The Turkish Ice Cream That Has The Texture Of Taffy

Dondurma has a sticky yet soft texture due to salep and mastic

Dondurma's deep connection to its birthplace — the city of Mara? — highlights its distinctive characteristics. Nestled at the base of Ahir Mountain, the region offers the perfect conditions for the ice cream's ingredients. Goats roam the hillsides, supplying rich milk for the creamy base. The consistently arid climate fosters the growth of orchids, which are harvested for their roots, later transformed into salep powder. Historically, locals would gather ice from the mountain's summit to create this delightful treat, much like ice cream made from snow.

During the preparation process, mastic, derived from pine resin, is typically blended with beet sugar beforehand. This sticky addition enhances the stretchiness of the ice cream and imparts a unique pine flavor. Some artisans highlight mastic as the primary flavor, while others mix in chocolate and fruit extracts. The ingredients are then combined with milk while being whisked, followed by a cooling phase to achieve a frozen consistency. The ice cream is then repeatedly pulled and kneaded, which further enhances its elasticity. This traditional method allows for ice cream making without the use of machines.

As salep can only be foraged, many producers opt for alternative stabilizers like guar gum to achieve the desired texture. With production occurring throughout Turkey, ingredient variations are common, with goat milk sometimes substituted with cow's milk or other alternatives. Nonetheless, dondurma remains a beloved treat across the nation, symbolizing joy and pride, particularly for the people of Mara?.