Salep/ Sahlab: The Best Winter Drink, EVER

[NicoleFriedman]

I was in Istanbul several years ago and had my first sip of salep/sahlab (the english translation varies). Basically it is a thick, foamy white drink made from the ground root of the orchid. The coffee shop I had it in whipped it up with an espresso foamer and it was heavenly.

I live in NY and thankfully can buy a mix from a specialty store on Lex Ave. I use 1 1/2 Tb mix to 1 cup milk. Whisk thoroughly while heating to eliminate lumps. Once it coats the back of a spoon it's done. I then like to add vanilla, almond extract, cinnamon and ground pistachios. Some people like to add rose or orange blossom water (but I find this makes it taste like soap). Next time I'll probably add some cardamom.

I'm wondering if anyone else loves salep like I do. Also, if you have any idea how to whip it to a foamier consistency without the aid of an espresso machine? Or, if you know of any place in the NYC area that actually sells it hot- I've been to almost every turkish restaurant I know and can't find it.

[ashihad]

we love sahlab like you. I have experienced the taste of sahlab in Beirut...have u ever researched in NY if your specialty store or any store carries the orchid powder? I like to know.

[harrisonl]

hey, where is the store on Lex? My father lived in Jerusalem and loved Sahlab, but was never able to find any in the states, and I want to get some for his birthday.

also, what's in the mix?

[junglekitte]

You could buy it at http://kalustyans.com/

which is 123 Lexington Avenue New York, NY 10016

[junglekitte]

They also drink/eat it across the Middle East, so I would venture to Steinway Street in Queens or Bay Ridge in Brooklyn to check authentic Lebanese restaurants.......

[Pia]

I haven't had this and I think adding all those things to plain old milk sounds pretty good. But regarding your whipping question, I recently started foaming my milk and hot chocolate using an immersion blender, and it works really well. Just do short pulses, and make sure to pour the drink into a tall container first (I use a 4-cup Pyrex measuring cup for about 3/4 cup of liquid, and even then I have to be careful).

[NicoleFriedman]

Thanks for the suggestion. I have an immersion blender and refrain from using it because I end up with stuff all over my ceiling:} But if I can find a tall enough container, I'll definitely try it:} Just so you know, you will get similar results with milk and corn starch, though the consistency and flavor will be slightly different.

[NicoleFriedman]

I actually had an idea to add a marshmallow while I was whisking it in the pot- and it worked! The stuff stayed frothy for a long time; probably due to the stabilizers in the marshmallow. No immersion blender necessary:}

[Pia]

Great idea! I'll try that with my hot beverages next time (at least the ones that I don't mind being sugary).

I was so intrigued by your post -- salep sounds like something I would love. I googled it and found, among other things, this NY Times article about salep ice cream:
http://www.nytimes.com/2007/08/01/din...
Might be a nice way to enjoy it in the summer too.

[NicoleFriedman]

I've never had the ice cream version though the chewy texture does sound interesting. I wouldn't be too surprised to see it in NYC at some point; the formerly exotic is more and more becoming mainstream. I'm a teacher and a lot of my students are Bakharian Jews from Israel who are all familiar with salep but not so much with pumpkin pie.