Sach·lav (sahlab/salep): a starchy, demulcent drug or foodstuff consisting of the dried tubers of certain orchids.

I think I may have overdone it on the Ashkenazi food – times they are a' changing and by changing I mean Sephardi. Judaism is made up of many different sects, with subtle differences between them all. However, Ashkenazi and Sephardi Jews hold unique distinctions throughout their culture, cuisine, and practice– sometimes appearing like two separate religions. Coming from an Ashkenazic background, Sephardic cuisine is foreign to me. Fortunately, my time spent in Israel allowed me the opportunity to enjoy this food culture while attempting to bring some of it home with me. If unsuccessful in the kitchen, at least it remains in the recesses of my memory.

One of my favourite comfort foods (breakfast, dessert or drink? I was never quite sure) that I turned to in times of need in Israel, was Sachlav. It took a while to muster up the courage to try this outlandish beverage, but once I did – I never looked back. Sachlav has a porridge/custard like texture, and is traditionally served from large adorned urns (to keep it hot),  with its signature thickening and fragrant ingredient – ground bulbs of the ‘early purple orchid’ (sahlab in Hebrew and Arabic means ‘orchid’), mixed with hot milk, orange blossom water, cinnamon and vanilla. It is commonly dished up with coconut shreds, chopped pistachios and sultanas. Cheaper versions of the drink use corn starch instead of sachlav powder. One of my many missions in Israel was to discover the best Sachlav in town, and for now the one served at “Tmol Shilshom” in the centre of Jerusalem takes the prize.

A little bit of history:

Sachlav refers to the actual orchid, and the drink. The tubers of the orchid are dried and ground up to create this fragrant flour. An unconventional theory claims that the name ‘sahlab’ is derived from the Arabic expression “hasyu al-tha’lab”, in English – fox testicles, a not-so-subtle depiction of the orchid tubers. Not too kosher. Possibly because of this reason, the orchid has historically been used as an aphrodisiac.  The actual beverage  originated in Turkey and the Middle East, and then went on to England and Germany, prior to the popularity of tea and coffee. Each country has minor differences in their sachlav beverages, while the ground up orchid has also been used in ice creams and desserts.

A Spot of Nutrition:

Before honing in on some of the specific nutritional benefits on sachlav here is a word on hot drinks, and their nutritional value. Benefits of hot drinks are largely psychological, as they give you a few minutes to de-stress in addition to relaxing a sore throat. When drunk alongside a meal, they also force you to slow down your eating, allowing you to eat less and feel full more quickly. I also find that the mere act of holding a hot drink in our hand, brings an instantaneous sensation of calmness and happiness. As a side benefit, many hot drinks contain the magical ingredient of milk – which is great for slipping some calcium into your diet.

Now what about this supernatural orchid you ask?
The root is commonly used in herbal medicine and has been found to restore the body after disease by stimulating its activity. It particularly has been shown to have a curative effect on the common cold and cough, hence is popularity during the winter months.

Point of reference:

Unfortunately it is extremely difficult/illegal to bring sachlav into Australia. If you do want to impress your friends and family – you could always purchase the powdered sachlav mix (made with artificial flavourings) and fabricate a tale that includes you trekking around the Middle Eastern dessert on a hunt to bring home Early Purple Orchids. Make sure you hide the box.

Here is a simple recipe assuming you don’t have any sachlav on you.

Ingredients:

1 1/2 tablespoons Sahlab powder or 2 tablespoons cornstarch

4 cups milk

3 tablespoons sugar, or to taste

2 teaspoons rose or orange-blossom water (optional)

2 tablespoons finely chopped pistachios

Ground cinnamon

Preparation:

Mix the Sahlab powder or cornstarch with a few tablespoons of milk.

Bring the remaining milk to a boil. Pour in the starch mixture, stirring vigorously, so that lumps do not form.

Cook over very low heat, stirring continuously, until the milk thickens (about 10 minutes). Then stir in the sugar and the rose water or orange blossom water, if you so desire.

Serve in cups with the chopped pistachios and cinnamon as garnish. You may also sprinkle grated coconut on top.