A distinct feature of Turkish ice-cream is its chewy texture, deriving from the mastika which is added to almost every sort. The most popular are flavoured with rose petals, cherries, white mulberries, pistachios, chocolate, orange blossom and orchid root. This recipe combines the mild flowery taste of orchid root, salep, with the gummy, bark-scented mastika. Cornflour or arrowroot can be used in place of the orchid root, but neither emits its subtle flavour.
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