How to make it

  • Dissolve sahlab in a small bit of milk.
  • Pour remaining milk in a saucepan with cream and sugar, and bring to a soft boil.
  • Add the milk and sahlab to the boiled milk, stirring occasionally.
  • Grind mustikah with 1 Tbsp sugar with a mortar and pestle into a fine powder. Stir into the milk.
  • Simmer over low heat for 15 minutes, stirring occasionally.
  • Add orange blossom water, and remove from heat.
  • Beat well with a spoon.
  • Pour into a bowl and cover with foil. Freeze.
  • Scrape the bowl down three or four times while freezing, mixing in the frozen crystals.
  • Once evenly frozen, transfer to the refrigerator for 20 minutes before serving.

Reviews & Comments 2

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
    " It was excellent "
    berry ate it and said...
    Just... not words.
    Was this review helpful? Yes Flag
  • thia 11 years ago
    So interesting! I just read about a Turkish frozen dessert that uses sahlab/salep in the current Saveur. I mentally filed it under "fantasy food" (in addition to needing salep and milk from goats that have been grazing on wild oregano, the technique looked a bit tricky), but this seems actually attainable!

    My mastiha is admittedly Greek and a few years old... wondering if it is more or less the same thing.
    Maybe the "Middle Eastern" grocery down the street from me (run by Jordanians, but they have a huge variety of ethnic ingredients) would have sahlab/salep.
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes