I was 18 years old before I visited Israel in the winter for the first time. Despite having lots of cousins, aunts, uncles and friends there, all my previous visits had been during the hot summer months, so delicious seasonal winter specialities like sahlab had totally passed me by.
Also known as salep, Sahlab is a thick, fragrant, milky drink, that was developed from ground orchid tubers by the ancient Greeks and Romans, and gained popularity across the countries of the Ottoman Empire (including the area which is now Israel, presumably).
It is still eagerly consumed across the Middle East, and in Israel colourful street vendors pop up in the winter months selling it in polystyrene cups from huge urns. It comes topped with nuts and cinnamon and is utterly delicious. Although you can buy it everywhere from Turkey to Egypt, Jordan and beyond, the thickness of the drink seems to vary by region. In some countries it is allowed to set completely and is served as pudding, in others, it is thinner and more drinkable. The Israeli version seems to be somewhere in the middle. Just about slurpable but also thick enough for spooning.
According to Gil Marks, writing in The Encyclopedia of Jewish Food
Myths and legends around the properties of salep/sahlab abound. The orchid roots from which it is made are said to resemble male genitalia (orchis is Greek for ‘testicle’) and as such the plant and its derivative foods are said to have aphrodisiac qualities. Medieval Jewish philosopher Maimonides (the Rambam) wrote that it could be used to, “strengthen respiration, to revive the spirits, to arouse sexual desire…” and more which I won’t go into here*!
Perhaps it’s just as well that it’s now more usual to thicken sahlab using cornflour than ground orchids, and the light, floral flavour is provided by vanilla and rose water. In Israel you can buy ‘instant’ sahlab – just add milk! – but here in the UK a little more creativity is needed if you want to enjoy a cup of this wonderful drink.
Fortunately, even making sahlab from scratch is not too difficult, and it has the advantage that you can ‘season to taste’ – I find the instant stuff is often too overpoweringly flowery. You can also make it more or less sweet to your preference, although it is traditionally served pretty sweet. I put a tablespoon of sugar in one cup, which is probably less than the average, mind you.
My topping here is the traditional coconut, pistachio, almond mixture plus cinnamon. However, I’ve also added cocoa nibs to this before, which is fabulous, and you sometimes also get raisins and dried fruit. Be as creative as you like!
Sahlab makes a lovely change from hot chocolate on a cold day. Perhaps you could treat your loved one to a cup this Valentine’s day? I’m sure Maimonides would approve…
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Sahlab
Ingredients
- 250 ml milk or non-dairy alternative (Generous 1 cup)
- 1 tbsp cornflour (cornstarch)
- 1 tbsp sugar
- 1/4 tsp rose water
- 1-2 drops vanilla extract
Topping
- 1 tsp desiccated coconut
- 1 tsp chopped shelled pistachios
- 1 tsp flaked or chopped almonds
- Cinnamon to sprinkle
Instructions
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Place most of the milk in a small saucepan and heat over a low-medium flame. Reserve 2-3 tbsp of the milk.
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Mix the cornflour, sugar, rose water and vanilla with the reserved milk, and stir well to combine.
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When the milk is nearly boiling, pour over the cornflour mixture, whisking as you do. Return the liquid to the pan, and heat, whisking constantly, until it comes to a boil.
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Continue to whisk as the liquid simmers gently for 1-2 minutes. It should be quite thick.
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Pour into a cup. Mix the coconut, pistachios and almonds together and spoon onto the top of the liquid. Sprinkle over the cinnamon and serve.
*See PRactical Materia Medica of the Medieval Eastern Mediterranean According to the Cairo Genizah by Efrayim Lev and Zohar ʿAmar.
I’m linking up to a few foodie challenges. Treat Petite is hosted this month by United Cakedom and the theme is ‘Like it, Love it, Gotta Have it!’ which is basically how I feel about this sahlab! I’m hoping that even though it isn’t a bake, it’s a single serve pudding/drink, so that should count, right? (Treat Petite is organised by Cakeyboi and The Baking Explorer)
I’m also joining in with CookBlogShare, hosted by Snap Happy Bakes.
This sounds interesting! Having never heard of it before until I read your post I was like what could this be? I would like to try a cup! Thank you for sharing with this month’s Treat Petite!!
This menu is so cute, you’re making me want to make this.
I’d love to try this, I’m a hot chocolate addict so this could be right up my street 🙂 Thanks for linking it to #CookBlogShare
Thanks Hayley. It’s really yummy and does make a nice change from hot chocolate every once in a while.
I love how this uses pretty simple ingredients to make something that tastes fantastic – I think it’s the mark of a great recipe! Milk and I don’t always get on too well, but I think I’m willing to risk it to try this, it sounds deliciously comforting on a cold, wet, winter’s evening!
Thanks Laura. I’m also not huge friends with milk – I usually make this with oat milk but you could probably use any neutral flavoured substitute.
that looks so comforting. love you blog for discovering new things 🙂
Thanks so much! That makes me really happy to hear 😀
I think I have had this before at a Syrian place. Or at least something similar.
And it was yummy. Forgot to say that!! 🙂
This looks lovely! I love that it uses such readily available ingredients. And it’s aphrodisiac properties sound VERY exciting! Haha
LOL! I think you’d have to track down the orchid powder to get the full effect – good luck!
What a decadent and refreshing treat you have created here; I’m getting a big mug out this very minute….
Thanks! Enjoy 😀
Oh this looks amazing I am such a foodie and so is the bf so we may give this one a go x
Miss Kitty Kaos – Adventures Of A Riot Grrrl
Thanks Kitty! I hope you both enjoy it <3
I’ve never had sahlab before, but it looks delicious! I enjoyed reading the history of the drink too!
Thanks! I always like to find out the background to things like this.
Wow this looks awesome! Thanks!
So fun to learn something new – I’d never heard of this drink! Sounds so warm and cozy for a cold day.
Oh what fun. This drink has completely passed me by, despite spending the 6 winter months in Egypt. Love the idea of ground orchids, though I always thought they were poisonous. I think I might just have to go and make myself a cup now, although the sugar bit might have to be severely curtailed.
I think it depends on the orchid, Choclette. I hope you enjoy it, anyway, even without the requisite ton of sugar!
Wow! That looks deliciously comforting and filling.
Thanks! Comforting is the word – like a cuddle in a mug, with cinnamon on top 🙂