Egyptian Sahlab or Sahlep |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Usually it's made from the starchy bulbs of a plant called orchis mascula. For those who don't get original sahlep powder, this is a recipe with cornstarch as a substitute. Feel free to use the original thing, though :). Ingredients:
2 teaspoons cornstarch |
4 cups milk |
3 teaspoons sugar, to taste |
2 tablespoons rose water, or |
2 tablespoons orange blossom water |
2 teaspoons pistachios, finely chopped |
4 dashes cinnamon |
Directions:
1. Mix cornstarch with two tablespoons of the milk until smooth.
2. Bring remaining milk to a boil, stir in the dissolved starch, whisking with a whisk so that the liquid gets smooth.
3. Simmer on low heat for about 10 minutes, stirring constantly, until milk thickens.
4. Stir in sugar.
5. Add rose water or orange blossom water.
6. Serve hot in cups or mugs, garnish with chopped pistacchios and cinnamon.
7. Enjoy!
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