(mahleb, mahaleb) a spice obtained from kernels of the black (or mahaleb or St Lucy's) cherry, Prunus mahaleb. This tree is native to Asia Minor but now grows wild or in gardens throughout Europe. The stones of the fruits contain kernels, which are a beige colour and about the size of a peppercorn. These are quite soft and have a nutty chewiness. They are ground and used to give a sweet and spicy flavour to biscuits, cakes, and breads of Turkey, Lebanon, and elsewhere in the Middle East. The spice has also gained a foothold in Greece, perhaps via Cyprus; and it occurs in Armenian recipes.
Helen Saberi was Alan Davidson's personal assistant, and worked very closely with him on the first edition of the Companion, as contributor, researcher, fact-checker, and proofreader. She is the author of Noshe Djan: Afghan Food and Cookery, and co-author with Alan Davidson of Trifle. (HS)
