Sahlab: A Delicious Wildflower Sweet from Palestine

Sahlab is a simple thing. Warm milk, gently thickened, lightly sweetened, finished with a dusting of cinnamon or a handful of nuts. But like many simple foods, it carries more than it seems.

Traditionally made with powdered orchid root, sahlab has long been part of Palestinian winters. Wild orchids grow across the hills, and for generations people knew how to gather and prepare them. The knowledge was practical, seasonal, passed down quietly.

Served warm, sahlab sits somewhere between a drink and a pudding. You hold it in your hands. You slow down. It’s comforting without being heavy.

It’s not just about flavour; it’s about care and process. Like hand embroidery or carved olive wood, it reflects patience and connection to the land.

This year, sahlab is also part of our Ramadan Gift Box, now shipping to mark the start of the holy month.

It feels like a fitting addition — something warm to share after iftar, something gentle to gather around. Some add orange blossom water, pistachios, coconut or honey! Yum! Some make it dairy-free.

We’ve shared our take on sahlab, with a simple, delicious recipe over on the blog.

The details can shift, but the feeling stays the same. Sahlab isn’t elaborate. It’s steady. And during Ramadan especially, that quiet steadiness feels just right.