Zitat
Turkish ice cream, or dondurma, is made with goat’s milk and an ingredient called salep—which translates, literally, to “fox testicle.” In reality, it’s a flour ground from wild orchid tubers, which presumably bear some resemblance to a fox’s family jewels. The resulting cold treat is pretty much an only-in-Turkey delicacy, since the wild orchids technically can’t be exported. You can buy it at cafés and street carts, especially in Istanbul.
How It Tastes: Dondurma is chewier than classic ice cream—it can be almost taffy-like, sometimes even eaten with a knife and fork. Dondurma melts slowly too and isn’t even frozen (if it were, you might need a Turkish dentist, pronto). Bonus for the queasy: it’s lower in lactose than cow’s-milk ice cream.
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Stop pushing the Fyrkant over #150 before I have finished the design doc
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