Loading...
What I love about the Arabic cuisine is that its recipes are designed for sharing!
You don’t get single serving recipes in this part of the world, everything is made with the family in mind…whether it is Mezza platters full of kibbeh, tabbouleh and hummus meant to be shared with friends on a night out, a breakfast spread on a Friday morning when everyone has a chance to slow down and catch up on what’s been happening with the rest of the family during the week, or a pot full of makloubeh made with love to be shared with friends and loved ones over lunch.
Food, families, stories, and memories go hand in hand in the Arabic cuisine and I simply love it! This recipe is one of the staples in my family whenever we have people over or whenever there is a big family gathering. It reminds me of my mum, of Eid, of summer parties with cousins and uncles
Rice is the canvas here, add spices for warmth, vegetables for a pop of color and refreshing flavor, top with perfectly seasoned meat, crunchy nutty almonds and you have a showstopper that your family and friends will love.
You can watch a video of the recipe here:
Mixed vegetable rice رز بخلطة الخضار - YouTube
Mixed vegetable rice “roz bil khodar”

To cook the meat:

400 gm minced beef
2 tablespoons olive oil
1 teaspoon allspice
1/4 teaspoon cardamom
1/4 teaspoon cinnamon
1/2 teaspoon salt

For the rice

3 tablespoons olive oil
Emborg mixed vegetables
2 cups basmati rice
4 cups water or chicken stock
2 teaspoon salt
1 teaspoon allspice
1/2 teaspoon cinnamon
1/2 teaspoon cardamom

Start by cooking the meat:
Place the olive oil in a pot, add the minced meat, allspice, cinnamon, cardamom and salt. Stir breaking up the meat until it is evenly browned and almost all the liquids have disappeared.

Remove the meat from the Pot, set aside

To make the rice:

Add the 3 tablespoons olive oil followed by the mixed vegetables into the same pot you used to cook the meat, saute for 7 to 10 minutes.

Add half the meat back into the pan then add the drained rice, salt and seasoning.

Add the water or chicken stock and allow to come to a boil then lower the heat and cover the pot for 10 to 15 minutes or untill the rice soaks up all the water.

Keep the pot covered for 10 minutes then fluff with a fork.

To serve

place the rice into your serving dish, top with the remaining half of the meat, fried slivered almonds, and springs of parsley.

رز بخلطه الخضار
لطهي اللحم:

400 غرام لحم بقري مفروم

ملعقتان كبيرتان من زيت الزيتون

1 ملعقة صغيرة من البهار الحلو

1/4 ملعقة صغيرة من الهيل

1/4 ملعقة شاي قرفة

 1/2 ملعقة صغيرة ملح

للأرز

3 ملاعق طعام زيت زيتون

خلطه خضار مجمده

2 كوب أرز بسمتي

4 أكواب من الماء أو مرق الدجاج

2 ملعقة صغيرة ملح

1 ملعقة صغيرة من البهار الحلو

1/2 ملعقة شاي قرفة

1/2 ملعقة صغيرة من الهيل

ابدأ بطهي اللحم:

ضع زيت الزيتون في إناء ، أضف اللحم المفروم ، البهارات ، القرفة ، الهيل والملح. يمزج اللحم حتى يتكسر بشكل متساوٍ ، وتختفي جميع السوائل تقريبًا.

نرفع اللحم من الوعاء ، نضعه جانبا

لطبخ الارز:

أضيفي 3 ملاعق زيت زيتون متبوعة بالخضراوات  في نفس الوعاء الذي استخدمته لطهي اللحم ، نقوم بتقليبه لمدة 7 إلى 10 دقائق.

نضيف نصف اللحم إلى الوعاء ثم أضيفي إليه الأرز والملح والتوابل.

يُضاف الماء أو دجاج الدجاج ويُترك ليغلي ثم تخفّف الحرارة ويُغطّى الوعاء لمدة تتراوح بين 10 و 15 دقيقة أو حتى يمتص الارز كامل كمية الماء.

نبقي الوعاء مغطى لمدة 10 دقائق ثم نقلب الارز بالشوكة.

