Sahlep, Saf Sahlep

Sunny days are glorious aren’t they? Today it looks like spring is going to give us a few hours of sunshine. I have kicked everyone out of the house and am sitting here in peace with a steaming cup of Sahlep in my hands. What is that you ask…?

Pure delight in a cup.

Sahlep is a creamy, milk based drink that is served during the winter months in countries surrounding the Mediterranean. Think cocoa without the chocolate…hard I know. I discovered it on a recent trip to Istanbul where they served it in delicate little cups every morning in the lobby of our hotel. I was completely addicted with the first sip and it will forever embody the essence of Istanbul for me. 

Delicate and flowery, Sahlep is made from the dried tubers of a mountain orchid. The tubers are ground to a fine powder, which when mixed with milk and sugar, and sprinkled with cinnamon, yields a delicious beverage. Unfortunately, because of the popularity of the drink, the orchid is now considered endangered and export of the powder is banned, making it very hard to obtain here in the United States. 

Having discovered it, however, I couldn't bear the thought of not bringing some home. Braving the crowds of Istanbul’s Spice Market, I dragged my husband on a search for Sahlep powder. Success came at the price of my pocketbook, but I think I’d pay almost any price for the yumminess in the cup in front of me.

Teşekkür ederim, Turkey! (Thank-you!)

Sahlep (Makes 6 servings)

4 cups (1 liter) milk

2-3 tsp. pure saf sahlep powder

2-3 Tbs. sugar (to taste)

Cinnamon for garnish

Ground pistachio nuts (optional)

Directions:

Combine the sugar and sahlep powder in a medium saucepan and mix. Slowly add the milk stirring constantly to prevent lumps. Cook over low heat, stirring constantly, until mixture is slightly thickened. Remove from heat and pour into demitasse cups or small mugs. Sprinkle with cinnamon and pistachio nuts.

If you can get your hands on some Sahlep powder you are in for a treat. I was able to find the powder here, but I don’t know if they are a reliable supplier.

Here also, but this is the instant powder, which I was told is not as good.

Also, here are a couple of Sahlep links I found interesting.
Anissa's...a cool picture of salep in the raw 

Wikipedia

Morsels and Musings

NY’s Delight

In Transit

All links good: 7 January 2012

The Lowly Lentil

Lentil. For many this word conjures images of dry inedible vegetarian casseroles or disgusting stews. The other day my husband asked what I was making for dinner, and when I replied, “something with lentils”, he groaned. His only memories of “something lentil” are that of his grandmothers inedible ‘roast’. While I admit I have had my fair share of these inedible creations at potlucks and grandma’s house, I do not believe the lentil deserves this reputation.

The lentil is considered one of the eight first domesticated crops grown by Neolithic cultures in the Fertile Crescent and they have made up an important part of the diet of humans ever since. This ‘practically forever’ time period, may account for why there are lentil dishes in almost every culture since Adam.

The Lentil is highly nutritious with a protein content of 26%, is one of the best plant sources of iron, and is very high in fiber. It may not be pretty but it can be delicious. Here is a recipe for a hearty lentil soup that my family loves and we hope you will too. I usually make this recipe in a Crockpot or slow cooker in the morning so it is ready and waiting by dinner. Serve it with a crusty loaf of French bread, a dollop of sour cream, and freshly grated parmesan cheese on top.

Smoky Lentil Soup

3 T Olive Oil
1 lb Smokies or German style Sausages, sliced on the bias
1 C Carrots, diced
1 Onion, diced
1 C potatoes, diced
½ C Flour
1 ½ C Lentils, rinsed and picked over for stones
3 Quarts water (for added flavor, subtract 1 cup water and add 1 cup of your favorite red wine)
4 T beef base
1 tsp Nutmeg
1 tsp fresh ground pepper
2-3 Bay leaves
1 tsp Thyme

1. In a non-stick skillet over medium high heat, brown the sausage in a tablespoon of oil, then remove, and place in slow cooker. Add the onions, carrots and remaining oil to the skillet and sauté until al dente, about 5-8 minutes. Add flour to the carrots and onions and mix until it has dissolved and creates a paste-like consistency. Put in slow cooker with sausages.

2. Rinse Lentils and add to slow cooker along with the potatoes, nutmeg, pepper, bay leaves, and thyme.

3. Mix beef base with water and wine and add to slow cooker. Give it all a quick stir and you’re done. Cook until lentils are soft and soup is thickened. About 3-5 hours. For a creamy texture, puree about half the soup and remix before serving.

Sunshine in Winter

We are in the doldrums of winter. The sun has not shown its face in countless days and the snow is hard and dirty. It is the worst time of winter when all is brown and grey and spring seems far away. The trees look bedraggled and sad. The sky outside is a monotonous amorphous white. In all this dreariness there is one thing that saves my soul from all out depression—citrus season.

I know that citrus is now available year-round but here in the Pacific Northwest, winter is the time when it most reasonably priced. We can usually pick up a box of oranges for between $12.00 and $14.00. Our boxes then end up in my favorite antidepressant…a tall glass of orange juice. When was the last time you had a glass of fresh squeezed orange juice? If you haven’t had one in a while, you may not remember that it is like drinking a glass of liquid sunshine…a pure pleasure to the soul.

Eight to ten oranges will make fresh squeezed OJ for my whole family…so it’s not as if you have to run out and buy a whole box. I’m willing to bet however, that after the first glass you’ll wish you had. If you do not have an electric juicer, they make the job easier. You don’t need an expensive one…just get a $15.00 Proctor Silex or Black & Decker at Target. Mine is a Proctor Silex and we’re on year 4 with it—juicing 4-8 30-pound boxes of citrus a winter.

Any ray of sunshine in winter is delightful. For me it is often orange juice—tart, sweet, and wholesome. There is nothing like it to give your heart a lift when winter gets you down.