What are ground black-cherry pits known as in the Middle East ?
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Answer: C. Mahlab
Explanation
Mahlab is the traditional Middle Eastern spice produced by grinding the hard pits of cherries. The St. Lucie cherry yields aromatic stones that add a distinct nutty and floral flavor. Culinary traditions across the region rely on this unique ingredient to enrich various baked goods. The St. Lucie cherry tree is cultivated across parts of the Mediterranean and Middle East. Extracting the kernel from the hard pit requires specialized cracking and grinding techniques. The resulting powder contains coumarin, which gives the spice its characteristic sweet aroma.
Bakers incorporate mahlab into traditional holiday breads, pastries, and sweet festive cookies. The spice is a staple ingredient in Greek tsoureki and various regional Easter breads. Chefs appreciate its complex flavor profile that resembles a mix of bitter almond and cherry. Falafel consists of spiced, deep-fried balls made from ground chickpeas or fava beans. Bagna cauda is a warm garlic and anchovy dip originating from the Italian Piedmont region. Baba ghanoush is a popular Mediterranean dip made primarily from roasted and mashed eggplants.
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