نضع الأرز في طبق التقديم ، ثم نضع النصف المتبقي من اللحم ، واللوز المقلي للتزيين.

Read Full Article
Visit website
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 
Chef in disguise by Sawsan Abu Farha @ Chef In Disguise - 1M ago
For the month of March, our Arabic flavor host chose a recipe from Egypt. The beautiful dessert you see in the pictures is called Lenza and it is popular in the Egyptian port city of Damietta. Lenza is actually an interesting dessert that took me completely by surprise. It is prepared and shaped like a pie but the crust tastes like a cross between basbousa/ harissa and a cake. The filling is a thick muhalabia (milk pudding) that provides the perfect contrast in color and texture to the golden brown crust.

Since the name Lenza is not Arabic, I tried to research the history of this dessert. I sadly couldn’t find any documented storied to explain the name but I did come across a dessert named Linzer torte which happens to be the oldest documented cake with a recipe dating back to the 1600s. The linzer torte comes from the Austrian city of Linze and it is made in much the same way as the Egyptian Lenza. On close inspection, I found the two recipes to be quite similar to each other with only 3 differences. The linzer torte used ground nuts instead of the coconut flakes, it is filled with jam instead of muhalabia and spices are added to flavor the crust in the linzer torte but not in the Egyptian lenza.
The similarity in the name, recipe, and shape made me think that the Egyptian Lenza may have been a clever twist by an Egyptian Chef many many years ago or an adaptation that an Austrian expat made when he or she missed his linzer torte and had to use what they had on hand! (I know, I know…4 years of expat life is starting to get to my head lol if you have a better explanation, do let me know in the comments!)
Regardless of how this dessert came to be, it is definitely worth a try. The recipe is super easy to make and only requires a few pantry staples that I think you probably already have on hand. Lenza is truly a feast for the eyes and the taste buds
Egyptian Lenza
Ingredients : –
1 1/2 cup all purpose flour
1 cup shredded coconut
1 cup soft butter, room temperature
1 cup powered sugar
2 eggs
1 teaspoon Vanilla extract
Pinch of salt

For the filling muhalabia Cream :

2 cups of milk

4 tablespoons cornstarch
2 tablespoons sugar
1 tablespoon whipping cream powder
For Sugar syrup: 
1/2 cup sugar 
1/2 cup water
1 tablespoon lemon juice
Directions:
To prepare the muhalabia: In a thick bottom pot add the milk, sugar, cornstarch and powered whipping cream. Whisk well till the sugar dissolves completely
Place the pot on a medium heat and stir continuously till the mix comes to a boil and thickens . Take off the heat, set aside to cool
To prepare the crust and topping:
  1.  Beat the soft butter with the sugar until creamy and fluffy. 
  2. Add the eggs one by one and continue mixing.
  3.  Add vanilla and salt.
  4. In a separate bowl sift flour and mix with shredded coconut.
  5. Add it to the butter mixture and continue mixing until you reach a soft dough consistency
  6. Wrap the dough in cling film and place it in the fridge for 30 minutes.
  7. Preheat the oven to 180 degrees.
  8. Place a sheet of parchment paper on the bottom of a 22 cm round baking dish. Grease the sides if it’s nonstick.
  9. Divide the crust mix into 4 parts.
  10. Take 3/4 of the mix, spread it out evenly to cover the bottom and go up the sides of your baking dish. If you find the dough to be too sticky, use a little water to wet your hands, that should help you with spreading the dough and smoothing it
  11.  Spread the cream stuffing equally over the base
  12. Place the remaining 1/4 of the dough in a piping bag fitted with a star nozzle. Pipe vertical lines followed by horizontal lines. Keep your lines at least 1 inch apart because the dough will spread during baking
  13.  Decorate with preserved cherries if you wish
  14.  Bake for 20-25 minutes till the edges are golden brown. Take out of the oven and cool on a wire rack for 5 minutes then drizzle the top with a 1/4 cup of the hot sugar syrup.
  15. Allow the lenza to cool to room temperature.
  16. When you are ready to serve the lenza, decorate it with chopped pistachio
  17. Prepare sugar syrup by placing the sugar, water and lemon juice in a pot over medium heat, bring to a boil then take off the heat

