Salep, also spelled sahlep, salepi or sahlab, [note 1] is a flour made from the tubers of the orchid genus Orchis (including species Orchis mascula and Orchis militaris).
Then you may be interested to learn about salep – the hot winter drink of choice in Turkey and much of the Levantine Middle East. A thick, warming hot drink with a tantalising but mild flavour.
In this post, I’ll walk you through how to make authentic salep at home, how to choose the best salep powder in 2026, and why this centuries-old drink deserves a spot in your kitchen.
Salep is a hot creamy drink that warms you up in winter. It is made with salep powder, milk and sugar. You will love it at first sip!
Known as sahlab across the Levant and as salep in Turkey, the drink's name comes from saḥlab, the Arabic name for the dried tubers of wild orchids, which are traditionally used to thicken it.
Salep is a treasured traditional beverage that has been cherished across many cultures for centuries. Known for its rich, comforting flavor and unique texture, salep holds a special place in the culinary History of regions such as Turkey, the Middle East, and parts of Central Asia.
Salep, is a perfect winter warmer with cinnamon notes. It's made with hot milk & sugar, then tickhened with flour made from wild orchid tubers.
Among the most particular hot drinks to try and that you will hardly find here (we will explain why later) there is the salep, a thick and slightly frothy milk on the surface made with wild orchid flour (called salep, from which the drink takes its name), sugar and cinnamon.