The Egyptian Bazaar in Istanbul is where I learned about this Ice cream. I would travel to Istanbul often from America as a child (My father was Turkish) and he would take me to the Bazaars, it completely blew my mind as a little girl. I remember that there was a gap of a few years between visits and there was the same man making Bouza in the bazaar each time, and as a kid this amazed me. I thought this dessert was truly magic. He would spin and twirl the ice cream in a performance that amazed me even as I grew into a teenager. As half of my family history is middle eastern.... food and memory are intimately linked. Thank you.
4:11 "You will repeat this process 4-6 times, Each time Whisk, Stretch and Scrape your Booza" I was laughing so hard, sounded more like a Middle Eastern yoga class 😂
We tried it and it was amazing. Just a tip for others, don't over freeze then mix more than 3 times. I found to become kind of loosing the stretchiness after a while.
I am Egyptian living in Canada. We have an ice cream store called Gelati 3azza in Alexandria. They specialize in sticky ice cream. Loved them as a kid. How the heck do i find these ingredients here in Canada for me to try? Lol. Thank you for all your videos! You’re doing an amazing job bro!
I'm also from there and love Azza 😀 Now there's also al asdeqaa chain which does all milk products and they do amazing mastic pistachio sticky stretchy ice cream
@@hossamgebeily search for al asdeqaa shop. usually I go to the one in Moustafa kamel street (smouha) they have that famous mastic pistachio one, eat one for me please as I'm in Dubai 😂 however i was just there two months ago
allegedly mastic only grows on Chios island, it is not a pine pistacia lentiscus, hence its other name lentisque and it's related to pistachios, they do share the same resinous woody profile, my local Syrian restaurant had this. I might try it, loved the texture gummy and chewy. your channel is underrated you need more subscribers
Very common misconception. :) In the EU, countries can sort of "trademark" certain food names. For example, only cheese made in Greece can be labeled "feta," even though the exact same cheese can be made anywhere. The same goes for mastic. While the trees grow all over the Mediterranean, for business purposes only the product from Chios can be labeled "real mastic" in the EU.
This looks amazing. Unfortunately I live in rural Wisconsin I think I would probably have to order all these ingredients online or try to see if I can get them either in Milwaukee or next time my son goes to Chicago he can go to the Middle Eastern store for me 🤣
In jordan we have the famous ice cream shop known as Bekdash that does this ice cream with the mastic flavour, it slaps so hard. But in London there are some good spots for it, Levant Book Cafe and Diwan Damas are probably the best ones.
Do you actually use pine resin? Cause mastich resin from mastich trees is something quite different Thanks for the nice and easy instructions I'll definitely try it
I tried this ice cream out couple years ago and it was so good and very memorable because it reverted of what i thought i knew about ice cream. The price was twice the price of a normal one that you buy at an ice cream store though.
My mother and I were looking for the true Sahlab that she used to use in the bouza to make it stretchy; unfortunately, my mother passed away and i am still not finding the true Sahlab. I will be appreciative if you would tell me where i can find it?
i WILL try it. And as you identify that it melts FAST. I am confused in seeing others serve bouza very theatrical and the rolled bouza or Arabic Ice cream rolled with pistacio...Maybe there the SAME issue with melting FAST that i didn't realize, YES ice cream will melt UNDERSTANDABLE and how to manage it under the various ways to serve it.. THANK YOU
I assume it resembles the taste of the sahlev drink that made from this same root. Often flavored with a bit of rose water and topped with cinnamon and coconut flakes and pistachios. When I do it myseld I also grate some nutmeg. What if you add these flavorings to the ice sahlev when you cook it? I think it would be nice!
Thanks, yeah it really is and the technique is quite simple too, but just a bit repetitive. I tried a few different recipes from RU-vid which I didn't like, then I found this recipe included with the Salep powder. I adjusted the amounts a little till I got the exact result I was hoping for, then the rest is history.
@@MiddleEats I always thought it was a regional thing in some parts of the levant but that's cool to hear. I've been wanting to give this a try for quite a long time lol
I am seeing lots of differences between your and other recipes for sticky ice cream. You suggest to not boil the milk, while others do. You trew the sahlep directly into the milk all at once, while others mixed it with sugar first and then add slowly while stirring the milk as quick as possible to avoid sahlep to become crumbles in the milk.
I know this comment is really old, but from personal experience the moment you boil sahlep, the moment it becomes a watery mess and will never get stretchy/ thick again. Maybe other videos use fake powder, so it reacts to heat differently
Does it becomes hard when you put it in freezer for long time ? If you add cream, will it be still stretchy even after being in freezer for long time ?
Yes it does get hard just like any ice cream. As with anything that is frozen, it forms ice crystals. The cream won't stop it from going hard, but will give it a nicer texture and flavour.
Hi there I am really enjoying your channel Well done. Is the سحلب you are it is the drinking one that we find and middle Eastern shop or a different. Thanks
Thanks. No the drinking one will not work for this recipe, you need raw salep powder or Sahlab Kham Mat7oon. You may be able to find it at a spice shop, but it is quite rare. Your best bet is searching online
Yes it is completely different. Real sahleb powder is made from the roots of orchid plants. It's very hard to make and so instead most people have and are familiar with immitation sahleb, the white kind. I have a recipe where I make the white sahlab drink, it's mostly cornflour and milk powder.
Thanks for the suggestion, I will do my best to get the Jameed and to figure out how to make it with readily available ingredients. Fingers crossed I can do that soon.
@@MiddleEats extra salty butter milk did it for me. I can't remember exactly but it was a modification I made on Tess Malloss's Middle Eastern Cookbook. and it worked, it tasted quite close
Well technically there are two flavours already in this; the mastic which has a pine flavor and is a common ice cream flavouring in the middle East, and the salep which has a flavor similar to chai. You can of course add more flavours if you wanted.
I try this recipe but my ice cream test becom bitter and i feel some smell in structur in sahlab i fell smell but i eat this ice cream in uae sharjah that was too good.
Yes so real salep is Sa7lab Khaam but it's very difficult to find in Egypt and it's really expensive. You're more likely to find the cornflour Sa7lab in Egypt
Definitely not, Mahleb is ground cherry seeds, Sahleb is ground orchid root. The only thing in common is 5 letters and that they are both powders 😁. Of course if you want to make a Mahleb Ice Cream, you can make a regular custard ice cream base, and flavour it with mahleb
I'm sure you can use goats milk, but it isn't actually made with it in practice. Goats milk has too much of a funky flavor that would be too strong for the ice cream.
@@MiddleEats I continued like 1 hour but it didn’t I guess my mistake was that my sales wasn’t 💯 sales it was with cinnamon .Was that a mistake or not ?
