Dondurma Mp3
Shakita Sohm
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.[citation needed]
Any Turkish dessert can be topped with this ice cream and the taste goes up to the next level. We do love to top a slice of pistachio kadaif or semolina cake with a dollop of ice cream or dondurma as we say in Turkish.
It is commonly believed that this unique ice cream originated in a region called Kahraman Maras, which later became the ice cream capital of Turkey. That's why this ice cream is also known as Maraş ice cream, Maraş dondurması.
Milk: Traditionally goat's milk is used for making dondurma for its natural flavor, but cow's milk or a combination of both is okay too. You just have to ensure that the milk has been pasteurized. Or, you can heat it to 90ºC (190ºF) to kill all microorganisms.
Today, we will look at exactly how you can make your own traditional Turkish ice cream dondurma at home. But remember, there is no substitute for salep powder. It gives the ice cream its unique flavor and unmatched elastic and stretchy consistency!
You can serve this ice cream not only on its own but also with some other desserts as an accompaniment. The most popular Turkish desserts to serve with dondurma are baklava, kunefe and semolina halva.
I am planning to setup dondurma setup i am not into any icecream business nor have any related expeience, i just wanna know it it could be made with xanthan gum instead of salep, as it is very expensive, we tried many experiments as we dint have any machine, tried hand made icecream but did not get the required texture, results were only 25 % , is there any one who can help me out as i am fedup with making icecream on daily basis and wasting time n efforts, any help would be highly appriciated
Dondurma, which is the Turkish word for \"freezing,\" refers to the country's taffy-like ice cream. Apart from the usual milk and sugar, it contains powdered orchid bulbs, known as salep. Using salep makes dondurma thick and firm enough to cut with a fork and knife, as well as slower to melt. A pine resin called mastic sap adds both flavor and extra elasticity. For those who want stretchy ice cream without the evergreen taste, dondurma comes in chocolate and fruit flavors.
The stretchiness also comes from the labors of dondurma vendors, who beat the ice cream with long metal rods and knead it like dough. Residents of Maras, a city in southeastern Turkey, have long made dondurma out of ice from the surrounding snowcapped mountains. Today, though, you can buy a machine that does the beating and kneading for you.
Orchid dondurma is an increasingly local treat, as the orchids used for salep have never been commercially cultivated. Dwindling supply led the Turkish government to ban their export, so dondurma vendors abroad often substitute guar gum or konjac flour, which have a similar, stretchy effect.
Beyond its culinary benefits, chewy ice cream offers the potential for spectacular showmanship. Using slight of hand and misdirection, vendors make a show of twirling blocks of ice cream with metal rods and using decoy cones to snatch back ice cream as they hand it to customers. It's no stretch to say that the shenanigans can make ordering dondurma a lot of fun.
Similarly, it is hard to pinpoint the exact origin of dondurma, but the general consensus is the first people that savored this delicacy roamed the Turkish region Kahramanmaraş some 300 to 500 years ago. The city of Kahramanmaraş, or Maraş for short, was the center of production, and Maraş dondurmasi is nowadays considered to be the original and most traditional form of this ice cream.
Traditional dondurma is quite simple ice cream, that needs only a few ingredients: goat milk, sugar, salep, and mastic. But each of these ingredients is unique in its way, and they are the main reason why dondurma is so special and beloved. OK, except the sugar, because the sugar in this case is just sugar.
Salep (not to be confused with the Turkish beverage of the same name), a type of flour made from bulbs of an endemic purple orchid growing on the slopes of the Ahir Mountain, gives dondurma a distinctive, thick, sinewy texture. It is a rare and expensive commodity, but nevertheless, Maraş dondurmasi is made with a lot more salep than other varieties of this ice cream, which is exactly the thing that makes it unique.
If there wasn't salep and mastic, dondurma would probably be like any other ice cream. But when you combine salep and mastic with other ingredients, and you freeze the mixture, a chemical reaction that forms a solid structure inside the ice cream is catalyzed, preventing the moisture of the ice cream to get out (which would make it melt) and making it rubbery, resembling taffy.
