Mahlab, also Mahalab, Mahleb or Mahaleb, is the name given to the seedling from the core of the rock cherry.
In Arabic (especially in Syria), Turkish and Greek cuisine, Mahlab (Turkish Mahlep, Greek μαχλέπι) has been used for centuries as a spice and baking ingredient with a sweet and sour, nutty taste. The powder of the ground kernels is mainly used for bread and pastry specialties (e.g. for Turkish açma). Due to the high fat content, Mahlab does not keep very long.
Mahlab is used in small quantities to spice up sweet dishes and cakes and is used in the production of tress cheese.
