📝 About This Recipe
Sahlab is a luxurious, thick, and creamy milk pudding drink that has warmed hearts across the Levant and Ottoman regions for centuries. Traditionally made from the ground tubers of wild orchids, this comforting elixir is infused with the delicate floral notes of rose water and mastic, creating a sensory experience unlike any other. It is the ultimate winter indulgence, served steaming hot and adorned with a vibrant mosaic of nuts, cinnamon, and coconut.
🥗 Ingredients
The Pudding Base
- 4 cups Whole Milk (Full fat provides the best creamy texture)
- 4 tablespoons Cornstarch (Use as a substitute for traditional orchid powder)
- 1/2 cup Granulated Sugar (Adjust to taste)
- 2-3 pieces Mastic Tears (Crushed with a pinch of sugar into a fine powder)
- 1 tablespoon Rose Water (High quality food grade)
- 1 teaspoon Orange Blossom Water (Optional, for added floral depth)
- 1/2 teaspoon Vanilla Extract (Optional)
The Aromatic Garnishes
- 1 tablespoon Ground Cinnamon (For dusting)
- 2 tablespoons Shredded Coconut (Unsweetened and desiccated)
- 1/4 cup Raw Pistachios (Finely crushed)
- 2 tablespoons Walnuts (Toasted and chopped)
- 1 teaspoon Dried Rose Petals (Culinary grade for garnish)
👨🍳 Instructions
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1
In a small bowl, whisk together the cornstarch with 1/2 cup of the cold milk until completely smooth with no lumps. This 'slurry' ensures a velvety texture.
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2
Using a mortar and pestle, grind the mastic tears with a half-teaspoon of sugar until they form a fine, white powder.
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3
Pour the remaining 3.5 cups of milk into a heavy-bottomed medium saucepan over medium heat.
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4
Whisk in the sugar and the ground mastic powder, stirring constantly to ensure the sugar dissolves as the milk warms.
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5
Once the milk begins to steam (but before it boils), give your cornstarch slurry one last stir and slowly pour it into the saucepan.
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6
Reduce the heat to medium-low. Continue to whisk constantly in a rhythmic motion to prevent the bottom from scorching.
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7
Cook the mixture for about 8-10 minutes. You will notice it thickening into a consistency similar to heavy cream or a thin custard.
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8
Once the mixture coats the back of a spoon and looks glossy, remove the saucepan from the heat.
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9
Immediately stir in the rose water, orange blossom water, and vanilla extract. Adding these at the end preserves their delicate volatile aromas.
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10
Pour the hot Sahlab into individual glass mugs or traditional ceramic cups.
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11
Allow the drink to sit for 1 minute; a thin skin will form on top, which helps support the heavy garnishes.
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12
Generously dust the surface with ground cinnamon, then sprinkle the coconut, pistachios, and walnuts in a decorative pattern.
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13
Finish with a few dried rose petals for a pop of color and serve immediately while steaming hot.
💡 Chef's Tips
Always use cold milk for the cornstarch slurry to prevent clumping. Don't skip the mastic; it provides the signature resinous, pine-like undertone that defines authentic Sahlab. If you prefer a thicker, spoonable dessert, increase the cornstarch by one tablespoon. Keep the whisk moving at all times; milk-based drinks can burn on the bottom of the pan in seconds. For a vegan version, use barista-style oat milk which mimics the creaminess of dairy beautifully.
🍽️ Serving Suggestions
Serve alongside Ka'ak (Middle Eastern sesame bread rings) for a traditional breakfast. Pair with a side of dates or dried figs to complement the floral notes. Enjoy as a late-night winter treat while curled up with a book. Serve in clear glass mugs to showcase the beautiful layers of garnishes. Accompany with a small glass of ice water to cleanse the palate between sips.