Mahleb (ground cherry kernels)
The ground kernels of the stones of wild St Lucie cherry, light beige, with an aroma of bitter almond, marzipan and cherry, in dough for Easter breads, tsoureki, maamoul and cookies.
Mahleb (ground cherry kernels) are the ground or whole kernels of the stones of wild St Lucie cherry, light beige, with a subtle aroma combining bitter almond, marzipan and cherry and a slightly astringent bitterish-sweet taste. They are added by the pinch to enriched dough for Easter breads, Greek tsoureki, Middle Eastern maamoul and kaak, cookies, buns and into milk puddings for a warm spiced aroma.
Recipes with this ingredient
TsourekiGreek cuisine | Baking and desserts
Greek pride, the main dish of the Easter table. Tsoureki is an airy and light pastry that is much easier to eat than the usual Easter cakes, so cook more. Recipe from the Moscow restaurant of Greek cuisine Molon Lave. The recipe shared by the brand chef of the Moscow Greek restaurant Molon Lave Stamatis Tsilias.
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