Mahlepi, Mouhalepion, St Lucie cherry, Mahaleb cherry, (Prunus mahaleb). ID: 278-49

The "holy trinity" of Lambri confectionery consists of mahlep, cardamom and mastic.

This is an intense spice with a very special taste that comes naturally to us from the East.

Mahlepi results from the processing of the cherry stone. Its aroma is so special and special that in the Eastern Mediterranean and the Middle East it was originally used in perfumery. Later it became an important aromatic, mainly for sweets.

It tastes similar to a combination of bitter almond and cherry. Used in small quantities to emphasize the sweet taste of traditional pastries.

It has been widely used in the cuisine of Middle Eastern countries for centuries, with the largest crops being found in Syria and Iran.

In Greek cuisine it is used mainly in buns, royal pies and cookies. In Cyprus it is called mehlepi and they are used in a traditional Easter pie called flauna.

In addition to breads, buns and other pastries, mahlebi goes well with dairy products.

Try using it in a cream, which you will serve yourself, or you will use it to fill a tart, in cookies, cakes with dried fruits, royal pies and vanilla creams.

Also combines perfectly with honey. Just keep in mind that it can give a bitter taste, so use it wisely!

Try it in combination with fresh fruit and compotes.

Therapeutic properties: Mahlepi, contains an ingredient coumarin, which has soothing, calming, anti-inflammatory and vasodilating action.