[Sca-cooks] Mahlepi

[Pixel, Goddess and Queen]

Penzey's sells it in whole form. I have some in the cabinet, but I haven't
gotten around to using it, yet.

A recipe for Armenian coffee rolls, called Cheoreg:
http://www.montrealfood.com/mahlab.html

A mamool recipe (didn't somebody find mamool molds, at one point?):
http://cookingwithbj.com/bjcooking/recipe/rcpdetail.php?rcpID=640&rcatID=99

If you do a google search with "mahlab" and "recipe" as your keywords,
you'll pull up a heap o' recipes.

Margaret, who just might have to bake this weekend...


On Fri, 9 Aug 2002, Cathy Harding wrote:

> 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