Sahlab is a popular wintertime drink throughout the Middle East. The drink is made with milk and salep, a flour made from the tuberous root of a species of orchid, Orchis mascula. Salep has a faintly floral taste, but the drink is mainly consumed for its thick texture. Other flavorings, such as orange blossom water and rose water, are added to the drink just before serving and it is traditional to dust the cup with a couple pinches of cinnamon.

Pure salep is notoriously difficult (and expensive!) to come by outside of Turkey, so you’re more likely to find powdered mixes with cornstarch, sugar, and a small amount of salep sold in Middle Eastern groceries. I’ve also seen people ditch the salep altogether and use cornstarch in its place. Even when only made with cornstarch, sahlab is a great drink for those chilly winter nights and a good alternative for those who don’t like tea or coffee. Salep is also a key ingredient in Turkish ice cream (dondurma), which is known for its chewy texture and resistance to melting.

And, oh yeah! A giveaway. Many months ago, a company I had never heard of approached me and asked if I would like to host a giveaway on my site. I went along with it, despite their somewhat slimy SEO tactics because in the end everyone likes free stuff, right? In the months since the giveaway, they’ve approached me two more times asking me to host another giveaway and sweetening the deal by adding $25 each time. I could offer a $75 gift card for a site I’ve never shopped at before. Maybe the winner will buy something related to food. Maybe not. Instead, I’ve decided to host a giveaway of my own. I often post recipes with ingredients that, depending on where you live, may be difficult to find. If you’ve ever wanted to experiment more with Arabic cooking, but haven’t had the chance, one lucky person (maybe you!) will be receiving some of my favorites – pomegranate molasses, tahini, fava beans, sumac, and sahlab.

To participate, leave a comment (just one!) and tell me what you would like to cook with any of the ingredients offered in the giveaway. The winner will be randomly chosen on March 8th.

Also, I will be taking a small break from blogging. My mom will be visiting San Francisco this week and I’ll need a couple days to recover after she leaves. See you next month!

Sahlab
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2 cups milk (I always use whole milk, but use low-fat or non-fat if you’d like)
sugar, to taste (if using pure sahlab powder or cornstarch, most if not all pre-packaged sahlab mixes already include sugar)
2 tablespoons sahlab powder or cornstarch

Optional flavorings and garnishes:

Rose Water (1/2 teaspoon per serving)
Orange Blossom Water (1/2 teaspoon per serving)
Almond Extract
Vanilla
Shredded coconut
Chopped nuts (pistachios, almonds, hazelnuts)
Ground cinnamon, cardamom, or nutmeg, for dusting

Add the milk (and sugar, if using) to a small saucepan over medium-low heat. Stir occasionally until hot, then add the sahlab powder or cornstarch and stir constantly until the mixture thickens. If adding extra flavorings, like rosewater, orange blossom water, almond extract, or vanilla, stir those in once the drink has thickened. Divide the drink into individual cups and garnish with chopped nuts, coconut, and dust with cinnamon, cardamom, or nutmeg.

Serves 2

Try the recipe index for more ideas.

Related posts:

1. rice pudding with orange blossom water
2. qamar el-deen drink (apricot drink)
3. medjool date and pistachio spice bread

We all know of the Queen of the Nile and her affairs with Julius Caesar and Marcus Antonius and of the boy king whose otherwise unremarkable life left behind a remarkable glimpse into the Egyptian afterlife. But do you know who the name of the last woman to rule Egypt? Cleopatra is not a bad guess, but it’s not correct. Her name was Shajar al-Dur (sometimes inaccurately called Shajarat al-Durr). She ascended the throne in 1250 and ruled for 80 days. Although Shajar al-Dur is a well-known figure of Egyptian history and folklore, she is not very well-known outside of the Arabic-speaking world. I first discovered her name in a footnote in a reading I had for a class in college. I then spent the following couple of months learning everything I could about her. I’ve read and been told so many versions of her life, I’m not sure what’s fiction or folklore. When I visited Shajar al-Durr’s mausoleum during my last visit to Cairo, I was heartbroken to find it neglected and covered in garbage.

