By eatmundo · July 5, 2026
🇹🇷AI-generated imageSame ingredients, elsewhere in the world
8 matchesDishes from other countries' kitchens, made from the same core ingredients as Maraş Dondurması (Turkish Ice Cream). The percentage is the share of ingredients the two recipes have in common.
Muhallabia (Egyptian Milk Pudding)In Egypt · same ingredients73%
SahlabIn Egypt · same ingredients73%
MalabiIn Lebanon · same ingredients55%
Experience the unique chewiness and rich flavor of traditional Maraş Dondurması, a distinctive Turkish ice cream known for its elasticity and slow-melting properties. Made with salep and mastic, it's a delightful and refreshing treat that truly stands apart.
According to eatmundo's ingredient comparison, the closest dish to Maraş Dondurması from another cuisine is Muhallabia (Egypt): the two share 73% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
To start, gently whisk 2 tablespoons of salep powder with ¼ cup (60ml) of cold milk in a small bowl until it forms a smooth, lump-free paste. This is essential to prevent clumping when added to the hot milk.
- 2
In a heavy-bottomed pot, combine 4 cups (960ml) of whole milk and 1 cup (200g) of granulated sugar. Heat over medium heat, stirring occasionally, until the sugar fully dissolves and the milk is simmering gently, about 5-7 minutes.
- 3
Slowly pour the salep paste into the simmering milk, whisking continuously to prevent lumps. Continue to cook and stir for 15-20 minutes, or until the mixture thickens considerably and coats the back of a spoon – don't let it come to a rolling boil.
- 4
Remove the pot from the heat and, while the mixture is still hot, immediately stir in ½ teaspoon of finely crushed mastic gum. Stir until the mastic is completely dissolved and fragrant. Let the mixture cool completely to room temperature.
- 5
Cover the cooled salep mixture with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 8 hours, or preferably overnight, to allow the salep to fully hydrate and develop its unique texture.
- 6
Transfer the well-chilled mixture to your ice cream maker. Churn according to the manufacturer's instructions, typically for 20-30 minutes, until it reaches a thick, soft-serve consistency.
- 7
Scrape the churned ice cream into a freezer-safe container. Cover tightly and freeze for a minimum of 4-6 hours, or until it becomes very firm and deliciously elastic, characteristic of Maraş Dondurması.
- 8
Before serving, let the ice cream temper at room temperature for 10-15 minutes to soften slightly. Traditionally, it's served with a knife and fork, perhaps garnished with a sprinkle of crushed pistachios for an added touch.
Frequently Asked Questions
What is Maraş Dondurması?
Maraş Dondurması is a chewy, elastic style of ice cream originating from the Kahramanmaraş region of Türkiye. It is made primarily from milk, sugar, salep, and mastic, and is typically enjoyed as a stand-alone dessert or served alongside pastries.
What type of salep is best for authentic Maraş Dondurması, and can I substitute it?
For true Maraş Dondurması, use pure, ground wild orchid root salep. Instant or flavored salep mixes will not provide the characteristic stretchy texture or flavor; there is no perfect substitute.
How should mastic be prepared and added to the ice cream mixture?
Crush the Chios mastic gum into a fine powder. Stir it into the mixture as soon as you take the pot off the heat, while it is still hot, so that it dissolves fully and its flavor infuses.
What technique is crucial for achieving the signature stretchy and dense texture of Maraş Dondurması?
Long, continuous stirring while the salep mixture cooks and thickens is essential. It develops the elasticity. Thorough churning in the ice cream maker then keeps ice crystals small. Traditionally, Maraş ice cream is beaten and kneaded with metal paddles as it freezes. At home, the cooking and churning steps take its place and give the characteristic chewiness.
Why might my Maraş Dondurması turn out icy instead of stretchy and dense?
This often happens if not enough pure salep is used, or if the mixture isn't churned and stretched vigorously enough, which are key to developing its unique texture and preventing ice crystal formation.
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