SahlabSalep

1. 1

   In a bowl mix the pulverized sahlab or cornstarch with a few tablespoons cold milk.

2. 2

   Bring the remaining milk to a boil.

3. 3

   Pour in the sahlab or cornstarch mixture, stirring vigorously so as not to let lumps form.

4. 4

   Cook over very low heat, stirring all the time, until the milk thickens (about 10 minutes).

5. 5

   Then stir in the sugar and, if you like, rose or orange-blossom water.

6. 6

   Serve in cups (a ladle is useful), with finely chopped or ground pistachios sprinkled on top and a dusting of cinnamon.

7. 7

   In Egypt it is the custom to sprinkle grated coconut on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.