Sahlab: A Traditional Winter Drink {Cultural Foodie}
Sahlab (also spelled Saleb or Saloob) is one of the popular warm drinks in Egypt, especially during the winter season. It holds a long cultural history and continues to be loved across different regions.
Historical Background
Sahlab was also popular in 17th and 18th century England, where it was served in coffee and tea shops. Egyptians were introduced to the drink through the Ottoman Empire, where it was believed to help make women appear more plump—an aesthetic preference at the time.
Traditionally, Sahlab was made from orchid tubers, which were ground into a fine powder. This powder was then mixed with milk or water to create the creamy drink.
However, modern Sahlab rarely contains orchid powder due to the endangerment of the plant species and its limited availability. This evolution shows how cultural food exchange can adapt and change over time.
Spread and Evolution
Sahlab is not exclusive to Egypt; the starchy drink has spread to many countries, including Turkey, Lebanon, Syria, and Greece, often with regional variations.
The orchid tuber, once a main ingredient, has faced near extinction, leading people to develop alternative recipes that retain the drink's comforting texture and taste. Despite changes in ingredients, Sahlab remains a favorite winter beverage.
A Common Modern Recipe
Here is one of the many homemade recipes available online. It uses equal parts of the following ingredients:
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Rice flour
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Milk powder
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Corn flour
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Mastic (optional)
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Nuts (optional)
Some people prefer to mix the nuts into the dry mixture, while others prefer adding them only during preparation. It is said that mixing nuts too early may reduce their crunchiness over time.
During preparation, rose water can be added (if preferred), along with milk. The mixture should be stirred over heat until it becomes thick and creamy in consistency.
References
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Davidson, A. (2014). The Oxford Companion to Food. Oxford University Press.
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Albala, K. (2011). Food Cultures of the World Encyclopedia. ABC-CLIO.
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Helou, A. (1998). Lebanese Cuisine. St. Martin’s Press.
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[Various food blogs and recipe sites, e.g., TasteAtlas, Middle East Eye, and regional food historians.]
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