Dondurma

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A shopkeeper holds a large mass of salepi dondurma. Note the long-handled paddle and the barrel.

Dondurma is the name used for ice cream in Turkey. In English it specifically refers to Turkish ice cream.

[edit] Description

Two features distinguish Turkish ice cream: texture and resistance to melting. It is much tougher and chewier than that of sundae-like or other commercially produced ice cream; the unusual texture is produced by the use of salep and mastic resin as thickening agents, together with other flavorings. It is sometimes sold from carts as street food, where the mixture is churned regularly with long-handled paddles to keep it workable.

The Kahramanmaraş region is known for its distinct dondurma, which contains more salep than usual; it is much tougher and stickier, and may even require a knife and fork to eat!

The popularity of the salep flavor in Turkish ice cream has caused a decline in the populations of the region's wild orchids. For this reason it is illegal to ship true salep out of the country.[1]