اللينزا الدمياطي …. هي واحدة من الحلويات الشرقية اللذيذة والتي تشتهر بها محافظة دمياط المصرية … وهي نوع من الحلوى شبيه بالتارت و لكنه يحشى بالمهلبيه.. القاعده على عكس التارت هي عباره عن خليط بين الكيك والبسبوسة. المزيج بين نكهه الكيك و الهريسه و المهلبيه يستحق التجربه بكل معنى الكلمه

المقادير :

كوب ونصف دقيق
كوب جوز هند ناعم
كوب زبدة طرية بدرجة حرارة الغرفة
كوب سكر بودرة
٢ بيضة
ملعقه صغيرة فانيليا
 رشة ملح

لعمل كريمة المهلبية ( بتكون ثقيلة القوام):

٢ كوب حليب
٤ ملعقه كبيره ممسوحة نشا
٢ ملعقه كبيرة سكر
ملعقه كبيرة كريم شانتيه بودر (بودرة دريم ويب)

لعمل الشربات ( القطر): (شربات خفيف ساخن ) :

نصف كوب سكر
نصف كوب ماء
عصير نصف ليمونة صغيرة

اولا : لعمل المهلبية : نضع في وعاء الحليب والنشا والسكر والكريم شانتيه البودر ونقلبهم على البارد حتى يختلطوا معا ثم نضعهم على النار مع التقليب المستمر حتى يثقل قوام المهلبية ثم تترك لتبرد

ثانيا : لعمل اللينزا :

نضع الزبدة الطرية مع السكر البودرة ونخفقهم معا بالخفاق الكهربائي او بالمضرب السلك اليدوي حتى يصير القوام مثل الكريمة

ثم نضيف البيض واحدة واحدة مع استمرار الخفق ونضيف الفانيليا ورشة الملح

في وعاء جانبي نخلط الدقيق مع جوز الهند ثم نضيفه لخليط الزبدة والسكر ستتكون عجينة لينة
نلف العجين بورق شفاف و نضعها في الثلاجه لمده نصف ساعه
نقسم العجينة الياربعه اقسام
نقوم بفرد ثلاثة ارباع  الكميه في صينية تارت دائرية بقطر 22 سم ونحاول ان نرفعها على الحوانب قليلا ولسهولة فرد العجينة ندهن ايدينا بالماء او الزيت الخفيف حتى لا تلتصق العجينة باليد
نوزع المهلبيه على قاعده التارت بالتساوي

 ناخذ الربع الباقي من العجينة ونضعه في كيس حلواني وفيه قمع مزخرف  ونشكل به خطوط بالطول والعرض على وجه العجينة ونحرص على ان تكون الخطوط متباعدة عن بعضها لانه سيكبر حجمها اثناء الخبز
ويمكن تزين المساحات البيضاء بين الخطوط بالكريز

تدخل الفرن المسخن مسبقا على درجة حرارة ١٨٠ و تخبز لمدة ٢٠ : ٢٥ دقيقة حتى تحمر الجوانب ثم نحمر الوجه قليلا تحت الشواية

نخرجها من الفرن و ترش بربع كوب من القطر الساخن وتزين بالفستق ونغطيها ونتركها تبرد ثم تقدم وبالهنا والعافية

Read Full Article
Visit website
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 
Chef in disguise by Sawsan Abu Farha @ Chef In Disguise - 1M ago

For most people, the world bulgur is only associated with tabbouleh but in Turkey and big parts of the Middle East, this grain has been used for centuries in soups, salads, and main dishes like kubbeh and kfarat kebabs.
If you are not familiar with bulgur, it is a lesser-known type of whole wheat durum grain. Bulgur is also one of the healthiest sources of carbs. Compared to refined carbohydrate foods made with “enriched” or “refined” wheat, bulgur wheat is a much better source of vitamins, minerals, fiber, antioxidants, and phytonutrients. The reason for that is that bulgur has not been stripped (or “refined”) of its bran and germ which are the place where many nutrients are stored in whole grains.

