How to make Dondurma

Why cooks start here

Dondurma is cooked the way Maraş cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a turkish family cook actually puts it on the table.

Dondurma hails from the city of Maraş, where it has been crafted for generations with a distinctive touch that sets it apart from other ice creams. Unlike its Western counterparts, this Turkish delight is known for its elasticity and chewiness, achieved through the use of salep powder. Traditionally, it is enjoyed in cafes and homes alike, often during warm evenings when the air is filled with laughter and the clinking of tea glasses. The taste of Dondurma is a harmonious blend of creamy sweetness, with the subtle, floral notes of mastic adding depth. Its texture is dense and stretchy, offering a unique mouthfeel that surprises and delights. This home version invites you to experience the rich, buttery flavor balanced perfectly by the gentle hand-judged salt, all while honoring the generous spirit of Turkish hospitality.