Sahlab is the name of a lovely and comforting warm creamy winter hot drink in the Middle East.
It can also have more of a pudding consistency and be eaten with a spoon.
Made using a unique thickener which provides an uncommon but delicious flavor.
What is Sahlab?
Sahlab is a Middle Eastern milk pudding, usually served to warm you up on a cold day.
The same way that you might enjoy hot chocolate as a winter drink.
The powder sahlab is like magic, it turns your milk and cream into a yummy thick and nutritious pudding.
This is all thanks to a flower that is a real beauty in itself; the wild orchid.
The Romans used to make a drink from grinding up orchid bulbs that they used as an aphrodisiac.
The drink became popular in the Ottoman times, and then spread to Europe and the Middle East.
How to Make Sahlab
It is very similar to making pudding, but even easier.
Start by heating milk and cream over medium heat until warm.
Combine the sugar and the sahlab, then add to the milk and cream.
Using a whisk, stir constantly until it comes to a gentle boil.
Turn down the heat, and add the rose water.
Remove it from the heat and allow it to cool.
(Depending on how much of the thickener you put in you will have either a thick custard drink, or a lovely pudding.)
Then, pour the mixture into small bowls, and chill in the fridge for an hour.
Or pour it into cups and drink it warm.
And it really doesn’t have to stop there.
There are all kinds of options like putting fruit at the bottom, or sprinkling it with raisins.
Cacao nibs or coconut sprinkled on top is lovely, or even use it to make booza ice cream.
But you get the idea.
This pudding is a great launching pad for your favorite flavors and tasty treats.
What to Use as Sahlab Powder Substitute
Sahlab can be difficult to find in a normal supermarket.
I would recommend trying your local Middle Eastern store, if you have one.
It can also be referred to as sahlab mix, or salep powder.
Otherwise, you can make a homemade imitation of sahlab with just one ingredient.
Sahlab is basically the thickener for this dessert.
For each tablespoon of sahlab, substitute a ¼ cup of cornstarch.
A Word on Sustainability
Like all tasty things, there can be a down side, and in this case it is sustainability of the plants the powder comes from.
This drink/pudding is so popular that there are areas in Turkey and Iran where some plant species have become extinct.
There are now controls placed on exports from those countries where this has occurred.
It is a good idea to research where your sahlab comes from, and where no sustainability program exists use cornstarch.
We certainly want to enjoy food from the natural world, but not to the point of losing the resource completely.
Developing and supporting sustainability programs is key to living in our world responsibly.
Tips for Making
- If making it as a drink, pour custard into mugs, or glass cups for an authentic look.
- Sprinkle toppings, using as much or as little as you like.
- If making as a pudding, stir in whatever flavoring, fruit, or chocolate chips, or pralines as you remove from the heat.
- Add the milk and cream to a saucepan over medium heat.
- Mix sahlab with the sugar.
- Heat milk mixture until warm.
- Add sugar mixture and stir constantly with a whisk until you get a gentle boil (stirring all the time).
- Turn down heat. Add rosewater.
- Remove from heat and pour into small bowls.
- Chill in the fridge for an hour and then enjoy!