Bulgur is also low in fat, high in minerals like manganesemagnesium and iron, plus it’s a good source of plant-based protein. Added to that, bulgur wheat provides a very good dose of the dietary fiber you need for digestive and heart health — over 25 % of your daily needs of fiber can be found in every one-cup serving!

Today’s recipe is one of my favorite bulgur recipes. The creamy eggplant, smoky pepper, and warm spices play beautifully against the texture of the cooked bulgur. Compared to rice, bulgur is much more interesting in terms of texture and earthy, nutty flavor. Add some fresh parsley for a blast of freshness and color, some cumin, garlic and sumac roasted carrots and you have a feast for your taste buds that is not only tasty but also full of nutritional goodness


Eggplant bulgur pilaf

1 kg eggplant cut into 2 cm cubes
4 tablespoons olive oil
1 onion finely chopped onions
1 yellow or red pepper chopped into 1 cm cubes
1 tablespoon tomato paste
1 tablespoon chopped roasted red pepper (optional)
4 medium tomatoes chopped (4 cups)
1 teaspoon paprika
1 teaspoon allspice
1 teaspoon cumin
1/2 teaspoon cinnamon
2 teaspoons salt
2 cups coarse bulgur
4 cups water

1.Preheat the oven to 200 C. Place a sheet of parchment on a baking sheet, arrange the eggplant cubes on the sheet and spray with olive oil
2.Roast the eggplant cubes in the oven until golden brown (this took around 15 minutes, I stirred them twice during that time to ensure even browning). Once golden brown, take out of the oven, set aside.
3.In a pot, place the olive oil and onions. Stir for 2-3 minutes.
4. Add the chopped pepper, stir for 3-5 minutes
5. Add the tomato paste, chopped roasted red pepper if using, stir for 2-3 minutes
6. Add the tomatoes, spices (Paprika, allspice, cumin, and cinnamon) and salt. Cook over medium-low heat for 5-7 minutes
7. Add the bulgur,  roasted eggplant and water. Toss gently to combine.
8. Cover the pot and allow to cook over medium heat for 20 minutes or until the bulgur absorbs the water.
9. Take off the heat and allow to rest for 5 minutes covered then fluff with a fork
10. Serve with sumac roasted carrots (recipe below), yogurt and a sprinkle of fresh parsley

Sumac garlic roasted carrots

15 baby carrots or regular carrots cut into sticks
2 tablespoons olive oil
1 clove garlic minced
1 teaspoon cumin
1 teaspoon sumac
1/4 teaspoon white pepper

1. In a bowl combine the olive oil, garlic, cumin, sumac and white pepper. whisk to combine
2. Toss the baby carrots in the olive oil mixture
3. Roast on a parchment-lined baking sheet in a 180 C oven for 20 minutes

برغل بالباذنجان

1 كغ من الباذنجان مقطع مكعبات

4 ملاعق طعام زيت زيتون

1 بصلة مفرومة ناعما

1 فلفل أصفر أو أحمر مقطع إلى مكعبات ( 1 سم)

1 ملعقة طعام معجون طماطم

1 ملعقة كبيرة من الفلفل الأحمر المشوي المقطّع (اختياري)

4 حبات طماطم متوسطة الحجم مفرومه  (4 أكواب)

1 ملعقة صغيرة من البابريكا

1 ملعقة صغيرة من البهار الحلو

1 ملعقة صغيرة من الكمون

1/2 ملعقة صغيره قرفة

ملعقتان صغيرتان من الملح

2 كوب برغل خشن

4 أكواب ماء

1. نحمي الفرن إلى 200 درجة مئوية.نوزع مكعبات الباذنجان على صينيه للخبز و نرشها بزيت الزيتون

2.نشوي مكعبات الباذنجان في الفرن حتى يصبح  لونها بنيا ذهبيا (استغرق هذا حوالي 15 دقيقة ، حركتها مرتين خلال ذلك الوقت لضمان ان تتحمر بشكل متساوي من كل الجهات).