Shajar al-Durr was originally slave girl of Turkic or Armenian origin. She was purchased by al-Salih Ayyub, who would later become the Sultan of Egypt. In 1250 CE, al-Salih Ayyub died suddenly of a fever at a turbulent time in Egypt’s history. It was the Seventh Crusade and Egypt was being attacked by King Louis IX’s army. Shajar concealed the fact that al-Salih Ayyub had died by telling people he was merely ill, making sure to have servants deliver food to his room so no one would suspect anything. She was then able to rule as the Sultana of Egypt. Friday prayers were read in her name and she even had coins minted with her name on them. During her short reign, King Louis IX was released from captivity after paying an enormous ransom and peace was temporarily made with the Franks as they recovered from their agonizing defeat.

After 80 days of rule, she announced her husband’s death and relinquished power over to Turanshah, al-Salih Ayyub’s son from another wife. The army, however, trusted Shajar and had Turanshah killed. Despite her support from the army, the Caliph in Baghdad (who, by the way, was murdered two years later by the grandson of Genghis Khan when the Mongols sacked Baghdad) refused to recognize a woman on the throne. So he sent a trusted army commander to Egypt, to marry Shajar and rule as Sultan. Defeated and humiliated, Shajar surrendered the throne over to her new husband, Aybak.

It is said Aybak and Shajar shared a great affection for each other, but she was clearly the one who dominated the relationship. Shajar was the jealous type. Before they married she had Aybak divorce his current wife Umm Ali, with whom he had a son. Shajar still continued to sign the Sultan’s decrees and made sure to have coins minted in both of their names. After seven years of marriage, Aybak wanted to take on another wife, the daughter of the amir of Mosul. Shajar felt betrayed and refused to share Aybak with anyone else, so… off with his head! She had Aybak murdered by servants while he was taking a bath. Now she could have Egypt for herself, or so she thought.

In vain, Shajar hastily told people that Aybak died in his sleep. Aybak’s men were suspicious of Shajar, and her servants eventually confessed to the murder after being tortured. Shajar and the servants were arrested. The servants were eventually executed and Shajar was beaten to death with wooden clogs by slavegirls – and Aybak’s former wife, Umm Ali and their son al-Mansur Ali (who became Sultan after Aybak’s death). Her half-naked body was dragged around the city and thrown into a moat. After wild animals feasted on her body for three days, her remains were gathered in a basket and she was eventually laid to rest in a mausoleum she had built for herself.

Umm Ali rejoiced at Shajar’s death and putting her son the throne and created this dessert to celebrate.

Or so the story goes.

A cab driver (yes, there was a time where I talked about Shajar al-Durr with just about anyone) once told me Umm Ali made rice pudding and not bread pudding to celebrate Shajar’s death. There are so many versions on how the dessert originated I prefer to pick and choose as I like. A popular theory is that a British nurse living in Egypt named O’Malley created the dessert. Hmph! Where’s the intrigue and scandal in that? Make this dessert and tell the story of Shajar al-Durr.

When it comes to desserts, I gravitate toward the homely and easy to make. Give me rice pudding or bread pudding and I’m over the moon. Since there are so many different versions of how and where Umm Ali originated, I figured there’s no harm in deviating from the usual recipe. I strayed from the norm by using puff pastry (it puffs! It’s magical!) instead of filo dough, decreased the amount of milk and cream, and added more nuts. I found that with less milk and cream, the texture held up quite well for leftovers for several days. Umm Ali is a rich and heavenly dessert that would taste even better with a scoop of ice cream, if you’re feeling decadent.

Umm Ali
(adapted from Claudia Roden’s New Book of Middle Eastern Food)
Print this recipe

1 17-oz package of puff pastry, thawed
6 tablespoons better, melted
2 cups heavy cream
3 cups milk (I used whole)
1/2 cup sugar
1 1/2 cups chopped nuts (pistachios, almonds, hazelnuts)
1/2 cup shredded coconut, unsweetened
1/2 cup golden raisins
1 teaspoon cinnamon, for dusting

Let the puff pastry thaw for at least a half hour. Preheat oven to 350 F. Roll out the puff pastry, brush with the melted butter and transfer the puff pastry to the oven. Bake the puff pastry for 15 minutes, or until puffed and golden. Remove from the oven and set aside.

In a medium-sized saucepan, heat milk, cream, and sugar together just until the sugar dissolves – do not boil. When the puff pastry is cool enough to handle, break it into bite-sized pieces and transfer to a large baking dish (I used an 8″ x 8″ baking dish, I’d recommend something a little larger). Toss in the nuts, raisins, and shredded coconut, making sure that everything is mixed evenly.

Pour the milk/cream mixture into the baking dish. Sprinkle with cinnamon and bake for 20-30 minutes, or until slightly golden.

