Salep, Wild Orchid Powder (for making Persian Ice Cream)
Salep, Wild Orchid Powder (for making Persian Ice Cream)
Salep, Wild Orchid Powder (for making Persian Ice Cream)

Salep, Wild Orchid Powder (for making Persian Ice Cream)

Only available here!
Regular price $22.50

Wild-harvested pure Salep, ground to a powder, used to make Dondurma (stretchy Turkish Ice Cream) also Bastani (Persian variety).   A little goes a long way.  For example the following recipe for Bastani calls for 1 teaspoon of Salep to make 8 servings of ice cream (yum!).

This is the real thing, from Greece.

INGREDIENTS

  • 500 ml full cream milk
  • 250 ml whipping cream
  • 3/4 cup caster (fine grain) sugar
  • 1 teaspoon rose water
  • 1 teaspoon salep
  • 1/4 teaspoon saffron powder

INSTRUCTIONS

  • Place all the ingredients except the salep in a blender and blend until the sugar is dissolved.
  • Add the salep and blend until the mixture is thick.
  • Pour into a deep container that is suitable to freeze and place in the freezer for about 4-6 hours until the mixture is partly frozen.
  • Put the mixture back into the blender and blend for a couple of minutes until all the frozen ice-cream is mixed with the liquid.
  • Put into a storage container and freeze until hard.

 

Sold in a small tin, 3 Tablespoons, plenty (see recipe above)

Pure, no additives.  From Greece.

Sahlab Sahlep Salepi