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Dondurma
''Dondurma'' is the Turkish name for ice cream. Outside Turkey, it typically refers specifically to mastic ice cream, which is believed to originate from the city and region of Kahramanmaraş and is known as maraş dondurma in Turkish. This is made from cream, salep (the ground-up tuber of an orchid), mastic (plant resin), and sugar. Description Two qualities distinguish Turkish ice cream: hard texture and resistance to melting, brought about by inclusion of the thickening agents salep, a flour made from the root of the early purple orchid, and mastic, a resin that imparts chewiness. The Kahramanmaraş region is known for ''Maraş dondurması'', a variety which contains distinctly more ''salep'' than usual. Tough and sticky, it is sometimes eaten with a knife and fork. Consumption and culture ''Dondurma'' is commonly sold from both street vendors' carts and store fronts, where the mixture is churned regularly with long-handled paddles to keep it workable. Vendors often perfo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Orchid
Orchids are plants that belong to the family Orchidaceae (), a diverse and widespread group of flowering plants with blooms that are often colourful and fragrant. Orchids are cosmopolitan plants that are found in almost every habitat on Earth except glaciers. The world's richest diversity of orchid genera and species is in the tropics. Orchidaceae is one of the two largest families of flowering plants, the other being the Asteraceae. It contains about 28,000 currently accepted species in 702 genera. The Orchidaceae family encompasses about 6–11% of all species of seed plants. The largest genera are '' Bulbophyllum'' (2,000 species), '' Epidendrum'' (1,500 species), '' Dendrobium'' (1,400 species) and '' Pleurothallis'' (1,000 species). It also includes '' Vanilla'' (the genus of the vanilla plant), the type genus '' Orchis'', and many commonly cultivated plants such as '' Phalaenopsis'' and '' Cattleya''. Moreover, since the introduction of tropical species into cu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mastic (plant Resin)
Mastic () is a resin obtained from the mastic tree (''Pistacia lentiscus''). It is also known as tears of Chios, being traditionally produced on the island of Chios, and, like other natural resins, is produced in "tears" or droplets. Mastic is excreted by the resin glands of the evergreen shrub ''Pistacia lentiscus'' and dries into pieces of brittle, translucent resin. When chewed, the resin softens and becomes a bright white and opaque gum. The flavor is bitter at first, but after some chewing, it releases a refreshing flavor similar to pine and Cedrus, cedar. History Chios mastic gum has been used as a traditional medicine over the last 2,500 years. The word ''mastic'' is derived indirectly from , which may be related to . * Remarks not in the book: OED does not claim came from , it only refers ("cf.") to the latter word for comparison. The first mention of actual mastic 'tears' was by Hippocrates. Hippocrates used mastic for the prevention of digestive problems, colds and a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kahramanmaraş
Kahramanmaraş (), historically Marash (; ) and Germanicea (), is a city in the Mediterranean Region, Turkey, Mediterranean region of Turkey and the administrative centre of Kahramanmaraş Province, Kahramanmaraş province. After 1973, Maraş was officially named Kahramanmaraş with the prefix ''kahraman'' (Turkish word meaning "heroic") to commemorate the Battle of Marash. The city lies on a plain at the foot of Mount Ahır. On 6 February 2023, much of the city was destroyed in the 2023 Turkey–Syria earthquakes which had their epicentre in Pazarcık and Elbistan in Kahramanmaraş province. Geography The city center is 568 meters above sea level. Ceyhan River, which originates from the mountains surrounding Elbistan, Elbistan Plain is the most important hydrological feature in the city. Climate Kahramanmaraş has a Mediterranean climate (Köppen climate classification, Köppen: ''Csa'', Trewartha climate classification, Trewartha: ''Cs'') with Continental climate, contine ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Booza
