Take A Sip Through History

Sahlab is a warm drink popular in the Levant region as well as Turkey and Egypt, especially during the winter months. While at first appearing to just be milk, what makes sahlab special is the use of saleb, a flour made from a particular species of orchid: Orchis Macula. This flour gives sahlab its unique texture and taste, making it the Mediterranean equivalent of a hot Milo on a cold day.

The summery foil to sahlab’s wintery warmth, jallab is the quintessential Medditerranean summer sipper. A common sight at beaches in Jordan and Lebanon, jallab is made from grape molasses, date syrup and water of both the plain and rose variety. Served with a generous helping of crushed ice, the perfect glass of jallab is topped off with golden raisins and pinenuts.

Grandmas always said “waste not, want not”, and judging by our next drink, it looks like Mediterranean grandmas say something similar. After a melon – cantaloupe or honeydew work best- is eaten, the seeds are collected and toasted before being ground with water. This final liquid is strained and sweetened with honey and rose water. Like soumada, pepitada is used as a cordial, bottled up for those hot sunny days.

Phew, all this talk of drinks has got us thirsty again. We’re going to go whip up some doogh, but we’ll catch you at our B.I.G. Mediterranean Fair. See you then!