Ground Mahlepi is an aromatic spice that comes from the seeds of the Petrocherasia, also known as the Mahlepokerasia (Prunus mahaleb). This tree is native to Asia Minor and produces small seeds, which are used to create this unique spice.
Mahlepi gives a special flavor to many pastries, adding an aromatic and pleasant character. While it is almost unknown in the West, it is widely used in Middle Eastern countries and Mediterranean cuisine. In Greece we know it mainly from their addition to Easter buns. A very small amount can take off your sweets.
Where can I use grated mahlep?
Grated mahlepi is a unique Greek spice with an almond and cherry flavor, which adds a special touch to our sweets.
Typical Uses:
- Bread rolls: It is an integral ingredient of Greek tsoureki, giving them their characteristic aroma.
- Bagels: It is added to various types of cookies, such as Lagana cookies, for a richer flavor.
- Other sweets: You can put it in cakes, cookies, Easter cookies, and other sweets for a different touch.
- Sweets of the spoon: It adds an interesting flavor to spoon sweets, such as cherry, sour cherry or plum.
More creative uses:
- Easter bread: You can add it to the Easter tsoureki dough along with other flavorings, such as mastic or makhlepi.
- Pastes: You can add it to homemade hazelnut or almond pastes for a more complex flavor.
- Granites: Sprinkle a little mahlep on a lemon or orange granita for an unexpected flavor.
- Drinks: You can add a pinch of mahlep to hot milk or a rum-based cocktail for a more exotic flavor.
Tips:
- Quantity: Start with small amounts, as mahlep has a strong aroma. You can always add more if needed.
- Combinations: Machlepi goes very well with other aromatics, such as cinnamon, cloves, mastic, and rose water.
- Fresh: Always use fresh mahlep for the best results.
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