Salep is obtained from the tubers of some wild orchid species that grow underground, in various sizes, such as hazelnuts and walnuts. After the orchid tubers are harvested, they are boiled in milk in some regions, or in water in some regions, and left to dry. After it dries thoroughly, it is ground into powder in a stone mill.
In our country, it is collected from its natural environment in provinces such as Burdur, Kahramanmaraş, Kastamonu and Samsun. However, since the plant is in danger of extinction, its removal is prohibited in dozens of countries around the world, including our country. However, unfortunately, trade is free.
**Making Salep at Home
While you put a liter of milk on the stove and start boiling, add 3 grams or a heaping teaspoon of Baldo pure salep into the milk, little by little or by mixing it with a strainer to avoid lumps. Boil until it thickens. Don't forget to use a boxwood spoon and stir to prevent the bottom from sticking.
Or,
You can drink it after boiling for about 15 minutes, but you should leave the mixture to rest for it to reach its real consistency. You can let it rest for about 1 hour, reheat it and drink it. You can use honey or molasses to sweeten. If you are using sugar, it can be added along with salep while boiling. Enjoy your meal...
NOTE: If you have made more than you need, you can put the remaining portion in the refrigerator and drink it for 2-3 days. If it needs to wait longer, put it in the freezer.
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