سحلب

السحلب أكلة شتوية نصنعها في تونس من الدرع (الذرة البيضاء sorghum)

أما الأكلة التركية التي استوحينا منها أكلتنا التونسية فتصنع من نوع من البطاطا تنتجه نبتة أخرى اسمها سحلب في لغتهم واسمها العلمي orchis mascula.

وتقول المعاجم التركية إن أصل كلمة سحلب (salep, sahlep) من العربية ثعلب لأن الاسم الذي كانت تعرف به نبتة orchis mascula هو "خصية الثعلب." (نجد نفس الأصل في http://www.cnrtl.fr/etymologie/salep)

وما كلمة سحلب سوى تصحيف لكلمة ثعلب!

Worth reading:

Most of the Orchids native to this country (England) have tuberous roots full of a highly nutritious starch-like substance, called Bassorin, of a sweetish taste and with a faint, somewhat unpleasant smell, which replaces starch as a reserve material. In Turkey and Persia this has for many centuries been extracted from the tubers of various kinds of Orchis and exported under the name of Sahlep (an Arabian word, corrupted into English as Saloop or Salep), which has long been used, especially in the East, for making a wholesome and nutritious drink of the same name. Before coffee supplanted it, it used to be sold at stalls in the streets of London, and was held in great repute in herbal medicine, being largely employed as a strengthening and demulcent agent. The best English Salep came from Oxfordshire, but the tubers were chiefly imported from the East.

Charles Lamb refers to a 'Salopian shop' in Fleet Street, and says that to many tastes it has 'a delicacy beyond the China luxury,' and adds that a basin of it at three-halfpence, accompanied by a slice of bread-and-butter at a halfpenny, is an ideal breakfast for a chimney-sweep. http://www.botanical.com/botanical/mgmh/o/orchid13.html