Simit
Pistachio baklava
Ayran
5 minEasy
Salep recipe
A thick, cinnamon-scented hot drink of milk, salep powder and sugar. How to cook it without lumps, and the right consistency.
- Total time
- 14 min
- Makes
- 4 cups
- Difficulty
- Easy
- Per serving
- ~190 kcal
Method
Mix
Mix the salep and sugar together dry. Stir to a smooth paste with a little of the cold milk, then add the rest of the milk.
Cook
Bring to the boil over a medium heat, whisking constantly, then turn down the heat and cook until slightly thickened.
Serve
Pour into glasses, sprinkle with cinnamon and serve hot.
Tips
- Salep made from natural orchid root is rare. Choose a ready-made mix that meets the regulations, as the amount to use varies by packet.
- Whisking constantly stops it catching on the bottom and going lumpy.
Storage
Keeps for 1 day in the fridge, reheated with a splash of milk.
Nutrition
| Energy | 190 kcal |
|---|---|
| Protein | 8 g |
| Fat | 8 g |
| Carbohydrate | 22 g |
