It looks like I love gooey ice cream!

With all those trips to Turkey, I fell hard for dondurma, their traditional ice cream. Like booza, it is also made with goat’s milk. I will try to make it traditionally when I can.

I had 1 litre of cow’s milk. Watching this lady, I dared to use it.

What else?

2g salep powder (make it 3)

200g sugar

Then, you will need pistachios and fruit if you wish to use this dondurma as a base for other flavours (I chose raspberry).

How did I make it?

Let the milk simmer for 30 minutes. Then, mix in the sugar and the salep powder. After 10 more minutes of simmering, your dondurma mixture will be ready.

Pour the mix into the ice cream machine. In my case [I have an older model], it needed 15 minutes. After 1 hour in the freezer, I used the ice cream machine again for 10 minutes. Then, the dondurma rested in the freezer overnight.

If using the traditional method, pour the mixture into a large glass pan. Place it into the freezer. Remove it after 1 hour, then after 2 hours, and mix the dondurma.

The next day, remove the dondurma from the freezer 20 minutes before serving it. Shaved pistachio gives it that Oriental touch – and I even had Antep pistachios!

I was inspired by a vegan menemen made with tempeh. We were undergoing an atypical detox, but the vegan menemen tasted like the classical menemen that I love and have served so many times!

What do you need for a vegan menemen?

4 tbsp of olive oil

1 onion

2 bell peppers                                                                   

3 tomatoes

a pinch of dry oregano

a pinch of sea salt

a dash of pepper

How to make it?

Sauté the onion over low heat for 2-3 minutes.

Add the diced bell peppers; simmer them for 5-6 minutes.

Dice the tomatoes and mix them in with the oregano, sea salt, and pepper.

Add the tofu 3-4 minutes later (chop it in the pan or dice it before adding it).

 Serve it warm! Enjoy your meal!