← Nouns Cooking · Lebanese & Turkish

Ingredients

• 1 l whole milk
• 4 tbsp cornflour (or 2 tsp salep powder)
• 4 tbsp Sugar
• 1 tsp orange blossom or rose water
• 1 tsp ground cinnamon, to serve
• 2 tbsp Pistachios, chopped (optional)
• 2 tbsp Desiccated coconut (optional)

Method

1. Whisk the cornflour into 250 ml of the cold milk until completely smooth.
2. Heat the rest of the milk with the sugar in a pan over medium heat until steaming.
3. Whisk in the cornflour mix and keep stirring over medium-low heat for 5–7 min, until it thickens to the texture of a pourable custard. Do not walk away; it catches quickly.
4. Take off the heat, stir in the orange blossom water and pour into mugs. Dust with cinnamon and top with pistachios and coconut.

Tips

• True salep comes from orchid tubers and is rare and costly; cornflour gives the same comfort.
• The pistachio topping is optional and contains tree nuts.

Sources

Written in our own words after cross-checking these recipes:

Chef in Disguise Falasteeni Foodie Ozlem's Turkish Table