3.في طنجرة ، نضع زيت الزيتون والبصل على نار متوسطه و نقلب لمدة 2-3 دقائق.

4. نضيف الفلفل المفروم ، و نقلب لمدة 3-5 دقائق

5. يضاف معجون الطماطم والفلفل الأحمر المشوي المفروم  مع التحريك لمدة 2-3 دقائق

6. نضيف الطماطم ، التوابل (الفلفل الحلو ، البهارات ، الكمون ، القرفة) والملح. يُطهى على نار متوسطة لمدة تتراوح بين 5 و 7 دقائق

7. نضيف البرغل ، الباذنجان المشوي والماء. نقلب بلطف.

8. نغطي الوعاء ونتركه يطهى على نار متوسطة لمدة 20 دقيقة أو حتى يمتص البرغل الماء.

9. نطفيء النار و نترك الطنجره مغطى لمدة 5 دقائق ثم نقلب البرغل بلطف باستخدام شوكه

10. يقدم مع الجزر المشوي بالسماق و الثوم (الوصفة  موجوده أدناه) ، واللبن ورشه من البقدونس الطازج

جزر مشوي بالسماق و الكمون و الثوم

15 حبة جزر  صغير أو جزر كبير مقطع إلى اصابع

ملعقتان كبيرتان من زيت الزيتون

1 فص ثوم مفروم

1 ملعقة صغيرة من الكمون

1 ملعقة صغيرة من السماق

1/4 ملعقة صغيرة من الفلفل الأبيض

1. في وعاء يخلط زيت الزيتون والثوم والكمون والسماق والفلفل الأبيض.

2. نقلب الجزر في خليط زيت الزيتون

3. نشوي الجزر في الفرن على حراره  180 درجة مئوية لمدة 20 دقيقة

Read Full Article
Visit website
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 
Chef in disguise by Sawsan Abu Farha @ Chef In Disguise - 2M ago

I think each and every person needs to keep a list of things that make them happy. Such a list comes in handy when your spirit need a little pick me up. Since today is the international happiness day, I thought I’d start this post with some of the things that make me happy and I do hope that this post will inspire you to start your own list and perhaps share some ideas with me in the comments

Things that make me happy

1.Watching the sun rise

2.Taking a long walk by the sea

3.or creek

4.Visiting the farmer’s market, the fresh vegetables, the passion of the farmers, the smiles on everyone’s faces so early in the morning on the weekend then coming home with so many fresh produces and a world of possibilities to enjoy them!

5.Watching the reflection of the mangrove trees on the creek water when it is perfectly still

6.Walking in the rain (a rare joy in the past 4 years)

7.The smell of the earth after the first rain

8.Getting lost in a good book

9.Human creativity

10.Camping in  a natural reserve and waking up to this

11.A walk in down town Amman

12.(or the old part of any city for that matter, you can really feel the heart beat of a country in its old markets)

Read Full Article
Visit website
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 
Chef in disguise by Sawsan Abu Farha @ Chef In Disguise - 2M ago

For most, the word Moussaka conjures up images of layers of fried eggplant, juicy minced beef and sometimes even a layer of creamy bechamel sauce baked to perfection. The moussaka that I am sharing with you today (as you have probably guessed by looking at the picture) is a different version of Moussaka. It is vegetarian and it is popular in parts of the middle east like Iraq and Egypt. It goes by the name Tipsi in Iraq and Moussaka in Egypt and in it the eggplant is usually cut into cubes, fried and then it is cooked in a tomato sauce with green peppers and other vegetables (most commonly potatoes).

Different spices are added to elevate a simple combination of vegetables to an addictive combination of textures, colors and flavors. The frying softens the eggplant to the point of creaminess, the peppers add a pop of color and texture as they hold up better to frying. The tomato sauce is actually the star here. The spice blend, vinegar and sugar make it complex with layers of flavor, the perfect canvass for the creamy eggplant and green peppers.

