Ground to a powder before use. Has been used for centuries in
the Middle East and the surrounding areas as a flavoring for baked goods.
In Greece is used in ‘egg-rich yeast cakes and cookies’, In Cyprus is used
in a ‘special Easter cheese pie or cheese cake’, Middle East and Anatolia it
is used in Ramadan sweets including ‘Choreg and ma'amoul’. In Egypt Mahlab is
made into a paste with honey, sesame and nuts, eaten as a dessert or a snack
with bread. In Armenia it is used to flavor the traditional Easter bread, ‘Choreg’.