Is dondurma healthier than regular ice cream?
Dondurma is not just any ordinary ice cream; it stands out because of its unique texture and resista Leer más
What exactly is dondurma?
María Pilar Aguado
2025-10-12 22:25:23
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The Queen of ice creams Meet Dondurma, a type of Turkish ice cream that is different from anything you’ve tasted before.
Dondurma can be eaten holding the cone upside down, thus defying laws of gravity and it doesn’t melt – not even in hot summers of Turkey.
Dondurma (literally means freezing) includes a flour called Salep made from wild purple orchids, which gives the ice cream resin-like quality.
The ice cream is served really cold, is full of flavours, is sweet, creamy, stretchy and sticky at the same time.
It is believed to have originated in the 1850s in Turkey’s Kahramanmaras region, with chocolate and vanilla flavours being the hot favourite till it went international and added pistachios, strawberry and raspberry to its growing range of flavours.
If ever there was an ice cream type designed to bring out the child in you, it was Dondurma.
You will easily find it all over Turkey and no matter how much the vendor teases you with it, there will always be a smile on your face when it finally lands in your hand.
Whether you live in Turkey or just visiting, Dondurma must be top on the list of all-things delicious.
After your first taste of the creamy, sticky Turkish ice-cream, you are likely to make it a habit to sample as many flavours as possible.
Alicia Becerra
2025-10-05 13:30:38
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Dondurma, the Turkish term for ice cream, originates from the city of Kahramanmaraş, nestled in the southeastern region of Turkey.
This distinctive frozen dessert is renowned for its elastic texture and remarkable resistance to melting, characteristics that set it apart from conventional ice creams around the world.
Culinary historians believe that dondurma was refined and perfected in this region during the Ottoman Empire, with some accounts tracing its earliest forms as far back as the 16th century.
The name “Maraş Dondurması” not only acknowledges its geographical origin but also honors the rich artisanal traditions of the local craftsmen who helped shape its legacy.
Over time, this regional specialty has evolved into an iconic symbol of Turkish gastronomy, celebrated both domestically and internationally as a testament to Turkey’s diverse and time-honored culinary heritage.
Unique Ingredients: Salep and Mastic What sets dondurma apart from other ice creams are two key ingredients: salep and mastic.
Salep is a flour made from the tubers of wild orchids, specifically from the genus Orchis.
This ingredient gives dondurma its characteristic elasticity and resistance to melting.
Mastic, a resin obtained from the mastic tree, imparts a subtle pine-like flavor and further enhances the chewiness of the ice cream.
The Traditional Preparation Process The preparation of dondurma is a labor-intensive process.
The mixture of milk, sugar, salep, and mastic is heated and then continuously churned and beaten with long-handled paddles.
This method, known as “dövme,” ensures the dense and stretchy texture that dondurma is famous for.
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Why is dondurma so stretchy?
Dondurma is not just any ordinary ice cream; it stands out because of its unique texture and resista Leer más
Nicolás Expósito
2025-09-26 10:57:19
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Dondurma también tiene cualidades inherentes que son asombrosas para los viajeros acostumbrados al helado de estilo occidental.
No solo está hecho de la pulpa almidonada de orquídeas silvestres exóticas, sino que también nunca se derrite.
La adición de savia de mastique o resina de pino extraída de árboles de mastique relativamente oscuros que crecen principalmente en Chios, Grecia, pero también en Turquía, aumenta la curiosidad.
El ingrediente de savia de mastique o resina de pino es extraído de los árboles de mastique que crecen principalmente en Chios, Grecia, pero también en Turquía.
Cuando se pide un cono de helado lleno de dondurma en Turquía, comienza una revelry de buena voluntad que bordea la teatralidad mientras se muestra la habilidad artesanal perfeccionada.
Los vendedores, que pueden o no haber hecho el helado ellos mismos, incorporan varillas de metal en la diversión.
En Turquía, el dondurma se sirve con varillas de metal largas y delgadas que se utilizan para mezclar y amasarlo hasta alcanzar la textura deseada.
El dondurma se puede ordenar también en rebanadas gruesas, especialmente en restaurantes turcos, a menudo cubierto con guarniciones regionales como pistachos, canela, miel o otras especias.
En Turquía, el dondurma se puede disfrutar de diferentes maneras, como en un cono, en rebanadas gruesas o como parte de otros postres tradicionales turcos.
Muchos postres regionales incorporan el helado turco en su presentación, incluyendo un postre favorito nacional durante el Ramadan, el kadayif frito turco.
María Ángeles Reyna
2025-09-26 10:18:25
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Dondurma is the Turkish name for ice cream.
Outside Turkey, it typically refers specifically to mastic ice cream, which is believed to originate from the city and region of Kahramanmaraş and is known as maraş dondurma in Turkish.
Two qualities distinguish Turkish ice cream: hard texture and resistance to melting, brought about by inclusion of the thickening agents salep, a flour made from the root of the early purple orchid, and mastic, a resin that imparts chewiness.
The Kahramanmaraş region is known for Maraş dondurması, a variety which contains distinctly more salep than usual.
Tough and sticky, it is sometimes eaten with a knife and fork.
Dondurma is commonly sold from both street 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 the dondurma 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.
As of 2010, the average rate of consumption in Turkey was 2.8 liters of ice cream per person per year.
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What is salep, and why is it in dondurma?
Dondurma is the Turkish name for ice cream. This is made from cream, salep, mastic, and sugar. The Leer más
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El helado no es el tipo de alimento que su médico le aconsejaría que coma todos los días, pero se ac Leer más