Levantine cuisine · Desserts & Sweets

Sahlab

A warm, silky-set milk custard with rose water, served in a glass under cinnamon, coconut and pistachios.

Ingredients · for 4 servings

• 1 l whole milk
• 2 tsp salep (or 3 tbsp cornstarch)
• 80 g sugar
• 1 tbsp rose water
• 1 tsp cinnamon
• 2 tbsp shredded coconut
• 30 g pistachios

Instructions

1. Mix the salep and sugar together dry in a pot – this keeps lumps from forming later.
2. Add 200 ml of the cold whole milk and whisk smooth into a thin, lump-free paste.
3. Stir in the remaining milk little by little and set the pot over medium heat.
4. Heat for 8–10 minutes, stirring constantly, until the custard visibly thickens and coats the back of a spoon – it should only barely simmer, never boil.
5. Remove from the heat, stir in the rose water, and let stand for 1 minute so the aroma spreads.
6. Pour hot into glasses and serve at once, sprinkled with cinnamon, shredded coconut and chopped pistachios.