Among the most iconic Turkish desserts, Maraş dondurma stands out for its chewy texture, long-lasting freshness, and unique consistency, all of which come from carefully selected ingredients and a traditional method of preparation. Originating from the city of Kahramanmaraş in southern Turkey, this dessert reflects a deep connection with nature and local customs, blending centuries-old craftsmanship with the distinct aromas of Mount Ahir.

Natural Ingredients from the Heart of Turkey

Maraş dondurma is made using only four main ingredients, each chosen for a specific reason. Goat’s milk from the Ahir Mountain is rich in flavor due to the animals’ diet of aromatic mountain herbs, forming the base of this creamy treat. Salep, a flour made from the dried tubers of wild orchids, gives the ice cream its signature elasticity. Mastic, a natural resin from trees in the Çeşme region and the Greek island of Chios, enhances both the flavor and texture. Finally, sugar binds all elements together in a subtle sweetness that complements the natural components.

Ingredients for 6 servings

• 3 g (1 tsp) mastic beads

• 65 g (⅓ cup) salep

• 750 ml (3 cups) milk

• 250 ml (1 cup) cream

• 165 g (¾ cup) sugar

• Ground cinnamon and chopped pistachios for garnish

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Step-by-Step Preparation

Begin by placing the mastic in the freezer for 15 minutes to make it easier to grind. Once chilled, grind the beads together with a pinch of sugar using a spice grinder or mortar and pestle until finely powdered. Meanwhile, dissolve the salep in 125 ml (½ cup) of milk, stirring until smooth and lump-free.

In a large saucepan, combine the cream with the remaining 625 ml (2½ cups) of milk and heat over medium heat. Once warm, add the ground mastic, followed by the milk-salep mixture. Stir constantly and use a special “stretching” technique: scoop the mixture with a ladle and pour it back into the pot from a height. Repeat this for at least 20 minutes; for a chewier texture, continue for up to 40 minutes.

Pour the mixture into a bowl, cover with plastic wrap, and allow it to cool to room temperature. Once cooled, process it in an ice cream maker until nearly frozen. Then transfer it to a loaf pan lined with plastic wrap, cover, and place in the freezer overnight.

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