Many 5 stars hotels in Turkey greet you with a cup of Sahlab or Salep at arrival. This drink was introduced to Lebanese by Ottomans. Originally it consists of milk and orchid flour, but now many cafés prepare it with milk, sugar and cornstarch. I personally use Sahlab mix, they are available in many brands in Lebanon and all over the world. You just mix it with hot milk and ready in a-snap-of-a-finger! Some add orange blossom water or honey, others top it with pistachios and shredded coconut, but I like it the way dad used to make it, sprinkled with cinnamon and served with kaak on the side.
This thick creamy drink has higher demand on cold winter days, just perfect to snuggle on the sofa with. but I love that during summer it can be found among ice cream flavors.
Sahlab is popular throughout the Middle East, and heard from my vegan friends that it can be done with soya milk.
If you can get Sahlab -Salep- fine powder, here below the recipe!
- 2 cups milk
- 1 1/2 tsp ground sahlab
- pinch (or a bit more) of ground mastic
- 2 tbsp sugar
- Dissolve the mastic in 1/3 cup warm milk. Set aside.
- On a medium heat, pour the rest of the milk and bring to boil. Add the Sahlab by sprinkling gradually and stirring. Keep stirring for about 5 minutes.
- Add sugar and stir. Transfer the mastic milk mixture and stir to form a thick creamy milk.
- Serve hot sprinkled with cinnamon and with your favorite brioche or kaak.