Dondurma
Turn it upside down and it won't fall! The World's Largest Turkish Ice Cream Mystery
Description
Turkish ice cream boasting an intense mochi-like stickiness and melt-resistance, made using the powdered root of a wild orchid called 'salep'.
Restaurants serving Dondurma
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Goat milk
- Sugar
- Salep(orchid root powder)
- Mastic gum
Instructions
- [Authentic Recipe]
- Heat fresh goat milk (or cow's milk) and sugar in a pot, stirring well.
- Gradually sprinkle in the ultimate secret 'salep' (powdered wild orchid root), and simmer while stirring constantly to prevent burning.
- Once thickened, remove from heat, cool, and continuously 'beat and stretch' the mixture with a long metal rod for dozens of minutes. This physical beating combined with salep creates tough stickiness.
Learn more Spice, substitutes, tips
Key spices
Goat milk and salep flavor
Substitutes at Japanese supermarkets
Irreplaceable (Authentic salep is needed)
Pairing
Water(to reset sticky palate)
Trivia
[Trend] A.k.a 'Maraş Ice Cream'. Authentic dondurma is so hard you cut it with a knife and fork. The street stall performance is highly popular even in Japan.
Eating tips & etiquette
[Unique Eating] Enjoy the vendor's classic prank of 'pretending to hand it over but not', then bite and tear it off before it melts!
Allergen
Dairy