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Matches in DBpedia 2014 for { <http://dbpedia.org/resource/Mahlab> ?p ?o. }

• Mahlab abstract "Mahlab is an aromatic spice made from the seeds of a species of cherry, Prunus mahaleb (the St Lucie cherry, aka the Mahaleb cherry). The cherry stones are cracked to extract the seed kernel, which is about 5 mm diameter, soft and chewy on extraction. The seed kernel is ground to a powder before use. Its flavour is similar to a combination of bitter almond and cherry. It is used in small quantities to sharpen sweet foods.It has been used for centuries in the Middle East and the surrounding areas as a flavoring for baked goods. In Greek American cooking, it is the characteristic flavoring of Christmas cake and pastry recipes. Thanks to renewed interest in Mediterranean cooking it has been recently mentioned in several cookbooks.In Greece it is called μαχλέπι (mahlepi) and is used in egg-rich yeast cakes and cookies such as Christmas vasilopita and Easter tsoureki. In Cyprus it is called μέχλεπι (mehlepi) and is used in a special Easter cheese pie or cheese cake called φλαούνες (flaounes). In Turkey it is used for pogača. In the Middle East and Anatolia it is used in Ramadan sweets including çörek, kandil simidi, ka'kat and ma'amoul. In Egypt powdered 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 flavour the traditional Easter bread, cheoreg.There are many alternative spellings of this spice: محلب, مَحْلَب, mahlab, mahalab, mahleb, מהלב, mahaleb, mahlep, mahalep, μαχλέπι, μέχλεπι, mahlepi, machlepi or makhlepi. The final 'b' of the original Arabic word becomes 'p' in Turkish due to the phonologically regular unvoicing of the final 'b'.".
• Mahlab thumbnail Prma_002_shp_(Prunus_mahaleb).jpg?width=300.
• Mahlab wikiPageID "3059257".
• Mahlab wikiPageRevisionID "548666658".
• Mahlab hasPhotoCollection Mahlab.
• Mahlab subject Category:Arabic_words_and_phrases.
• Mahlab subject Category:Cherries.
• Mahlab subject Category:Cypriot_cuisine.
• Mahlab subject Category:Greek_cuisine.
• Mahlab subject Category:Iranian_cuisine.
• Mahlab subject Category:Middle_Eastern_cuisine.
• Mahlab subject Category:Spices.
• Mahlab type Abstraction100002137.
• Mahlab type Chemical114806838.
• Mahlab type Cherries.
• Mahlab type Cherry112641796.
• Mahlab type Compound114818238.
• Mahlab type Material114580897.
• Mahlab type Matter100020827.
• Mahlab type Part113809207.
• Mahlab type PhysicalEntity100001930.
• Mahlab type PlantMaterial114991712.
• Mahlab type Preservative114997529.
• Mahlab type Relation100031921.
• Mahlab type Spice115050011.
• Mahlab type Spices.
• Mahlab type Substance100019613.
• Mahlab type Wood115098161.
• Mahlab comment "Mahlab is an aromatic spice made from the seeds of a species of cherry, Prunus mahaleb (the St Lucie cherry, aka the Mahaleb cherry). The cherry stones are cracked to extract the seed kernel, which is about 5 mm diameter, soft and chewy on extraction. The seed kernel is ground to a powder before use. Its flavour is similar to a combination of bitter almond and cherry.".
• Mahlab label "Mahaleb".
• Mahlab label "Mahlab".
• Mahlab label "Mahlab".
• Mahlab label "Махлаб".
• Mahlab sameAs Mahlab.
• Mahlab sameAs Μαχλέπι.
• Mahlab sameAs Mahaleb.
• Mahlab sameAs m.08nsh1.
• Mahlab sameAs Q465554.
• Mahlab sameAs Q465554.
• Mahlab sameAs Mahlab.
• Mahlab wasDerivedFrom Mahlab?oldid=548666658.
• Mahlab depiction Prma_002_shp_(Prunus_mahaleb).jpg.
• Mahlab isPrimaryTopicOf Mahlab.