Sachlab Food

SAHLAB

Steps:

• Combine cornstarch and water in a small cup and stir to blend thoroughly. Put milk in a heavy soup pan or Dutch oven over medium heat.
• Before milk warms, stir in cornstarch mixture. Add vanilla and sugar, tasting to achieve preferred sweetness.
• Raise heat. Bring to a boil, stirring constantly. Boil for 2 minutes, continuing to stir.
• Pour into dessert bowls or demitasse cups. Top with cinnamon and coconut .

SACHLAB

Steps:

• Heat the milk and vanilla extract in a pot on the stove. As milk heats, whisk in the corn starch and make sure there are no clumps.
• Add in sugar and orange flower water (mazaar).
• As the mixture gets hot, it will thicken immensely. This drink is meant to be very thick. Use the water to thin it out a bit, if necessary, but it should really have the consistency of light yoghurt.
• Once the misture is thick and hot, add the package of splenda or sweetner if necessary, stir and then pour it into one large or two small mugs.
• Divide the almonds, pishtachios, coconut, raisins and cinammon between the two mugs. Do not stir.
• You are supposed to stir the drink yourself once it is served.
• Enjoy!

SAHLAB (MIDDLE EASTERN PUDDING)

Steps:

• Combine cornstarch and water in a small cup and stir well.
• Add milk to a soup pan or dutch oven pot.
• Stir in cornstarch mixture in milk before it gets warm.
• Add in vanilla and sugar.
• Must stir constantly until it comes to a boil.
• Let boil for 2 minutes, meanwhile still stirring.
• Serve in dessert bowls.
• Top with cinnamon and coconut or just chopped pistachios.
• It's traditionally eaten hot, but I like it cold too, once it cooled off and firmed up.
• Enjoy!

SAHLAB OR SACHLAB

Steps:

• Mix the cornstarch with a few tablespoons of milk.
• Bring the remaining milk to a boil.
• Pour in the starch mixture, stirring vigorously, so that lumps do not form. Cook over very low heat, stirring continuously, until the milk thickens ( about 10 minutes).
• Then stir in the sugar and the rose water or orange blossom water, if you so desire.
• Serve in cups with the chopped pistachios and cinnamon as garnish. You may also sprinkle grated coconut on top.