By eatmundo · July 11, 2026
🇱🇧AI-generated imageSame ingredients, elsewhere in the world
3 matchesDishes from other countries' kitchens, made from the same core ingredients as Sahlab. The percentage is the share of ingredients the two recipes have in common.
Sıcak Salep (Traditional Hot Turkish Drink)In Türkiye · same ingredients· Same technique86%
Sahlab (Creamy Winter Pudding Drink)In Egypt · same ingredients67%
Agua de HorchataIn Mexico · same ingredients50%
A thick, velvety warm milk drink thickened with orchid bulb starch, garnished with a dusting of cinnamon and shredded coconut. It is the quintessential winter beverage in Lebanon, warming the soul instantly.
According to eatmundo's ingredient comparison, the closest dish to Sahlab from another cuisine is Sıcak Salep (Türkiye): the two share 86% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
In a small cold saucepan, whisk together 2 tablespoons of sahlab powder and 1 tablespoon of sugar.
- 2
Slowly pour in 500ml of cold milk while whisking constantly to ensure there are no clumps.
- 3
Place the saucepan over medium-low heat and continue to stir continuously for about 8 minutes.
- 4
Watch for the texture to change; it should begin to thicken into a custard-like consistency that coats the back of a spoon.
- 5
Once thickened, remove from heat immediately so it doesn't become too rubbery.
- 6
Pour the hot liquid into two large mugs, leaving a little room at the top for toppings.
- 7
Sprinkle with 1/2 teaspoon of ground cinnamon and 1 tablespoon of shredded coconut.
- 8
Serve immediately while steaming hot for the best creamy texture.
Frequently Asked Questions
What is Sahlab?
Sahlab is a warm, thickened milk-based beverage originating from the Levant. Prepared from milk, sugar, and sahlab powder, it is typically garnished with cinnamon and coconut and consumed as a comforting drink during winter months.
Can I substitute cornstarch if I do not have authentic sahlab powder?
Yes, you can use cornstarch as a thickener, but it will lack the distinct floral orchid root aroma and the characteristic slightly chewy texture of the traditional powder.
How do I prevent the milk from burning while cooking?
Use a heavy-bottomed saucepan over medium-low heat and whisk the mixture constantly until it reaches a gentle simmer and coats the back of a spoon.
What is the best way to avoid lumps when mixing the powder?
Whisk the sahlab powder with the sugar in a cold saucepan first, then slowly pour in the cold milk while whisking constantly before heating.
What is the ideal consistency for a traditional Sahlab?
The drink should be thick and creamy, similar to a drinkable pudding that coats the back of a spoon without being gelatinous or overly stiff.
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