Sahlab

Sahlab

By
From
Cairo Kitchen
Serves
4-6
Photographer
Jonathan Gregson

Another popular Ramadan drink, loved especially during the winter, sahlab is Turkish in origin and was brought to Egypt when the country fell under the occupation of the Ottoman Empire. Its popularity spread across the world and in the seventeenth and eighteenth centuries, it was sold from street stalls in England and called ‘saloop’ or ‘salep’. It was traditionally made from turning orchid tubes into a flour, then adding hot milk or hot water. Nowadays, due to the price and threat to the wild orchid population, many sahlab mixes are made with artificial flavours. Outside of Egypt, you should be able to find sahlab powder in Middle-Eastern grocers.

Ingredients

Quantity Ingredient
125g sahlab starch powder
1 litre milk, cold
100g sugar

For the topping

Quantity Ingredient
2 tablespoons desiccated coconut
2 tablespoons pistachios, chopped
2 tablespoons peanuts, chopped
2 tablespoons raisins

Method

  1. Stir the sahlab starch powder into the cold milk.
  2. In a small pot, heat the milk and sahlab mix and add the sugar. Bring to a boil, then reduce the heat and simmer for 5 minutes until thickened.
  3. Serve hot, topped with the nut and dried fruit mixture.
Tags:
Egyptian
Cairo
Middle
Eastern
street
food
restaurant
chef
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