in pastries and breads from Greece to Iraq. It's in tsoureki, a Greek Easter sweet bread, but it's also in Christmas baking. A teaspoon per cup of flour is commonly used in cookies, cakes, and rolled pastries.
Dairy, whether milk or cheese, goes nicely with mahlab. It begs to be used in rice pudding perfumed with almond and rosewater. Sweetened condensed milk is a great substitute for fruit juice in recipes like crème brûlée. Or in a cheese tart with loads of honey and butter.
I've been munching on an Egyptian dessert made of two parts crushed sesame seeds, two parts honey, one part extra virgin olive oil, with just a hint of mahlab. By the time I stopped eating it with a spoon, I had barely enough to stuff one little croissant. Honey and mahlab are also pals, as are dried fruit and nuts.
|Shelf Life:||2 Years.|
|Basic Prep:||Ready to use as is, no preparation is necessary.|
|Ways To Use:||It's utilized in Middle Eastern and Greek breads, cakes, biscuits, and cheese.|
|Country of Origin:||Middle East|
|Handling / Storage:||Store in a cool, dry place.|
|Allergen Information:||None Specified.|
|Dietary Preferences:||All Natural, Gluten-Free, Kosher Parve, Non-GMO.|