Seasonal sweets are usually tied to the holidays in Israel. We only see sugfaniyot in Hanukkah time, Hamentaschen in Purim time - and in winter, we say hello to sachlav and krembo, two scrumptious sweets that make their appearance only in winter.So what are these two sweet and delicious desserts that only peek out during the colder months?
Sachlav (also known as salep)
As winter approaches in Israel, vendors start selling a thick, sweet concoction of Turkish origin that’s somewhere between a pudding and a drink.
It’s called sahlav (“orchid”), and it gets its name from the ground up flowers that were originally used to thicken it. Today, with orchids at a premium, cornflour is used instead.
Sweet and comforting, sachlav is typically cooked with rose water and sprinkled with cinnamon, coconut and cinnamon, but you can add the toppings of your choice if you make it homemade. Look for the creamy, milky carafe at the front of some local shops - you might just be surprised!
Looking for your fix in Tel Aviv? The classic-but-trendy Hamalabia (multiple locations across Tel Aviv) is one of our favorite stops to warm up - trade in a cooling malabi for their homemade sachlav is extra creamy as they line the cups with nutella, halva or dulce de leche, and top it with goodies like roasted coconut! Not to be missed.
Krembo (or Crembo)
If your sweet tooth (or inner child) still needs attention, go into the nearest market and ask for Krembo. Krembo are thin chocolate-coated marshmallow concoctions originally intended as a substitute for ice cream, and are sold in the winter months of October through February. Vanilla is the most popular flavor, though some opt for the chocolate on chocolate variety, or even mocha. In the summer, these treats disappear like the thin chocolate layer would in the hot summer weather.
Israelis eat 50 million Krembo (about nine per person) each year. Every year, Krembo’s manufacturer struggles to keep up with increasing demand, churning out the treats as fast as Israelis can eat them--and often coming up short! This treat holds a special place in the hearts of Israeli children (and let’s face it - adults).
Just like hummus, we Israelis are very passionate about the technique involved in eating krembo - ask a few Israelis how to eat it, and you’ll receive a million different answers! The most popular method seems to be eating the cream and chocolate shell first, and finishing on the crispy cookie bottom - but we’ll leave that up to you.
Gourmet restaurants and pastry chefs have taken it on themselves to upgrade this classic snack, which can now be found in artisanal versions in pop-up stands around Tel Aviv.
These treats used to be individually foil-wrapped (check out the video below, in Hebrew to see them in action) but have recently been refurbished with more environmentally-friendly packaging.
