Salep

Sample Dishes from Turkish Cuisine

Salep (Salep)

Ingredients	Measure	Amount
Salep (powdered root of orchis mascula)	2 teaspoon	10 gr
Sugar	2 1/2 tablespoon	25 gr
Milk	3 3/4 cup	750 gr
Cinnamon	3/4 teaspoon	1.5 gr

Preparation

Place salep and sugar in a small saucepan; mix well. Add cold milk gradually stirring constantly to prevent lumping. Cook over low heat for 10-15 minutes until thickened and smooth in consistency, stirring constantly. Remove from heat. Pour into small mugs or large demitasses. Sprinkle with cinnamon. Serve hot.

Servings: 6

Nutritional Value
(in approximately one serving)

Energy	79 cal
Protein	4,1 g
Fat	2,4 g
Carbohydrates	10,2 g
Calcium	153 mg
Iron	0,1 mg
Phosphorus	119 mg
Zinc	1 mg
Sodium	63 mg
Vitamin A	256 iu
Thiamine	0,05 mg
Riboflavin	0,21 mg
Niacin	0,13 mg
Vitamin C	1 mg
Cholesterol	10 mg

Regional Characteristics:

Salep is a pleasant winter drink. People go to "Salep Shops" or any "Coffe Shop" or "Pastry Shop" to drink "Hot Salep" on cold winter nihgts. Since it gets lumpy while adding milk to salep-sugar mixture one should be careful and patient to add milk gradually. Amount of sugar may be decreased.