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Sahlab
Sahlab is the dried root of orchis mascula, used to make a beverage of subtle flavor and consistency enjoyed throughout the Eastern Mediterranean. The powdered root can be found at Middle Eastern specialty shops.
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Total time
10 minutes
8 cups milk, in all
1 heaping tbsp. sahlab powder
1 heaping tbsp. sahlab powder
2 tbsp. finely chopped pistachios
Cinnamon
Cinnamon
Combine the sahlab powder with 1/4 cup milk and mix well. Gently heat 7-3/4 cups of milk, then whisk the sahlab into the pot. Stir constantly for 5-10 minutes until it thickens.
Pour the sahlab into cups, and garnish with chopped pistachios and a sprinkling of cinnamon.
from Serving the Guest: A Sufi Cookbook
Copyright © 1999, 2000
Kathleen Seidel All Rights Reserved
Permission is explicitly granted for educational and non-profit purposes. Please use the credit: Serving the Guest. Copyright 1999, 2000 Kathleen Seidel. Copyright information for previously published material by other authors used by permission, and print sources for images, may be found at http://www.superluminal.com/cookbook.
Copyright © 1999, 2000
Kathleen Seidel All Rights Reserved
Permission is explicitly granted for educational and non-profit purposes. Please use the credit: Serving the Guest. Copyright 1999, 2000 Kathleen Seidel. Copyright information for previously published material by other authors used by permission, and print sources for images, may be found at http://www.superluminal.com/cookbook.