Dondurma: The Turkish ice cream eaten with a knife and fork
bbc.com
bbc.com
The ice cream in question is a special traditional form of it from a particular area. In rest of Turkey, dondurma (ice cream) is just like rest of the world, not like this. This one is lovely though, I'd recommend it especially for the texture.
i wonder if this is still the case.
This is true generally of most foreign terms. Americans believe "gelato" is supposed to be something different from ordinary "ice cream".
Of course it's the Italian word for "ice cream".
"Gelato" can be both the Italian word for "ice cream" and be something different from what is typically referred to as "ice cream" in the US, no?
No American would hesitate to call Italian ice cream "ice cream", nor would any Italian hesitate to call American ice cream "gelato". Each term includes the other one.
When I see the term "ice-cream", I think of cold white creamy thing on a cone that you can buy from fast food chains. That is different from what we call "dondurma" here in Turkey. That is much softer and more creamy than "dondurma".
Turkish people probably saw the dessert from Europeans. At least that's what Nisanyan says.
What you get from fast food chains would be called "soft-serve ice cream" in the US, if you want to be explicit about it. (If you want a shorter term, then "ice cream" if you don't care about the distinction, but "soft-serve" if you do.) It is not the standard form of ice cream - ice cream stores don't sell it - but it is included within the term "ice cream".
https://en.wiktionary.org/wiki/soft_serve
Here's some promotional imagery showing the kind of thing an American would think of when prompted with "ice cream": https://www.baskinrobbins.com/content/dam/br/img/w72024_rele...
It's hard enough that people make birthday cakes out of it.
But on the assumption that you mean ice cream with eggs in it, in the US that's called "ice cream", though only the flavor called "french vanilla" would usually include eggs. The eggs are the distinction between "french vanilla" and "vanilla".
Currently the production of salep is not sustainable.
The name orchid comes from Greek, from orchis (testicles). Each plant has two bulbs, hence the name, and it was considered in ancient times a strong aphrodisiac.
These species of orchids can be found throughout the Mediterranean, and all the way to Iran.
https://link.springer.com/chapter/10.1007/978-3-030-18255-7_...
It seems doubly worthwhile to experiment with in this case since it would both keep a food tradition viable and protect the orchid species from disappearing. When I google Orchis mascula I do find info about cultivation (though cultivation on a commercial scale might be a different matter).
Wild orchids require fungi in the soil to help them grow. They are not self-sufficient in terms of chlorophyll.
Wild orchids have the weirdest pollination requirements. They require specific species of insects (bees, wasps) and the common bee cannot help. As they do not have enough nectar or pollen, they are trying to attract insects through trickery. Either pheromones, looking like a female insect of the same species, faking nectar, you name it.
Supposedly, konjac flour which like salep is also rich in glucomannan, can be used as a substitute to make something very similar. There are some other recipes floating around that uses gellan gum or guar gum as well.
Whatever is sold as "salep" everywhere is just some sugar powder perhaps just a little with actual salep as 100% salep is extremely expensive.
If you find it, that will very likely be fake and would have nothing to do with actual salep.
The average ice-cream ("dondurma" in Turkish) you'd get in Turkey is the one you expect: sorbet or gelato, usually in a cone. It's what you'd get when you ask for an ice-cream at a random place.
The one described in this post is a specific kind of ice-cream we call "ice-cream from Maraş" ("Maraş dondurması" in Turkish). Which is great - but the post makes it sound like it is "the Turkish ice-cream" which is a bit misleading. You don't find it everywhere.