Salep Flour Food
TURKISH HOT MILK WITH CINNAMON (SALEP)
Here is a recipe for a soothing Turkish drink known as salep that is made with hot milk and cinnamon and a flour made with ground wild orchid tubers.
Provided by Elizabeth Taviloglu
Categories Beverage
Time 12m
Number Of Ingredients 4
Steps:
- Gather the ingredients.
- In a small saucepan, mix salep flour or wheat starch together with sugar.
- Add milk and stir slowly until sugar dissolves.
- Over a low flame, stir mixture constantly at scalding temperature until very thick, about 10 minutes.
- Pour salep into warm mugs and sprinkle top of each with generous amounts of cinnamon.
Nutrition Facts : Calories 735 kcal, Carbohydrate 82 g, Cholesterol 98 mg, Fiber 2 g, Protein 32 g, SaturatedFat 18 g, Sodium 420 mg, Sugar 74 g, Fat 32 g, ServingSize 4 cups (4 servings), UnsaturatedFat 0 g
SAHLAB (MIDDLE EASTERN PUDDING)
This is a quick and easy to prepare dessert. I usually always have the ingredients on hand. There are boxed versions of this pudding, but it is traditionally prepared at home. You can add more or less cornstarch if preferred. This dessert is so versatile that it can be served warm or chilled. I love to eat it both ways, when it chills it firms up.
Provided by chef FIFI
Categories Dessert
Time 8m
Yield 3-5 serving(s)
Number Of Ingredients 7
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!
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