By eatmundo · August 4, 2026
🇪🇬Same ingredients, elsewhere in the world
18 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.
Maraş Dondurması (Turkish Ice Cream)In Türkiye · same ingredients73%
MalabiIn Lebanon · same ingredients67%
Laz BöreğiIn Türkiye · same ingredients57%
A comforting, creamy Egyptian pudding often enjoyed as a warm winter dessert. This delicate milk-based treat is thickened with starch and perfumed with the unique aroma of mastic.
According to eatmundo's ingredient comparison, the closest dish to Sahlab from another cuisine is Maraş Dondurması (Türkiye): the two share 73% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Dissolve 60g cornstarch in 200ml of cold milk until completely smooth.
- 2
In a medium saucepan, combine the remaining 800ml milk and 150g sugar over medium heat, stirring until the sugar dissolves.
- 3
Slowly whisk the cornstarch mixture into the warm milk, ensuring no lumps form.
- 4
Crush the mastic with a pinch of sugar using a mortar and pestle until it becomes a fine powder.
- 5
Add the crushed mastic and 1 tsp vanilla extract to the pan, continuing to stir constantly.
- 6
Cook for 5-7 minutes until the mixture thickens to a pourable custard consistency.
- 7
Pour the Sahlab into individual glass bowls while hot, allowing it to set for 5 minutes.
- 8
Garnish liberally with 50g crushed pistachios before serving warm to your guests.
Frequently Asked Questions
What is Sahlab?
Sahlab is an Egyptian thickened milk-based dessert or warm beverage. It is made from milk, sugar, cornstarch, mastic, and vanilla, typically garnished with pistachios and consumed during cold weather.
What is mastic?
Mastic is a resin from the Pistacia lentiscus tree that gives Sahlab its signature pine-like aroma.
Can I use other nuts?
Yes, crushed walnuts or almonds are delicious alternatives to pistachios.
How do I avoid lumps?
Always mix the cornstarch with cold milk first before adding it to the main pot.
Is it served cold?
Sahlab is traditionally served hot, especially on cold winter evenings.
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