Salep
(Sahlep, ßalaip, Sahlab)
Turkish salep is a beverage that is usually consumed during the winter season. The basis of salep is the stem or a tuber of the wild orchid, which is boiled, dried, and ground to produce a starchy powder. It is then mixed with hot milk, and occasionally ginger and cinnamon, to create a soothing drink with an earthy flavor.
Salep is believed to be a medically beneficial beverage, since one of its components, glucomannan, eases the symptoms of bronchitis, colds, and coughs. It was invented out of the need to substitute alcoholic beverages with a comforting and healthy drink.
The Sultans enjoyed it since the 12th century, and the Ottoman Empire sailors would take the powder with them on long and tiresome journeys. The drink is traditionally served in glasses or cups with a generous amount of ground cinnamon and a dusting of chopped pistachios.
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Salep Authentic recipe
This traditional salep recipe is adapted from the gastronomy book Turkish Cuisine with Timeless Recipes. Instead of cinnamon, you can flavor the drink with ginger and cinnamon, rose water, or flower water.
