 Dondurma topped with walnuts and pumpkin sauce | |
| Type | Ice cream |
|---|---|
| Place of origin | Turkey |
| Region or state | Kahramanmaraş |
| Main ingredients | Cream,whipped cream,salep,mastic,sugar |
Dondurma is the Turkish name forice cream. Outside Turkey, it typically refers specifically tomastic ice cream, which is believed to originate from the city and region ofKahramanmaraş and is known asmaraş dondurma in Turkish.[1][a] This is made fromcream,salep (the ground-uptuber of anorchid),mastic (plant resin), andsugar.
Two qualities distinguish Turkish ice cream: hard texture and resistance to melting, brought about by inclusion of the thickening agentssalep, a flour made from the root of theearly purple orchid, andmastic, a resin that imparts chewiness.[2]
TheKahramanmaraş region is known forMaraş dondurması, a variety which contains distinctly moresalep than usual. Tough and sticky, it is sometimes eaten with a knife and fork.[3]
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Dondurma is commonly sold from bothstreet vendors' carts and store fronts, where the mixture is churned regularly with long-handled paddles to keep it workable. Vendors often perform magic tricks and practical jokes, with examples including presenting the ice cream cone on a long stick or pole, and then taking away thedondurma by rotating it around, or serving it with an extra cone that comes away from the actual cone when the stick is lifted. These tricks serve the additional purpose of attracting prospective customers, as well as entertaining people waiting in line.[4]
As of 2010, the average rate of consumption in Turkey was 2.8 liters of ice cream per person per year (compared to the United States at 14.2 liters per person and world consumption leader Australia at 17.9 liters in 2010).[5][6]
The popularity ofsalepli dondurma has caused a decline of wild orchids in the region and led to a ban on exports ofsalep.[7]
Α distinct variation ofdondurma is also consumed inGreece, especially in the north of the country, where it is called "dudurmas" or "kaimaki".[8]