This vegetarian moussaka is actually popular street food in Egypt. It is usually served alongside falafel and foul for breakfast. It is also used as a filling for sandwiches, popular among students looking for a quick meal on the go.

Egyptian vegetarian moussaka

Ingredients:

1 kg eggplants
1 kg green pepper
3 chili peppers
500g tomatoes
2 tablespoons olive oil
1/4 cup water
1 tablespoon minced garlic
2 tablespoons tomato sauce
2 tablespoons ketchup
1/4 cup white vinegar
1 teaspoon sugar
1 teaspoon salt
1 teaspoon allspice
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon paprika
1 teaspoon onion powder

Method:
1. Cut the eggplants into medium-sized cubes (Don’t peel the eggplants, the peel adds color and flavor).
2. Fry the eggplant cubes in vegetable oil till golden brown, drain, set aside.
3.Cut the pepper into cubes and fry in the oil for 2-3 minutes

 To prepare the sauce:

1.Add two tablespoons of olive oil to a pot and saute the garlic until fragrant
2.Add the tomato sauce, ketchup, chopped tomatoes, sugar with a quarter cup of water. 3. 3. Cook over medium heat for 10 minutes while stirring occasionally.
4. Add the spices, eggplants, peppers, and stir.
5.Turn off the heat, cover the pot and leave it aside for at least 10- 15 minutes to allow the flavors to blend
6.Add the vinegar and stir. Now your moussaka is ready for serving.
7. Serve with pita bread and french fries

Notes
– This version of moussaka can be eaten hot or cold.
– Some like to add cubes of fried potatoes to the eggplants and green peppers while others see that it may affect the final taste and prefer to serve the fries on the side. Try it both ways and decide for your self which version tastes better.

Read Full Article
Visit website
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 
Chef in disguise by Sawsan Abu Farha @ Chef In Disguise - 2M ago

For most, the word Moussaka conjures up images of layers of fried eggplant, juicy minced beef and sometimes even a layer of creamy bechamel sauce baked to perfection. The moussaka that I am sharing with you today (as you have probably guessed by looking at the picture) is a different version of Moussaka. It is vegetarian and it is popular in parts of the middle east like Iraq and Egypt. It goes by the name Tipsi in Iraq and Moussaka in Egypt and in it the eggplant is usually cut into cubes, fried and then it is cooked in a tomato sauce with green peppers and other vegetables (most commonly potatoes).

Different spices are added to elevate a simple combination of vegetables to an addictive combination of textures, colors and flavors. The frying softens the eggplant to the point of creaminess, the peppers add a pop of color and texture as they hold up better to frying. The tomato sauce is actually the star here. The spice blend, vinegar and sugar make it complex with layers of flavor, the perfect canvass for the creamy eggplant and green peppers.

This vegetarian moussaka is actually popular street food in Egypt. It is usually served alongside falafel and foul for breakfast. It is also used as a filling for sandwiches, popular among students looking for a quick meal on the go.

Egyptian vegetarian moussaka

Ingredients:

1 kg eggplants
1 kg green pepper
3 chili peppers
500g tomatoes
2 tablespoons olive oil
1/4 cup water
1 tablespoon minced garlic
2 tablespoons tomato sauce
2 tablespoons ketchup
1/4 cup white vinegar
1 teaspoon sugar
1 teaspoon salt
1 teaspoon allspice
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon paprika
1 teaspoon onion powder

Method:
1. Cut the eggplants into medium-sized cubes (Don’t peel the eggplants, the peel adds color and flavor).
2. Fry the eggplant cubes in vegetable oil till golden brown, drain, set aside.
3.Cut the pepper into cubes and fry in the oil for 2-3 minutes

 To prepare the sauce:

1.Add two tablespoons of olive oil to a pot and saute the garlic until fragrant
2.Add the tomato sauce, ketchup, chopped tomatoes, sugar with a quarter cup of water. 3. 3. Cook over medium heat for 10 minutes while stirring occasionally.
4. Add the spices, eggplants, peppers, and stir.
5.Turn off the heat, cover the pot and leave it aside for at least 10- 15 minutes to allow the flavors to blend
6.Add the vinegar and stir. Now your moussaka is ready for serving.
7. Serve with pita bread and french fries

Notes
– This version of moussaka can be eaten hot or cold.
– Some like to add cubes of fried potatoes to the eggplants and green peppers while others see that it may affect the final taste and prefer to serve the fries on the side. Try it both ways and decide for your self which version tastes better.

