Mahlab, Mahleb or Mahlepi are aromatic spices. The kernel extracted from the seeds of Prunus mahaleb is about 5 mm in diameter, which is soft and chewy when extracted, but the ground is powdery before use. The taste is similar to almond cherry (Christian 1982).

For centuries, it has used the Middle East and its surrounding areas (especially Turkey, Lebanon, Syrian-Palestinian territories, Iraq, Kuwait, Armenia, Iran and Greece) as sweet or sour nut additives for bread, cheese, cookies and biscuits. In America, it has always been a staple food. In Greece, American holiday cakes and pastry recipes. Due to the renewed interest in Mediterranean cooking, it has recently been mentioned in several recipes.

Mahleb is used in Greece. It is usually considered as a holiday cake, such as tsoureki, similar to yeast cakes and biscuits rich in eggs. In Turkey, it is used for Po aca. In the Middle East and Anatolia, it is also related to Ramadan desserts, including "rek", "Kandil simidi", "Ka'kat" and "Ma'amoul". It is also used to flavor the traditional Armenian festival cake "Choereg". In Cyprus, it is called "flaounes" and is used for special Easter cheesecake or cheesecake (φ λ α ν ε).

There are many spellings to choose from for this spice: mahlab, mahalab, mahleb, mahaleb, mahalep, Mahalep, μ α χ λ π ι, mahlepi, machlepi or makhlepi.

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