Sipping Sachlab

November 1, 2006 - 6:57 PM by

sachlab21.jpeg

Winter is the time for sachlab. What in the world is sachlab, you ask? Harry has the answer.

I enjoyed my first sachlab of the season yesterday. As far as I’m concerned, the only places I truly enjoy a nice cup of sachlab are Abulafia in Jaffa and Mifgash HaShech in Jerusalem. Mifgash HaShech has been serving up Sachlab for many years (but certainly not 125 like Abulafia) in Talpiot and is open 24 hours a day, but not on Shabbat. They recently opened a slightly more upscale cafe style bakery on Shammai street so I headed over there yesterday with Michael to see if the location changed the flavor and if the sachlab was above par. Silly me. There must be some of you who have no idea what Sachlab is. Allow me to explain. Take some vanilla orchid root and milk, mix that shit up, sprinkle on a generous amount of cinnamon, peanuts (sometimes walnuts) and coconut and you have a hot, creamy concoction that is Middle Eastern comfort food at it’s best. It’s the perfect drink for cold Jerusalem nights. Yeah, so the sachlab was alright. Not the best I’ve had, but satisfying. Michael said it was watery. I disagreed. While it wasn’t the thickest I’ve had, it definitely wasn’t kool aid consistency. I don’t like it too thick anyway. Thicker sachlab tends to taste very starchy. So I’d take a thinner sachlab with flavor over a sachlab pudding any day. And this sachlab certainly didn’t lack flavor. And doesn’t it look fantastic?

Tags: • Category: Food 

Comments

4 Comments on Sipping Sachlab

  1. Erez on Fri, Jul 13th 2007 8:30 PM

    2. The problem is — most places do not use the Orchid root – but replace it with Starch (and corn flower?). Not the same… Also, an important ingredient you skipped is Rose Water!!! Makes the whole concoction much more delicious.
    (gives it a far eastern flavor)

  2. Erez on Fri, Jul 13th 2007 8:51 PM

    3. Oops — small correction: Cornstarch, not just any starch, nor corn flower (it may look good w/ flowers on top, but it ain’t what’s inside ;)

  3. Chris on Tue, Jan 26th 2010 9:28 AM

    4. Sachlab pudding? That’s called a Malabi. Sachlab is supposed to be drinkable. :-D

    @Erez… Corn flour… That’s funny. I have come to call cornstarch cornflour because it’s what it’s called here. I nigh forgot the dutch call it Maizena, because cornflour is etched into my mind.

  4. No Need to Divide Jerusalem, There’s Enough to Go Around | Benji Lovitt on Wed, Feb 9th 2011 6:10 PM

    5. [...] including the popular Tmol Shilshom cafe. I had some delicious salmon ravioli there once. And the sachlab…OOOOOH, THE SACHLAB!!!!!! Advantage: [...]

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