The popularity of dondurma caused a massive decline in the population of wild orchids, which are the only source of salep, and endemic orchids of Ahir Mountain are among the most endangered ones. Orchid pickers cut the bulb of an orchid to make salep, and that means the inevitable death of a plant. With no efficient method of commercial wild orchid cultivation, dondurma quickly turned from a gastro-hit to a serious problem, because one kilogram of dried salep requires up to 1,000 orchid plants.
Dondurma or Turkish mastic ice cream (Turkish: Maraş dondurması, the ice cream of Maraş city). It is much more difficult and heavy than the Arabic mastic ice cream. It has more fatty because it has more sweet cream or heavy cream with a high fat percentage. In the past, people who lived in the mountains made it with snow, goat milk, mastic, and "dried orchidaceae powder" (type of "tubers"). In southeast Turkey, the ice cream was more solid and sticky because of the powder of the orchid flowers that grow there. This ice cream is so solid that a knife and fork is used to eat it.
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 tease the customer by serving the ice cream cone on a stick, and then taking away the dondurma with the stick by rotating it around, before finally giving it to the customer. This sometimes results in misunderstandings among customers unfamiliar with the practice. Vendors often wear traditional clothing of the Ottoman period. In some places in Turkey it is customary to treat the ice cream as a Shawarma and cut it with a butcher knife.
Dondurma , literally Turkish for "freezing", is the name given to ice cream in Turkey. You can purchasing dondurma from a street vendor in Turkey. The ingredients of dondurma typically includes milk, sugar, salep, and mastic. It is believed that dondurma originate from the city and region of Maraş , so dondurma also known as Maraş Ice Cream.
There are two qualities distinguish Turkish ice cream: texture and resistance to melting. 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. Because the tough and sticky, sometimes it is eaten with a knife and fork.
Because of these ingredients dondurma has a unique texture and flavor. The flavor is described as piney or floral while the texture is uniquely gummy. It melts very slowly because of the gum and sometimes it is thick enough to eat with a fork and knife.
By the way, ethnobotanist Nat Bletter just e-mailed me from Bangkok to report that an Asian dondurma knock-off is now being peddled in the outdoor market Chatuchak. I am wondering what hydrocolloid component they are using and I suspect konjac is in the mix.
Also, you refer to mastic as a flavor component in some salep dondurma. We have been very curious whether the polymer component in mastic (poly-beta-myrcene) could also be a functional ingredient and may also synergize with the glucomannan polysaccharide to enhance stretchiness. Mastic is the original chewing gum, of course.
Hi all, I know this is an old thread, but can someone please give the recipe for making the ice cream with real salep? I am Greek, and of course have access to both salep and chios mastic, and if possible I would like the recipe your Turkish intern used. I am not a big fan of ice creams, but dondurma is the only ice cream I really enjoy due to the texture
Hi Sara Louise! Generally I've seen the dondurma offered in chocolate, strawberry, kaymak (cream), lemon, pistachio and sometimes caramel. Right now, I'm happy to enjoy an orta cone with strawberry and lemon. =)
In Turkey, asking for an ice cream cone filled with dondurma starts a good-hearted revelry that borders on theatrics while showcasing honed artisan skills. Vendors, who may or may not have made the ice cream themselves, incorporate metal rods into the fun. The rods are reflective of a traditional preparation method in which dondurma experts beat the ice cream with the long rods, mixing and kneading until it reached the desired thick, chewy texture.
Nibbling dondurma from a cone isn't the only way to enjoy this Turkish specialty. You can also order it in thick slices, especially in Turkish restaurants, often topped with regional garnishes such as pistachios, cinnamon, honey, or other spices. Since the mastic sap tends to retain its evergreen pine taste, purveyors offer alternatives for hesitant tastebuds. It's routinely offered in chocolate and various fruit flavors, and with mixed-in nuts or dried fruits.
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