Sour cherries are so delicious that I suppose it’s not so shocking that someone, somewhere deep in the past kept eating right past the bright red flesh and crunched away at the pit. There that adventurous eater discovered an almond-like flavor, a flavor reminiscent of the cherry but not precisely cherry, with a certain bitterness to boot.
Mahleb, the kernel in the pit of sour or black cherries, is called for virtually only in baked goods and is found in recipes from across the Levant as mahlab, mahaleb, mahleppi, and mahlebi. Will your kaik suffer without it? Most of us who know the flavor of the sweet breads would say yes. Mahleb is used in such small amounts, though, and is not so widely available unless you’re ordering online, that I make it optional. I’ve made my sweet breads with and without, and while you may not get exactly the flavor we want you to have, you’ll be enjoying something supremely delicious either way.
I feel like I tasted mahleb for the very first time when I ground it fresh myself. Spices freshly ground are light years apart in taste and scent from their distant, pre-ground cousins that sit on the grocery store shelf for God knows how long before landing in your kitchen. I was so thrilled to discover a Middle Eastern bulk food-style shop in Lansing recently that carried mahleb—albeit ground—that I over-bought, only to discover that most of the spoils were in fact spoiled, as in stale and inedible. The pistachio nougat was an even bigger disappointment than the bad mahleb; I thought it was going to transport me to the nougat I ate in Lebanon last spring. But the only place it took me was to the trash can (just further incentive to make some here).
A fresh little bag of mahleb from Penzey’s made the bad juju all better. This mahleb, which I ground in the coffee grinder Aunt Louise loaned me that she uses strictly for spices, opened new mahleb worlds for me.
The powder is almost damp in its freshness, with a yeasty aroma that is the soul of a Lebanese sweet bread. Well, almost so—a few other special ingredients (think anise, clove) play a role too.
Consider that whole mahleb is going to last you a good long while if you do take a moment to order some (mine came in four days with standard shipping). Keep the mahleb in the freezer and grind as needed.
…did you order it yet? and a kaik mold too?…good, now we’re ready to make our extra-special sweet bread.
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I'm so glad you're here! You'll find among these pages the fresh and classic Lebanese recipes we can't get enough of! My mission is to share my tried + true recipes -- and to help our Lebanese food-loving community keep these culinary traditions alive and on the table. What recipes are you looking for? Let me know!
I’m so glad you wrote about this, Maureen. Believe it or not, I have some in my pantry. We have a wonderful well-stocked Mediterranean grocery nearby where I can find mahleb and all sorts of other goodies. It makes sense that the cherry pit would have that slightly bitter almond flavor, as almonds and cherries are in the same family. Cheers, and wishing you a Happy Easter.
Maureen, I love your posts. Always so intriguing and warm.
Mahleb is always one of the big surprises in our spice tasting classes- once we grind it, the students can’t get enough of the aroma!
I always learn something new from your posts.
I came across your website while looking for a shish tawook recipe. I want to say thank you for providing me with not only delicious, wholesome recipes that I feed to my 3 year-old daughter but also thank you for the inspiration that your website gives me. I find all of your tips helpful, all of your writings riveting, and all of your photos beautiful. The whole website is a work of art.
Wow Emily, thank you and everyone so much for your kind words!!
Love this kaik series–just bought my first mold! Now this cherry pit thing…since I haven’t seen the recipe yet I’m a bit tentative to buy a bag. How much is a little? And, when you say “black” cherry, do you mean bing-type? Or is there a specific Lebanese-typed cherry called the “black cherry”? I ask this specifically because I wonder if I could also harvest my own cherry pits? I’d love such resourcefulness.
We use 1 tablespoon for a “small” batch (1 1/2 dozen) of ka’ik. The cherry variety is referred to as sour cherry but also black cherry (no specificity for varietel) in some resources. I have never harvested my own mahleb and don’t know anyone who has, but it would be interesting to try–especially up north here in Michigan with all of the cherries! Be sure to get to the kernal of the pit and not the whole pit.
Living in Puglia (southern Italy) I find so many similarities with Lebanese ingredients and your recipes inspire me to give new life and taste to everday dishes….thanks! I have sour cherry trees (we have a masseria and I just finished off preserves, tarts etc and saved my seeds with the intention of making mahleb. Perhaps I’m in over my head….do you know of anywhere I can find guidelines (harvest immediately or let dry, cracking suggestions, storage etc). Grazie! cynthia