[2] Mahleb is used in small quantities to sharpen sweet foods and cakes,[2] and is used in production of tresse cheese.

It has been used for centuries in the Middle East and the surrounding areas as a flavoring for baked goods.

Recipes calling for the fruit or seed of the "ḫalub" date back to ancient Sumer.

[4] In Greek cuisine, mahlep is sometimes added to different types of holiday breads and cakes, such as christopsomo (gr: χριστόψωμο) in Christmas, vasilopita in New Year's day, and the braided tsoureki in Easter (called cheoreg in Armenian and paskalya çöreği in Turkish).

In Egypt, powdered mahlab is made into a paste with honey, sesame seeds and nuts, eaten as a dessert or a snack with bread.