''Booza'' () is a frozen dairy dessert originally from the Levant made with milk, cream, sugar, mastic and '' sahlab'' (orchid flour), giving it its distinguished stretchy and chewy texture—much like dondurma. It has since spread throughout the Middle East. Booza origins dates back to at least 1500 AD in the region of Syria and is sometimes referred to as the "first ice cream in the world". Booza is traditionally made through a process of pounding and stretching in a freezer drum, instead of the more usual churning method used in other ice creams, leading to a creamy yet dense texture. Ancient Damascus In Al-Hamidiyah Souq in the Old City of Damascus, there is an ice cream store named Bakdash that is known throughout the Arab world for its stretchy and chewy ice cream. It is a popular attraction for tourists as well. International usage A brother and sister team (Jilbert El-Zmetr and Tedy Altree-Williams) pioneered and created the first packaged version of ''booza'' in A ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mastic (plant Resin)
Mastic () is a resin obtained from the mastic tree (''Pistacia lentiscus''). It is also known as tears of Chios, being traditionally produced on the island of Chios, and, like other natural resins, is produced in "tears" or droplets. Mastic is excreted by the resin glands of the evergreen shrub ''Pistacia lentiscus'' and dries into pieces of brittle, translucent resin. When chewed, the resin softens and becomes a bright white and opaque gum. The flavor is bitter at first, but after some chewing, it releases a refreshing flavor similar to pine and Cedrus, cedar. History Chios mastic gum has been used as a traditional medicine over the last 2,500 years. The word ''mastic'' is derived indirectly from , which may be related to . * Remarks not in the book: OED does not claim came from , it only refers ("cf.") to the latter word for comparison. The first mention of actual mastic 'tears' was by Hippocrates. Hippocrates used mastic for the prevention of digestive problems, colds and a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salep
Salep, also spelled sahlep salepi or sahlab,; ; ; ; ; ; ; ; ; ; is a flour made from the tubers of the orchid genus ''Orchis'' (including species '' Orchis mascula'' and ''Orchis militaris''). These tubers contain a nutritious, starchy polysaccharide called glucomannan. Salep flour is consumed in beverages and desserts, especially in the cuisines of the former Byzantines and Ottoman, notably in the Levant where it is a traditional winter beverage. An increase in consumption is causing local extinctions of orchids in parts of Greece, Turkey and Iran. Etymology The word ''salep'' ultimately comes from Arabic (), and Greek salepi σαλέπι through French and Turkish in the mid 18th century. The Arabic word is perhaps shortened from (). History The Ancient Romans used ground orchid bulbs to make drinks, which they called by a number of names, especially satyrion and priapiscus. As the names indicate, they considered it to be a powerful aphrodisiac. Of salep, Paracelsus w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Turkish Desserts
Turkish cuisine () is largely the heritage of Ottoman cuisine, Ottoman cuisine (Osmanlı mutfağı), European influences, Seljuk Empire, Seljuk cuisine and the Turkish diaspora. Turkish cuisine with traditional Turkic peoples, Turkic elements such as yogurt, ayran, kaymak, gains influences from Mediterranean cuisine, Mediterranean, Balkan cuisine, Balkan, Middle Eastern cuisine, Middle Eastern, Central Asian cuisine, Central Asian and Eastern European cuisine, Eastern European cuisines. Turkish cuisine shows variation across Turkey. The cooking of Istanbul, Bursa, İzmir, and the rest of the Anatolia region inherits many elements of Ottoman court cuisine, including moderate use of spices, a preference for rice over bulgur, koftes, and a wider availability of vegetable stews (''türlü''), eggplant, stuffed dolmas and fish. The cuisine of the Black Sea Region uses fish extensively, especially the European anchovy, Black Sea anchovy (''hamsi'') and includes maize dishes. The cuisi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mastic Ice Creams
Mastic may refer to: Adhesives and pastes *Mastic (plant resin) * Mastic asphalt, a sticky, black, and highly viscous liquid ** Stone mastic asphalt, a deformation resistant, durable surfacing material * Mastic cold porcelain, a traditional salt-based modeling clay. * Joint compound, a paste of gypsum dust and water Liqueurs * Mastika, a liqueur with added mastic aroma * Chios Mastiha, a liqueur flavoured with mastic distillate or mastic oil from the island of Chios Places *Mastic, New York, hamlet in Suffolk County, New York, USA *Mastic Beach, New York Mastic Beach is a Hamlet (New York), hamlet and census-designated place, and former Administrative divisions of New York#Village, village in the southeastern part of the Brookhaven, New York, Town of Brookhaven in Suffolk County, New York, Suffolk ..., USA * Mastic Reserve, Cayman Islands * Mastic–Shirley (LIRR station), Shirley, New York, USA Plants * Mastic tree (other) Other * Mastic Brandy See also * Donald Mas ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Dairy Products
