Ammon – Turkish orchid is a hot drink that shares Arab and Turkish heritage, and is considered one of the popular drinks in Turkey. Its preparation is similar to the usual method in Arab countries. Here are two ways to prepare Turkish orchid: orchid with rose water and orchid with raisins.
Turkish orchid with rose water:
the components:
– 2 cups of water.
– 6 tablespoons of powdered milk.
– 2 tablespoons of cornstarch.
– 3 tablespoons of sugar.
– 2 tablespoons of rose water.
– Ground cinnamon for decoration.
How to prepare:
1. Place water in a pot on the fire and add powdered milk, cornstarch, sugar and rose water.
2. Stir all the ingredients well until a homogeneous mixture is formed.
3. Leave the mixture to boil for 5 minutes or until it becomes thick.
4. Pour the sahlab into serving cups and garnish with ground cinnamon.
5. You can also decorate it with coconut or any type of nuts as desired.
Turkish orchid with raisins:
the components:
– 2 cups of whole milk.
– 6 teaspoons of sugar.
– 6 teaspoons of powdered orchid.
– A teaspoon of fine cinnamon powder.
– 2 teaspoons of coconut.
– 2 teaspoons of raisins.
– 2 teaspoons of raw walnuts, cut into small pieces.
How to prepare:
1. Place the milk in a small saucepan over medium heat and add the sugar, then stir until the sugar dissolves.
2. Gradually add the sahlab powder while continuing to stir.
3. Leave the mixture on the fire until it reaches the boiling point, then let it boil for two minutes.
4. In a separate dish, place the cinnamon, raisins, walnuts, and coconut, and mix them together.
5. Pour the sahlep into serving cups, decorate it with the nut mixture, and serve it hot.
Turkish sahlab with starch and mastic:
the components:
– 4 cups of liquid milk.
– 4 tablespoons of starch.
– A tablespoon of rose water.
– 4 tablespoons of sugar.
– Half a teaspoon of ground mastic.
– A tablespoon of ground cinnamon.
– A tablespoon of pistachios.
How to prepare:
1. Place the milk, mastic, starch, and sugar in a pot and stir until the starch dissolves.
2. Place the pot on medium heat and leave the mixture until it reaches the boiling point, then let it boil for two minutes.
3. Remove the orchid mixture from the heat, add the rose water and stir.
4. Pour the sahlab into serving cups, decorate it with the cinnamon and pistachio mixture, and serve it hot.
