Yesterday evening after work, my family and I went swimming at our nearest beach. Our nearest beach is Nasholim beach. One of the most amazing beaches in the world, it has everything a sea-lover might wish for. Small and large sea coves to explore, baby fish that you can either chase between the rocks or allow to nibble on your dead skin, a huge collection of sea shells and waves that are often large enough for surfing. You can look for the hidden mermaid's chair to make a sitting wish, catch some fish or sift for ancient archeological treasure. Our favourite bay at Nasholim is just big enough for a tiring swim from to one side to the other and back again. If you'd rather do beach instead of sea - the sand is white and soft and made for lazing. I usually stay in the water as much as possible. Life in Israel can be tense, so it is nice to float aimlessly without any thoughts in the Mediterranean sea. The summer is slowly coming to an end which means that the water is finally coo...
It seems strange to think that the winters here in Israel can be cold, sometimes even freezing.
We are so used to reading (and writing!) about the hot summer sun, camels, deserts and sand. And how one cannot survive the excruciating heat without drinking gallons of water or eating buckets of ice cream.
Israelis CAN and do basically eat ice cream throughout the winter months but there is a special warm, very local, very Middle-Eastern pudding called sahlab that should definitely be tasted.
Sahlab is a sweet milky custardy pudding with a very distinctive taste. Apparently in the olden days milk was warmed and thickened with sahlab powder, made by grinding the tubers of special orchid. These days I am pretty positive that it is thickened by adding cornstarch and maybe a lick of commercial sahlab powder.
Whatever. It is still very tasty and satisfying! :)
One can even make it at home, for an easy recipe, check out this site: Sahlab recipe. I once tried a cocunut milk version that did not turn out very successful but I think it was because I was not generous enough with the sugar.
But if you find yourself in Israel, in the winter, do yourself a favour and give it a try at the nearest sahlab stand. You are sure to come them across in the markets, beach fronts and other tourist hangouts.
My daughter and I had the cup of sahlab in the photo in an upmarket coffee shop in Dalayit el Carmel, a Druze village in the northern part of Israel. There was no wrinkled old person standing on the street and stirring the huge sahlab pot while shouting out to everybody to try a cup. Instead, after ordering it from the menu, a young Druze girl made it for us from the steaming milk of the cappucino machine.
It was warm, thick, spicy and with a distinctively Middle-Eastern taste. The methods may have changed but the warm sahlab tradition is still very much alive and tasty in the Holy land!
Israel,
March 2015
We are so used to reading (and writing!) about the hot summer sun, camels, deserts and sand. And how one cannot survive the excruciating heat without drinking gallons of water or eating buckets of ice cream.
Israelis CAN and do basically eat ice cream throughout the winter months but there is a special warm, very local, very Middle-Eastern pudding called sahlab that should definitely be tasted.
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| A cup of warm sahlab topped with cinnamon on a cold winter's day |
Sahlab is a sweet milky custardy pudding with a very distinctive taste. Apparently in the olden days milk was warmed and thickened with sahlab powder, made by grinding the tubers of special orchid. These days I am pretty positive that it is thickened by adding cornstarch and maybe a lick of commercial sahlab powder.
Whatever. It is still very tasty and satisfying! :)
One can even make it at home, for an easy recipe, check out this site: Sahlab recipe. I once tried a cocunut milk version that did not turn out very successful but I think it was because I was not generous enough with the sugar.
But if you find yourself in Israel, in the winter, do yourself a favour and give it a try at the nearest sahlab stand. You are sure to come them across in the markets, beach fronts and other tourist hangouts.
My daughter and I had the cup of sahlab in the photo in an upmarket coffee shop in Dalayit el Carmel, a Druze village in the northern part of Israel. There was no wrinkled old person standing on the street and stirring the huge sahlab pot while shouting out to everybody to try a cup. Instead, after ordering it from the menu, a young Druze girl made it for us from the steaming milk of the cappucino machine.
It was warm, thick, spicy and with a distinctively Middle-Eastern taste. The methods may have changed but the warm sahlab tradition is still very much alive and tasty in the Holy land!
Israel,
March 2015
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