[Sca-cooks] Mahlepi

[Cathy Harding]

It is also called Mahleb or Mahlab, when I lived in Anchorage, I would bring
some back from Seattle for some friends who run a Middle Eastern restaurant.
They used it in cookies and other things.

Maeve

-----Original Message-----
From: sca-cooks-admin at ansteorra.org [mailto:sca-cooks-admin at ansteorra.org]On
Behalf Of Robyn.Hodgkin at affa.gov.au
Sent: Thursday, August 08, 2002 11:37 PM
To: sca-cooks at ansteorra.org
Subject: [Sca-cooks] Mahlepi

I recently found Mahlepi at a local food supplier.  I couldn't resist buying
a small packet because of the lovely scent that it has, even though I had no
idea what I would use it for.  Doing a brief serch on the web I have found
many references to it, including:

"Mahlepi is an unusual Greek spice with a distinctive, fruity taste. The
finely ground mahlepi powder is made from the inner kernels of fruit pits of
a native Persian cherry tree."

In an historical context I found "Since the biginning of recorded trading,
exotic spices of the East, among them <snip> mahlepi, were brought by Arab
caravans to spice bazaars in Constantinople and Alexandria, and then to the
ancient Greek cities."

I am just curious as to if there are any medieval/renaissance recipes using
this spice around, as I haven't noticed any. Mind you, I am concentrating on
my period (16th C) central europe.

Kiriel

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