Snack · 15 min · middle-eastern

Sahlab

If you like whole milk, you’ll love this Middle Eastern snack — 15 minutes from craving to table. It is weeknight cooking that still hits your targets — 9 grams of protein per serving. No specialty equipment and nothing hard to find at a regular grocery store.

✓ USDA-verified nutrition data

Ingredients

• 4 cups Whole milk
• 3 tbsp Sahlab powder
• 1/3 cup Sugar
• 1 tsp Cinnamon
• 1/4 cup Pistachios
• 1 tsp Rose water

Steps

1. Whisk the sahlab powder with cold milk until completely smooth — lumps now never dissolve later.
2. Bring to a gentle simmer, stirring constantly, until the drink thickens to a pourable custard, about 8 minutes.
3. Stir in the sugar and rose water off the heat.
4. Pour into small cups or glasses; sahlab is served thick enough to coat a spoon.
5. Dust each cup with cinnamon and scatter crushed pistachios over the top.
6. Serve steaming hot; this orchid-root thickened milk is the Levant’s winter embrace.
7. Drink fresh — sahlab sets like pudding as it cools, which is delicious but a different experience.

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