Sample Dishes from Turkish Cuisine

Salep (Salep)

Salep (powdered root of orchis mascula)2 teaspoon10 gr
Sugar2 1/2 tablespoon25 gr
Milk3 3/4 cup750 gr
Cinnamon3/4 teaspoon1.5 gr


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)

Energy79 cal
Protein4,1 g
Fat2,4 g
Carbohydrates10,2 g
Calcium153 mg
Iron0,1 mg
Phosphorus119 mg
Zinc1 mg
Sodium63 mg
Vitamin A256 iu
Thiamine0,05 mg
Riboflavin0,21 mg
Niacin0,13 mg
Vitamin C1 mg
Cholesterol10 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.