What to do with Mahleb Recipe

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Categories: American, Mediterranean, Spice, Spice Blend

Submitted By: D from Toronto.

What to do with Mahleb Notes

This is a general primer on what I do with this wonderful spice.

Preparation Instructions

This wonderful spice, used sparingly, adds a divine aroma and a distinct, pleasant note of taste to baked goods.

Use mahleb in similar quantity to how you use nutmeg in any bread or pastry recipe.

It makes wonderful bread (the best toast with peanut butter you've ever had).

It works wonders with shortbread, pound cake, pie crusts and waffles.


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Lydia R. Said:

Choereg (Armenian Easter Bread) by Ani

INGREDIENTS 1 cup whole milk 2 cups unsalted butter 1 cup white sugar 1/2 cup lukewarm water 2 teaspoons white sugar 2 (.25 ounce) envelopes active dry yeast 5 eggs 8 cups all-purpose flour, or as needed 1 1/2 teaspoons baking powder 1 1/2 tablespoons ground mahleb 1 1/2 teaspoons salt 1 egg, beaten 1 tablespoon sesame or nigella seeds to garnish

DIRECTIONS In a saucepan over medium heat, combine the milk, butter and margarine. Heat until butter and margarine are melted, but do not let it boil. Stir in 1 cup of sugar until dissolved, then set aside to cool to lukewarm. Meanwhile, in a small bowl, dissolve 2 teaspoons of sugar in warm water. Sprinkle the yeast over the surface, and let stand until frothy, about 10 minutes. Crack the eggs into a large bowl, and stir a little to break up the yolks. Slowly pour in the heated milk mixture while whisking constantly, so as to temper the eggs and not cook them. Add the yeast mixture, and stir just until blended. In a large bowl, combine the flour, baking powder, mahleb, and salt. Make a well in the center, and pour in the wet mixture. Stir until it forms a sticky dough. Pour onto a floured surface, and knead in additional flour as needed to make a more substantial dough. Knead for about 10 minutes. Place in an oiled bowl, and set in a warm place to rise for about 2 hours, or until doubled in size. When the dough has doubled, punch down again, and let rise until doubled. It will only take about half as long this time. Separate the dough into 5 even portions, then separate each of those into thirds. Roll each of those into ropes about 12 inches long. Braid sets of three ropes together, pinching the ends to seal, and tucking them under for a better presentation. Place the loaves onto baking sheets lined with parchment paper. Loaves should be spaced 4 inches apart. Set in a warm place to rise until your finger leaves an impression behind when you poke the loaf gently. Preheat the oven to 350 degrees F (175 degrees C). Brush the loaves with beaten egg, and sprinkle with seeds. Bake for 25 minutes in the preheated oven, or until nicely golden brown all over.

Make it Again? Lydia R. would make this recipe again.

Nancy H. Said:

I haven't tried these recipes but I don't know how else to suggest another use for Mahleb: Easter Cheoreg is a wonderful Armenian bread that has a haunting flavor almost like cardamom. I don't have my own recipe, so I'm not contributing one, but there is a recipe for it in a great little cookbook, Treasured Armenian Recipes, by the Detroit Women's Chapter of the Armenian General Benevolent Union (copyright 1949; 20th printing 1972). Two recipes are on page 90. Now that I've found mahleb and know how to process it, I plan to make it myself. (To make berries into powder, toast in toaster-over until warm and you can rub or crack the outer husk. Then grind them and sift to remove separate husk from spice.

Make it Again? Nancy H. would make this recipe again.