Description
A winter-exclusive, cinnamon-scented viscous drink made by boiling the powdered root of wild orchids (salep)—the same ingredient used in Turkish ice cream—in milk.
Restaurants serving Salep
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Milk
- Salep powder(Orchid root powder)
- Sugar
- Cinnamon powder
Instructions
- [Authentic Recipe]
- Put cold milk and sugar in a pot.
- Gradually sprinkle in 'salep', a powder made from wild orchid roots, ensuring no lumps form (as authentic salep is rare and expensive, store-bought mixes often substitute cornstarch).
- Heat on low, stirring constantly to prevent burning, until a thick, viscous consistency develops. Pour piping hot into a mug and generously dust the surface with cinnamon powder.
Learn more Spice, substitutes, tips
Key spices
Sweet aroma of cinnamon
Substitutes at Japanese supermarkets
Potato starch or Cornstarch (for thickening)
Pairing
Roasted Chestnuts or Simit
Trivia
[Trend] A winter staple since the Ottoman era. To prevent overharvesting, exporting authentic powder is banned, making it a true winter tradition drinkable only in Turkey.
Eating tips & etiquette
[Unique Eating] On a snowy Istanbul street corner, blow on the hot, viscous liquid to cool it, and sip little by little while being healed by the cinnamon aroma!
Allergen
Dairy