Read Full Article
Visit website
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 
Chef in disguise by Sawsan Abu Farha @ Chef In Disguise - 3M ago

What better way to start the day than with a white, warm and creamy drink that is dusted with a little cinnamon? If I had to imagine the taste of magical orchid clouds (and you know how fond of clouds yours truly is – if you don’t,  just follow my Instagram stories and you will find out!-), I think this would be it!
Sahlab or salep is a popular winter drink in Turkey and throughout the Middle East. It is prepared using milk, mastic, orange blossom water and of course sahlab powder. Salep or Sahlab powder is made from the tubers of orchids (called sahlabiat in Arabic hence the name sahlab). Wild orchids that grow in the mountains to be specific. It takes 1000 orchids to produce 1 kg of salep powder, which explains why this stuff is somewhat expensive!

Salep/ sahlab powder is white, starchy and has a velvety smooth texture. When added to milk, it lends the milk that velvety texture and adds a unique creamy taste that you just have to try.

Salep is also a key ingredient in traditional Turkish ice cream. If you have ever tried it, you’d know that it has a very unique stretch and taste. Sahlab is the magical secret ingredient that lends it that texture. To give you an idea of how popular Salep icecream and the warm salep winter drink are in Turkey in particular, check out this article on BBC news on how the growth of the ice cream industry in Turkey put the orchids on the endangered plant list a few years ago!

Sahlab

This lovely winter drink was our Arabic Flavor recipe for January suggested by the beautiful Baraa from Baraa flavor.
The amounts listed below make 4 servings

Ingredients:
4 cups (1 Liter) milk
4-5 tablespoons sugar (you can use more or less according to your preference)
2 teaspoons Sahlab powder
1/4 teaspoon ground Mastic
1 tablespoon Orange blossom water
For garnish:
any or all of the following:
ground cinnamon, coarsely chopped walnuts, pistachio and shredded coconut.

Directions:

  1.  Place the milk in a saucepan but set aside 1/2 first.
  2. Add sugar and mastic, stir over medium heat and bring to a simmer.
  3. In a small bowl, mix the sahlab powder with the 1/2 cup of milk you set aside earlier and stir until it dissolves completely.
  4.  Pour the sahlab/milk mixture into the saucepan and whisk vigorously on low heat to avoid the formation of any lumps. Keep whisking for around 5 minutes until the milk thickens.
  5. Turn off the heat and add the orange blossom water and mix .
  6. Pour Sahlab into serving cups.
  7. Garnish with cinnamon and nuts according to your liking.

Notes :

  • The recipe is usually prepared with full fat milk but you can use skimmed milk or non-dairy milk if you like, coconut milk in particular works beautifully in this recipe.
  • You should be able to find sahlab in middle eastern stores (if you have any specialty Turkish store nearby, they should sell it) but do make a point of asking if what they sell is a sahlab “mix” or the actual sahlab powder because many stores tend to prepare a blend of cornstarch, rice flour, sugar and flavorings and they sell that off as sahlab/Salep. To help you verify which is which, you only need 1/2 a teaspoon of Sahlab powder to thicken 1 cup of milk as opposed to 1 to 1.5 tablespoons of cornstrach, so if you do buy the mix, you will notice that you will need a lot more of it to thicken the milk.
  • If Sahlab powder is not available you can make this same recipe by substituting the amount of sahlab listed above with 5-6 tbsp of cornstarch for every 1 liter of milk.The taste will be slightly different but it is still worth a try as the other flavor notes being played here, namely the orange blossom water, mastic and cinnamon do result in a wonderful winter drink that is still worth a try.
Read Full Article
Visit website
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

Separate tags by commas
To access this feature, please upgrade your account.
Start your free month
Free Preview