SAHLAB

It's very cold this year in Egypt, and to warm one's self, one of the most popular hot drinks is Sahlab.  Sahlab is made from the starch found in the ground bulb of the orchid, Orchis mascula .  The starch, which can be purchased in Egypt as a powdered mix,  thickens the milk while giving it a unique flavor.  However, it is more difficult to find Sahlab mix outside of the area. Here is a recipe to mimic Sahlab, using cornstarch as a thickener.

 

* 1 1/2 tablespoons Sahlab powder or 2 tablespoons cornstarch

* 4 cups milk

* 3 tablespoons sugar, or to taste

* 2 teaspoons rose or orange-blossom water ( optional )

* 2 tablespoons finely chopped pistachios

* Ground cinnamon

 

 

Mix the Sahlab powder or cornstarch with a few tablespoons of milk.  Bring the remaining milk to a boil.  Pour in the starch mixture, stirring vigorously, so that lumps do not form.  Cook over very low heat, stirring continuously, until the milk thickens ( about 10 minutes). Then stir in the sugar and the rose water or orange blossom water, if you so desire.

Serve in cups with the chopped pistachios and cinnamon as garnish.  You may also sprinkle grated coconut on top.

RASPBERRY MINT

 



Ingredients:

1    cup fresh mint

2 1/2   cups pineapple juice

1     cup frozen raspberries

3     ounces frozen limeade concentrate, thawed

16   fluid ounces cold carbonated lemon-lime beverage

lime wedge (to garnish)

 
Instructions:

 

1.      Rub the mint leaves around the inside of a large iced tea jug or pitcher, then drop them in. Pour in remaining ingredients and mix well.

2.      Serve with a lime wedge on the edge of the glass.

LEMONADE

IF LIFE GIVES YOU LEMONS, MAKE LEMONADE

Place 6 cups water and 2 unpeeld, quartered lemons in a pot and bring to a boil, then cover and simmer over medium heat for 20 minutes. Strain into a teapot, stir in the 5 tablespoons sugar and  1 tablespoon Orange Blossom Water ( Mazahar ).  Bring to a boil and serve.

FRUIT LASSI

A COOL DRINK FOR A HOT DAY IN CAIRO

 

Ingredient:

 

2     cups whole milk yogurt
1     cup ice water
1     cup cold milk
1/2   teaspoon ground cardamom
1      tablespoon rose water
2       mangoes, peeled,cut from pit and cubed or 5 ripe bananas, peeled and sliced  toasted sliced almond, for serving

 

Instructions:

 

1.     Put all ingredients, except almonds, in a blender or food processor and blend until smooth.
2.     Serve with ice cubes and sprinkle with almonds.
3.     ENJOY!

KARKADY - HIBISCUS TEA

Karkady is one of the most popular and unusual drinks that you can find in Egypt. Made from the dried, dark red petals of the Hibiscus flower.  It is served in many of the popular cafe's throughout Egypt. The best Karkady comes from Upper Egypt. Be sure to bring home a bag of dried petals from Aswan or Luxor.

 

 

* 1 cup hibiscus petals

* 2 cups sugar

 

 
Pick over the dried petals, removing any stems or leaves.  Soak the hibiscus petals in cold water to cover for 1-2 hours. Transfer the petals and water to a pot and bring to a boil. Remove the pot immediately and strain the liquid through filter paper.  Return the petals to the pot, add fresh cold water to cover, and repeat as above.  Repeat the process until the karkady loses its reddish hue.  Then, discard the petals and sweeten the juice while it is still hot.  Serve cold, although it is a pleasant drink when served warm in the wintertime.
It is possible to purchase hibiscus tea bags from other lands as a substitute, but the intensity of flavor will not be the same. I have found hibiscus tea bags from Poland in the international food department of a very large supermarket.

CHOCOLATE COFFEE

Ingredients:

 
50           g Toblerone chocolate bar (honey nougat chocolate) (Cadbury's equivalent would work, too)
1/4           can condensed milk
2           cups hot water
4           teaspoons instant coffee powder
2           tablespoons sugar
2           tablespoons gelatin
5           cherries
5
Instructions:

 

1.     Mix gelatin in 1/2 cup water.

2.     Dissolve it by heating it over a pan of hot water.

3.     Divide into 2 equal parts (one for the white coffee mixture and the other for the black one).

4.     Blend coffee powder in the remaining 1 1/2 cups of hot water.

5.     Divide into 2 equal parts.

6.     Add sugar and one portion of the dissolved gelatin.

7.     Keep this coffee-jelly mixture aside.

8.     Add condensed milk and the remaining gelatin to the other portion of the coffee.

9.     Mix this milk-coffee-jelly mixture nicely.

10.     Take 5 cocktail glasses and pour 1/2 inch layer of black jelly coffee mixture.

11.     Chill till set.

12.     Pour a 1/2 inch layer of the milk-coffee-jelly mixture.

13.     Chill till set.

14.     Repeat the layer.

15.     Chill to set.

16.     Chop the Toblerone chocolate into small pieces.

17.     Melt it over a pan of hot water.

18.     Just before serving, pour 2 tsps.

19.     of the melted chocolate on the set dessert.

20.     Decorate with a maraschino cherry and a mint leaf.

21.     Serve in style!