Salep Turkey 2 tablespoons glutinous rice flour (see note above) 2 cups whole milk 4 teaspoons sugar 1/4 teaspoon rosewater Ground cinnamon, for garnish 2 teaspoons finely chopped pistachios, for garnish 1 In a small saucepan, combine rice flour and milk, whisking well. Set saucepan over medium heat and bring to a simmer, whisking constantly. When mixture has thickened, about 2 minutes longer, add sugar and rosewater and stir. Divide salep between two mugs and garnish with cinnamon and chopped pistachios.

Real Russian tea recipe Ingredients: 1 c tea (instant) 2 c tang 1 1/4 c white sugar 1/2 tsp cinnamon 1/2 tsp cloves Combine all ingredients. Use 1 -2 tsp per cup of hot water. Store in empty tang or tea container.

Kazakhstan Kazakh Chai (Kazakh Tea) recipe Ingredients: 6 c Water 6 ts Loose black tea 6 Cardamon pods 1 1/2 ts Fennel seeds 3 c Milk Sugar or honey to taste Combine the water, tea, cardamon, and fennel seeds in a large saucepan and simmer over low heat for 3 min. add the milk and 2 min. later, strain the tea into cups.Add sugar/honey. Yield 5 cups

Mowz bil-Laban (Banana with Milk) Egyptian •3 bananas •2 cups of milk •4 teaspoon sugar or 1 tablespoon honey •1/2 cup of water •1/2 cup ice 1.Peel the bananas, cut them, and then place in a blender. 2.Add the milk, sugar, and water. 3.Blend. Pour. Serve chilled. Makes 4 cups

Karkadey •2 cups hibiscus •6 cups water •Sugar to taste 1.In deep pan, bring the hibiscus, water and sugar to a boil. 2.Reduce heat and simmer for 15 minutes. Add more water if needed. 3.Once cooled enough, pour into bottles or glass jugs, straining it with a fine sieve 4.Refrigerate and serve chilled. (serves 6) Tamarind, from Arabic Tamr Hindi (Indian Dates), is the edible, pod-like fruit of the Tamarind tree. The tree itself is indigenous to tropical Africa and is widely distributed throughout the tropical belt. It was heavily introduced to Mexico and South America by Spanish and Portuguese colonists, to the degree that it became a staple ingredient in the region’s cuisine. Source.

Sharab Tamr Hendi Servings: 5 – 6 People 100 g dried tamarind from a block, cut into pieces 7 cups water 6 to 8 tbsp sugar, adjust to taste 1/2 tbsp rose syrup, adjust to taste

Cut dried tamarind into pieces. Fill a saucepan with 2 cups water. Add dried tamarind pieces to the water in the saucepan. Bring to boil, let it boil vigorously for 10 minutes, then turn off heat. Allow to cool completely. Once cooled completely, bring a sieve and place it over a jug and add tamarind pieces and squeeze out all the liquid. Prepare a cotton cloth. Place the tamarind pieces on the cloth. Wrap the cloth. Place the cloth in the jug that was filled with the liquid in step 10, and add extra water equals to 5 cups, and keep the jug in the refrigerator for 12 hours. After 12 hours, remove the cloth from the jug. Take the cloth and squeeze out all the liquid into a bowl. Place the tamarind pieces on the cloth. Discard tamarind pieces, and keep the liquid in the bowl. Pour the liquid to the jug (the jug in step 14 was kept filled with water, and here we are adding extra liquid to it). Add sugar and stir to dissolve. Add rose syrup and stir. Serve cold.

Notes and Tips I prefer to add the sugar gradually and taste the drink, it is better to adjust sugar to your taste. If you don’t have rose syrup, you can add rose water but adjust it to your taste. I like to use rose syrup because of its color that makes the drink looks prettier.

Sharab E’riq Sous 4 servings

60 g crushed dried licorice roots 1/4 tsp baking soda 2 tsp orange blossom water 1090 g water Put dried licorice roots in a bowl. Add baking soda to the licorice roots. Add orange blossom water. Add 70 g water to the licorice roots. Mix until combined and the licorice roots are moistened with the water. Prepare a cotton cloth. Place the moistened licorice roots on the cloth. Wrap the cloth. Place the cloth in a jug filled with 1020 g water. Keep the jug in the refrigerator for 6 hours. After 6 hours, the drink is ready. To serve, remove the cloth from the jug, and discard the roots. Pour the licorice drink from a distance to another jug as you see in the picture, and do this step several times, so you have to pour it several times from a jug to another, this method is called (Tashrie’). Pouring the drink from a distance will produce a foam on the drink and that’s what we need. Serve cold, and make sure to pour it from a distance to the glass so you get the foam, but there is no need to do it several times, because the foam is already formed.

Doogh (Persian Yogurt and Mint Drink) Prep Time: 5 min

1 .In a small pitcher whisk together: • 1 cup yogurt • 1 cup club soda • 1/2 tsp mint, dried , crushed • 1/16 tsp salt • 1/16 tsp black pepper, ground .Fill two glasses with ice Divide doogh evenly between the two glasses and garnish with 1 TBS mint, fresh