Saḥlab

Many years ago, whilst somewhere in the Middle East (I forget where), I was introduced to a gloopy white concoction called saḥlab (سحلب), containing sugar and spice (cinnamon) and all things nice (coconut powder, raisins and pistachios). It was absolutely delicious, and I thought to myself, I must find out where to get, or how to make this back home. Of course, by the time I got back to Blighty, I'd completely forgotten about it, and it was years before I had it again and was reminded—and once again forgot by the time I came home.

Last week, for some reason, I remembered; and this evening I set out to try this recipe. The result was certainly very nice, though it wasn't quite the same as my memory of how saḥlab tastes. This may have had something to do with evidently putting in too much cornflour, or a slight aliquoting accident with the cinnamon, or the fact I left out the pistachios (due to not having any, and it being 9:30 at night); all of which can be rectified should I wish to try again.

Encouraged by the result, I went on to have a second helping. Don't try this at home, kids; it's just too rich: I now feel slightly sick. :-S