This is a list of dairy products. A dairy product is food produced from the milk of mammals. A production plant for the processing of milk is called a dairy or a dairy factory. Dairy farming is a class of agriculture, agricultural, or an animal husbandry, enterprise, for long-term production of milk, usually from dairy cows, but also from goat milk, goats, sheep milk, sheep and camel milk, camels, which may be either processed on-site or transported to a dairy factory for processing and eventual retail sale. A B C D E F G H I J K L M P Q R S T U V W Y Z Unsorted * Crema (dairy product) See also * List of cheeses * List of cheesemakers * List of countries by milk consumption per capita * List of dairy product companies in the United States * List of goat milk cheeses * List of ice cream brands * List of ice cream flavors * List of sheep milk cheeses * List of water buffalo cheeses * List of yogurt-based dishes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
New York (magazine)
''New York'' is an American biweekly magazine concerned with life, culture, politics, and style generally, with a particular emphasis on New York City. Founded by Clay Felker and Milton Glaser in 1968 as a competitor to ''The New Yorker'' and ''The New York Times Magazine'', it was brasher in voice and more connected to contemporary city life and commerce, and became a cradle of New Journalism. Over time, it became more national in scope, publishing many noteworthy articles about American culture by writers such as Tom Wolfe, Jimmy Breslin, Nora Ephron, Pete Hamill, Jacob Weisberg, Michael Wolff (journalist), Michael Wolff, John Heilemann, Frank Rich, and Rebecca Traister. It was among the first "lifestyle magazines" meant to appeal to both male and female audiences, and its format and style have been emulated by many American regional and city publications. ''New York'' in its earliest days focused almost entirely on coverage of its namesake city, but beginning in the 1970s, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kaymak
Kaymak, sarshir, or qashta/ashta ( ; or ; ) is a creamy dairy food similar to clotted cream, made from the milk of water buffalo, cows, sheep, or goats in Central Asia, some Balkan countries, some Caucasus countries, the Levant, Turkic regions, Iran and Iraq. The traditional method of making kaymak is to boil the raw milk slowly, then simmer it for two hours over a very low heat. After the heat source is shut off, the cream is skimmed and left to chill (and mildly ferment) for several hours or days. Kaymak has a high percentage of milk fat, typically about 60%. It has a thick, creamy consistency (not entirely compact, because of milk protein fibers) and a rich taste. Etymology The word ''kaymak'' has Central Asian Turkic origins, possibly formed from the verb , which means 'melt' and 'molding of metal' in Turkic. The first written records of the word ''kaymak'' is in the of Mahmud al-Kashgari. The word remains as in Mongolian, which refers to a fried clotted cream, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kaimaki
Kaymak, sarshir, or qashta/ashta ( ; or ; ) is a creamy dairy food similar to clotted cream, made from the milk of water buffalo, cows, sheep, or goats in Central Asia, some Balkan countries, some Caucasus countries, the Levant, Turkic regions, Iran and Iraq. The traditional method of making kaymak is to boil the raw milk slowly, then simmer it for two hours over a very low heat. After the heat source is shut off, the cream is skimmed and left to chill (and mildly ferment) for several hours or days. Kaymak has a high percentage of milk fat, typically about 60%. It has a thick, creamy consistency (not entirely compact, because of milk protein fibers) and a rich taste. Etymology The word ''kaymak'' has Central Asian Turkic origins, possibly formed from the verb , which means 'melt' and 'molding of metal' in Turkic. The first written records of the word ''kaymak'' is in the of Mahmud al-Kashgari. The word remains as in Mongolian, which refers to a fried clotted cream, and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
