Sahlab drink reminds me of cold winter evenings in Canada, where we would gather as a family by the fireplace. It is the perfect winter drink and I love it more than Hot Chocolate.

Introduced to the Middle East by the Ottoman Empire as Salep, centuries ago, it can be found in cafes and street stalls across the Levant region and is popular during the winter months. Sahlab is a powder that is made from the tubers of a kind of orchid flower that is unique to the region.  Some of the fragrant ingredients used in this delicious dessert drink are pistachios, rose water, orange blossom, cinnamon, nutmeg, cloves and many more — all giving it a distinctive Middle Eastern touch. Try this with your family tonight! This drink works perfectly with yummy Anise Cookies!

TanyaAuthorTanyaCategoryDifficultyBeginner

Sahlab drink reminds me of cold winter evenings in Canada, where we would gather as a family by the fireplace. It is the perfect winter drink and I love it more than Hot Chocolate.

Introduced to the Middle East by the Ottoman Empire as Salep, centuries ago, it can be found in cafes and street stalls across the Levant region and is popular during the winter months. Sahlab is a powder that is made from the tubers of a kind of orchid flower that is unique to the region.  Some of the fragrant ingredients used in this delicious dessert drink are pistachios, rose water, orange blossom, cinnamon, nutmeg, cloves and many more — all giving it a distinctive Middle Eastern touch. Try this with your family tonight! This drink works perfectly with yummy Anise Cookies!

INFORMATION

CategoryDifficultyBeginnerYields4 Servings
Prep Time5 minsCook Time10 minsTotal Time15 mins

INGREDIENTS

 4 cups Milk
 1 tbsp Sahlab (or 4 tbsp cornstarch)
 1 cup Sugar
 1 tbsp Rose water
 Cinnamon (garnish)

INSTRUCTIONS

1

Combine sahlab or cornstarch and water in a small cup and stir well.

2

Add milk to a sauce pan or dutch oven pot.

3

Stir in sahlab mixture in milk before it gets warm.

4

Add in rose water and sugar.

5

Stir and bring to a simmer, and keep stirring until thickened. Allow to boil for 2 minutes, while still stirring.

6

Transfer to dessert bowls or mugs and sprinkle with cinnamon and pistachios.

7

Serve Sahlab with Anise cookies.

Ingredients

 4 cups Milk
 1 tbsp Sahlab (or 4 tbsp cornstarch)
 1 cup Sugar
 1 tbsp Rose water
 Cinnamon (garnish)

Directions

1

Combine sahlab or cornstarch and water in a small cup and stir well.

2

Add milk to a sauce pan or dutch oven pot.

3

Stir in sahlab mixture in milk before it gets warm.

4

Add in rose water and sugar.

5

Stir and bring to a simmer, and keep stirring until thickened. Allow to boil for 2 minutes, while still stirring.

6

Transfer to dessert bowls or mugs and sprinkle with cinnamon and pistachios.

7

Serve Sahlab with Anise cookies.

Sahlab

Tanya
Tanya

Born and raised in Toronto, Canada, Tanya knew that Palestine was her symbolic homeland. Always curious about her identity and connecting with her roots, she was eager to strengthen her ties to the Levant and traveled the region, desperate to learn more. It wasn’t until her first trip to Palestine that she became spiritually and emotionally connected.

She studied Political Science and Sociology at the University of Toronto. She then moved to the UAE, supporting numerous NGOs related to children’s welfare in the region. When she had her own family, she created the My Olive Roots platform in the hopes that her children and the Arabs diaspora would have a place to connect, learn and preserve their roots. Tanya enjoys discovering humanist stories and exploring the connection of food and art with culture.

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