Let cool for 10-15 minutes before serving. Serve hot.

Serves 10-12

Try the recipe index for more ideas.

Related posts:

1. bread pudding with bourbon sauce
2. ta’meyya (egyptian falafel)
3. tavuk göğsü (chicken breast pudding)

I am immensely grateful that most of those are now a reality — some are more important than others, of course.  I’m okay with not having a clawfoot tub or checkered floors.  But what I would like a better view of the city.  And a cat.  Definitely a fluffy cat.  Cory and I are both itching to move.  Both our apartment and the neighborhood we call home are quite nice.  We’re a short walk away from a very famous street where my dad did a lot of drugs about 40 years ago.  However, after two years of the same grocery stores, bus routes, and restaurants, I think it’s time to move on.  We’re looking to move closer to work,  to an area where the buildings are taller, the streets are steeper, and the cacophonic sounds of the city will lull us to sleep every night.

On one of my worst fears about moving (though it’s still months away!), is that we won’t be able to find an apartment with as much storage space in the kitchen.  Though admittedly, we could afford to downgrade… a little.  There are so many odds and ends I’ve picked up over the last couple years that I’ve only used for one recipe and never touched again.  In between loads of laundry last week, I was consumed with thoughts of moving and decided that I need to make more “pantry meals” in the upcoming months.  A lot more.  So I whipped up carrot oatmeal for a late lunch.  All of the ingredients are things I use often, so I definitely failed in making a dish made from neglected pantry items.  I think the block of tamarind, rosewater, mung beans, candlenuts, palm sugar, wheat berries, and split peas will have to wait for another day.  Don’t be put off by carrot oatmeal just because it sounds unusual.  It’s not anymore strange than carrot cake, Persian carrot jam, or Indian carrot halwa.  The natural sweetness pairs well with oatmeal.  It’s also a good way to use up old carrots that have been lingering a little too long in the fridge.

Carrot Oatmeal
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2 teaspoons coconut oil or butter
1/2 cup steel cut oats
1 1/2 cups water, for boiling
1 carrot, chopped into small pieces
1/2 cup milk of your choice (I always use whole)
2 tablespoons brown sugar
1 tablespoon peanut butter
2 teaspoons vanilla extract
a couple pinches of cinnamon

In a small saucean, add the butter. Once melted, stir in the oats, letting it toast over medium-low heat for 3-5 minutes. Stir often. Add water and carrots and reduce the heat to a simmer. Keep the lid slightly ajar on the saucepan, and let simmer until the oats are done (about 20 minutes, or 10 minutes more for mushier oats — but I’m far too impatient).

Stir in the milk, sugar, peanut butter, vanilla extract, and cinnamon and serve.

Serves 2

Try the recipe index for more ideas.

Related posts:

1. baked cranberry oatmeal pudding
2. salad with carrot ginger dressing
3. carrot salad

Cory and I both return to work tomorrow, ending a nearly two week adventure of avoiding the cold, rain, and leveling our shiny new goblins in World of Warcraft. I did lots of cooking the last couple weeks, but it’s been too gray and drab to get any decent pictures. I even have a snazzy new DSLR (goodbye, point and shoot!) I’d love to start showing off, but the sun will need to come out first (or I’m going to have to splurge on a fancy external flash unit). There are two more servings left of the pudding waiting for us in the fridge and they will be a perfect way to kick off the short work week.

Baked Cranberry Oatmeal Pudding
(adapted from the taste space)
Print this recipe

1 cup rolled oats, blended
3/4 cup almonds, blended
3/4 cup walnuts, blended
1/2 teaspoon cinnamon
pinch of salt
1 tablespoon peanut butter
1 tablespoon vanilla extract
2 tablespoons sugar or maple syrup (use 1/4 cup if you’re looking for something sweeter)
1 1/2 cups milk
2 cups fresh or frozen cranberries
a couple teaspoons of melted butter or oil, for greasing the pan

Preheat oven to 350F.

In a blender or food processor, blend the oats and nuts until they resemble a fine powder. Depending on how large your food processor or blender is, you’ll likely have to work in batches. Transfer the blended oat and nuts into a large mixing bowl and fold in the salt and cinnamon.

