Dondurma

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

Dondurma (Turkish: Dondurma, "freezing") is the name used for ice cream in Turkey. In English it specifically refers to Turkish ice cream. It is common knowledge that all ice-creams are made out of milk; cow's milk. However, in some unique countries such as Turkey, they have their traditional ways of making an ice-cream with goat milk. Their ice-cream was first originated in a region of Turkey called "Kahraman Marash". [1]

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[edit] Description

Two features distinguish Turkish ice cream: texture and resistance to melting. It is much tougher and chewier than that of the ice cream used in sundaes, gelato or 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, "Maraş dondurması", 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. Dondurmas usually cost about $1~2. There are many different flavors of dondurmas. [2]

[edit] Shops

Dondurmas can easily be purchased in big markets of Turkey everywhere. "Yaşar" is a famous and the biggest company name that produces dondurmas. "Marashu Dondurma" and "Mado Dondurma" are part of "Yasar's" branches. Yaşar's director is named "Mehmet Kanbur". His family has been running the company for 4 generations. The company was established in 1990. They maintain in the fields of buying, marketing, depot, and transportation in Küçükbakkalköy in 2000, in Dudullu, Istanbul in 2003 in 1,050 m² area.[3]

[edit] Nutrition facts

Dondurmas do not include agglutinin when making the ice-cream. Instead, they include short chain and medium chain fatty acids. Dondurmas have softer curds, which helps digest the ice-cream faster for little children. There are lower levels of lactose (4.1 percent versus 4.7 percent in cow's milk). This is an advantage for lactose-intolerant people. Dondurma also outweighs ordinary ice-cream made out of cow milk by: 13% more calcium, 25% more vitamin B, 47% more vitamin A, 134% more potassium, 200% more niacin, 300% more copper, and 27% more antioxidant selenium.

[edit] Notes and references

  1. ^ [Naver Kowledgeins, “Turkey Ice-cream.” Naver. 2004, February 8th. 24 April 2008 ]
  2. ^ BBC NEWS | Science/Nature | Ice cream threatens Turkey's flowers
  3. ^ [“About us”, Yasar Dondurma. 25 April 2008 ]

[edit] External links

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