Name: Traditional Levantine Sahlab
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 حصص
Cuisine: Levantine
Ingredients: 4 cup whole milk; 3.5 tbsp cornstarch; 4 tbsp white sugar; 0.25 tsp mastic ground with a pinch of sugar; 1 tbsp orange blossom water; 1 tsp ground cinnamon; 2 tbsp crushed pistachios; 2 tbsp shredded coconut

Instructions

Dissolving the Ingredients

In a deep pot off the heat, add the liquid milk, cornstarch, and sugar, then whisk the ingredients thoroughly with a hand whisk until the cornstarch and sugar are completely dissolved. · 2 min
Cooking and Stirring

Place the pot over medium heat and stir constantly in circular motions without stopping to prevent the mixture from sticking or forming lumps. · 5 min
Adding Flavorings

Once the mixture begins to boil, thickens, and turns smooth and creamy, reduce the heat to low and add the ground mastic and orange blossom water. · 1 min
Final Thickening

Allow the sahlab to simmer gently over low heat for two additional minutes while stirring softly until the flavors are well combined. · 2 min
Pouring and Serving

Remove the pot from the heat and pour the hot sahlab directly into serving cups. Garnish the top with ground cinnamon, crushed pistachios, and shredded coconut as desired, and serve warm.

Nutrition / serving

185

cal

6.8

protein g

carbs g

5.5

fat g

Chef's tips

Be sure to whisk the cornstarch into completely cold milk before placing it on the stove, and do not stop stirring with a wire whisk throughout cooking to prevent the milk from scorching at the bottom of the pot.