Robyn Eckhardt is the author of Istanbul and Beyond and co-publishes the award-winning food blog EatingAsia. Follower her on
Twitter at @EatingAsia and on Instagram at @IstanbulandBeyond.
The ground pit of a cherry, known in Turkey as mahlep, can be hard to put a finger on, but quite a few Turkish pastries, ice creams, and drinks wouldn’t be the same without it.
