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Turkish ice cream is believed to originate from the city of Maraş—hence the name—and what really sets it apart from other varieties is its resistance to melting and a particularly dense, chewy texture. These qualities are brought by adding two thickening agents to the basic milk and sugar mixture: Arab gum, also known as mastic resin, and salep—a type of flour made from the root of the early purple orchid.
In fact, in the Kahramanmaraş region, ice cream typically contains distinctly more salep than usual, which is why it is sometimes called kesme dondurma—from the Turkish kesmek, meaning to cut—which is the reason why this ice cream variety is usually eaten with a knife and fork.
MOST ICONIC Dondurma
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Antakya künefesi is a traditional kunāfah variety hailing from the ancient Turkish city of Antakya, made from shredded phyllo pastry filled with creamy unsalted cheese. The origins of this dish can be traced back to the Ottoman Empire, and to this day, it has remained one of the authentic representatives of Antakyan culinary heritage and traditions.
To make Antakya künefesi, the pastry is first prepared by shredding phyllo dough into thin strips and placing it into a flat, round tray. The dough, in this form known as kadayıfın, is then topped with a mixture of unsalted cheese, traditionally Hatay peyniri, and another layer of shredded phyllo dough.
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Cezerye is a Turkish dessert originating from Mersin. It is made with caramelized grated carrots, sugar, and nuts such as walnuts, hazelnuts, or pistachios, although hazelnuts are the most traditional option. The name cezerye is derived from the word cezer, meaning carrot.
Once prepared, the concoction is either rolled into balls or shaped into flat, rectangular disks. Regardless of the shape, cezerye is typically covered with shredded coconut before consumption. In Türkiye, this sweet confectionery is often thought of as an aphrodisiac and it is especially popular on special occasions.
Karsambaç is a traditional dessert originating from the highlands of Mersin, most noteably the town of Çamlıyayla. This unique dessert is made with a combination of clean mountain snow and a sweet syrup such as honey, sugar syrup, or molasses.
The blocks of snow are taken from the mountains with a pickaxe, and once brought to the city, the snow is grated with a knife before it's mixed with the sweet syrup. This dessert is often sold on street corners as a refreshing summer treat. It's considered to be a natural ancestor to granitas and snow cones.
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