...and I eventually made booza. What is booza? Lebanese ice cream.

This recipe inspired me.

I adapted it; anyway, I still had mastic bought in Lebanon and salep powder from Albania.

In the end, the ingredients used were:

1l goat’s milk

200g sugar

3 pieces of mastic (powdered)

1/2 teaspoon of salep powder

+pistachios (optional)

After powdering the mastic, mix all the ingredients in a pan. 

Continue stirring for 40 minutes on low heat (the texture changes every 10 minutes).  

In the end, pour the contents into a bowl. Cool it in the fridge. Stir again before placing it into the freezer. Repeat three times, every 10 minutes.

You should feel a gummier dessert; let it rest in the freezer for a few hours.

Serve with crushed pistachios; enjoy the booza taste, as it is traditionally made from goat’s milk, similar to (Turkish) dondurma.

200ml milk

5 teaspoons of sugar

1/3 teaspoon of salep powder

a drop of rose water

+ dried rose petals

I knew from a very dear Albanian friend that you could drink salep powder with water and milk. She made them both for me in Gjirokastër two years ago but I’ve only tried the milk version since in AlUla. And I fell in love!

(Note 1: You can use plant-based milk. Note 2: Cornstarch has become very popular as a salep powder substitute. In this drink, however, I prefer the latter.)  

Mix the milk, the sugar, and the salep powder. Let it boil (it will thicken a bit).

Add some rose water to your mix.

Then, pour everything into a cup and sprinkle dried rose petals on top.

You’ll love it. It took me back to Saudi Arabia. Really.

I tried salep for the first time (I didn’t even know its name!) in Iran. Right before going snowboarding in Dizin, I felt like catching a cold /a detox, as I see it now; 14.10.2026/; our host Shookoo then poured some powder into a hot water cup – I even found psyllium seeds inside the composition that had turned gummy. It helped me feel better and I went to the pharmacy to take some for home.

Last month, Marcel and I arrived in Gjirokaster and were welcomed dearly. The following morning, Erland helped us out with the translation while Emine, his Grandma, shared some Albanian cuisine insights; I did the same.

Among others, she mentioned a mountain orchid tubercle; she then made a drink, explaining that it was best drunk in winter or when catching a cold. She insisted that the powder she used was fully ’organic’. Bingo – I connected the dots and told them my Asian story.

Here’s the recipe for 2 portions; hope it’s useful!

1 teaspoon of salep powder

200ml water

Variant: 200ml milk (even vegetable milk – I tried it out with coconut milk)

Leave the water with the salep powder on medium heat for 6 minutes.

Let it cool for 5 minutes.

Pour into 2 cups and drink it as such or add milk to it before drinking.

It is wonderful to travel with an open heart – for new friends and new experiences!