In a small bowl, mix together the peanut butter, vanilla extract, and maple syrup (or sugar). Transfer the mixture to the bowl with the oats and nuts, along with the milk and stir until smooth and there are no clumps. Fold in half of the cranberries and transfer to a large baking dish (I usually use a 12″ pie dish. The picture posted above was in a smaller baking dish for just two servings). Sprinkle the remaining cranberries over the top of the mixture and bake for 40-45 minutes, or until browned around the edges and beginning to crack. Remove from the oven and cool for 15 minutes or so, before serving.

Serves 6-8

Try the recipe index for more ideas.

Related posts:

1. pumpkin granola
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3. coconut mango rice pudding

“If you wish to make an apple pie from scratch, you must first invent the universe.”
~ Carl Sagan

I woke up early on Sunday morning. By early, I mean before 10 AM – mornings are torture for me, but I was consumed with thoughts of ice cream. And pie. That was enough to stir me out of bed.  I’m not a baker at all and my ancient oven doesn’t allow me to roast a juicy chicken (the whole bird, that is) or even produce a decent pizza crust, so I was slightly terrified of making a pie from scratch. But I’ve been planning for this pie for almost a year. Why’s that?

In honor of astronomer Carl Sagan’s birthday, naturally.  You know, the author of Contact and the co-writer of Cosmos (and many, many other books including The Demon-Haunted World, which I’m reading now), who sent off an epic mix tape into space.  Sagan was a brilliant and poetic man, something of a modern day Omar Khayyam, who never lost his sense of wonder for the universe.  A pie on the day of his birth was the least I could do.  We were lucky to have Sagan on this lonely mote of dust, suspended in a sunbeam, for a brief 62 years.  Of the billions upon billions of people who have walked this planet, Sagan was a true treasure to humanity.  Happy birthday, Carl.

And oh yeah, the recipe. It wouldn’t feel right for me to post the recipe here. I have yet to master the art of pie baking myself. This was my first adventure into pie baking, after all.  The pie is absolutely delicious, but I understand the limitations of my oven and it didn’t cook quite as evenly or browned as much as I would have liked.  I still encourage you to make it yourself, though.  I more or less followed each step of Elise’s Old Fashioned Apple Pie and Perfect Pie Crust (I made the butter crust with almonds). I stayed true to both of the recipes, but I did add a couple drops of almond extract to the almond pie crust and used almond meal instead of almond flour. Oh, and I invented the universe, too. Preparation time for inventing the universe varies depending on your school of thought. It took me roughly 13 billion years. Jeez, I really need a new oven, don’t you think?

If you’re feeling fancy, serve the pie with some homemade vanilla ice cream. Life really doesn’t get any better than that.

Oh, and have some Sagan:

“From this distant vantage point, the Earth might not seem of particular interest. But for us, it’s different. Look again at that dot. That’s here, that’s home, that’s us. On it everyone you love, everyone you know, everyone you ever heard of, every human being who ever was, lived out their lives. The aggregate of our joy and suffering, thousands of confident religions, ideologies, and economic doctrines, every hunter and forager, every hero and coward, every creator and destroyer of civilization, every king and peasant, every young couple in love, every mother and father, hopeful child, inventor and explorer, every teacher of morals, every corrupt politician, every “superstar,” every “supreme leader,” every saint and sinner in the history of our species lived there – on a mote of dust suspended in a sunbeam.

The Earth is a very small stage in a vast cosmic arena. Think of the rivers of blood spilled by all those generals and emperors so that, in glory and triumph, they could become the momentary masters of a fraction of a dot. Think of the endless cruelties visited by the inhabitants of one corner of this pixel on the scarcely distinguishable inhabitants of some other corner, how frequent their misunderstandings, how eager they are to kill one another, how fervent their hatreds.

Our posturings, our imagined self-importance, the delusion that we have some privileged position in the Universe, are challenged by this point of pale light. Our planet is a lonely speck in the great enveloping cosmic dark. In our obscurity, in all this vastness, there is no hint that help will come from elsewhere to save us from ourselves.

The Earth is the only world known so far to harbor life. There is nowhere else, at least in the near future, to which our species could migrate. Visit, yes. Settle, not yet. Like it or not, for the moment the Earth is where we make our stand.

It has been said that astronomy is a humbling and character-building experience. There is perhaps no better demonstration of the folly of human conceits than this distant image of our tiny world. To me, it underscores our responsibility to deal more kindly with one another, and to preserve and cherish the pale blue dot, the only home we’ve ever known.”

Related posts:

1. coconut almond cookies
2. greens soup with quinoa and chicken
3. almond milk