This is sought after in Middle eastern homes, when guest arrive with coffee or tea or on its own.

A recipe you want to make again let cool and put in air tight container to keep but believe me won't last more than 2 days iny house.
Even as a midnight snack

INGREDIENTS:

l/2 cup butter

1 cup sugar

2 eggs

1/4 cup milk

1 tbsp. anise

1 tsp. mahlab

1/2 tsp. nutmeg

1 heaped tsp. baking powder

3 1/2 to 4 cups of flour



PREPARATION: in a large bowl blend the flour, the sugar the spices and the baking powder. Whisk the eggs, the melted butter and the milk then add them to the mixture. Knead well with your hands until you get a soft and non sticky dough, If it is needed add flour.

Heat the oven to 375 degrees F. and prepare a non greased baking pan. Get ready a bowl of sesame seeds on hand for the dipping. We are going to start making the ring cookies now, take a part of the dough with your hand and roll it into a log and cut into around 12 cm long as shown in the images then bring both ends together to achieve a ring. Dip each ring at a time in the sesame seeds bowl from one side then arrange them in a tray keeping little space between them for the cookie to rise.
Bake middle shelf 12 min than top shelf for 3min.

Substitutes. Ground Chinese almonds, dried apricot kernels, ground fennel seeds or cardamom can all be substituted for mahlab if you can't get your hands on the real deal. Alternatively, you can grind together one 2-inch stick of cinnamon with three whole cloves and a bay leaf.19 Sept 2022

 

[Bellclare]

NB Mahlab are ground cherry stones with a bitter, almond or cherry taste. It is added to Greek sweet breads, baked goods, and Middle Eastern ... Substitutes. Ground Chinese almonds, dried apricot kernels, ground fennel seeds or cardamom. Alternatively, you can grind together one 2-inch stick of cinnamon with three whole cloves and a bay leaf. When mahlab first hits your tongue it tastes a bit like cherries, a bit like roses, and a bit like almonds. There's a hint of vanilla and something quite floral. Its aftertaste, though, is quite bitter. When cooked, everything changes. You might also see it referred to as mahlap, or mahalepi. - from a Google search.