Salep (powdered root of orchis mascula) 2 teaspoons 10 g
Sugar 2 tablespoons 25 g
Milk 4 cups 750 g
Cinnamon 3/4 teaspoon 1.5 g


Place salep and sugar in a smallsaucepan; mixing well. Add cold milk gradually stirring constantly to prevent lumping. Cook over low heat for 10-15 minutes until thickened and smooth in consistency, stirring constantly. Remove from heat. Pour into small mugs or large demitasses. Sprinkle with cinnamon. Serve hot.

6 servings

Nutritive Value ( Approx. per serving):

Energy 79cal
Protein 4.1 g
Fat 2.4 g
Carbohydrate 10.2 g
Calcium 153 mg
Iron 0.1 mg
Phosphorus119 mg
Zinc 1 mg
Sodium 63 mg
Vitamin A 256 iu
Thiamin (B1) 0.05 mg
Riboflavin (B2) 0.21 mg
Niacin 0.13 mg
Vitamin C 1 mg
Cholesterol     10 mg

Regional Characteristics :

     Salep is a pleasant winter drink. People go to "Salep Shops" or any " Coffee Shop" or "Pastry Shop" to drink "Hot Salep" on cold winter nights. Since it gets lumpy while adding milk to salep-sugar mixture one should be careful and patient to add milk gradually. Amount of sugar may be decreased.

Soups Meats Pilafs Chicken Vegetables Fishs Dolmas and Sarmas
Eggs Legumes Salads Dessert Hoshafs Beverages Böreks, Mantis and Çöreks