Important to note that native speakers would refer to the stretchy ice cream as "dovme dondurma", which roughly translates to "beaten ice cream". The distincti

Important to note that native speakers would refer to the stretchy ice cream as "dovme dondurma", which roughly translates to "beaten ice cream". The distinction seems to be: > Two qualities distinguish Turkish ice cream: hard texture and resistance to melting, brought about by inclusion of the thickening agents salep, a flour made from the root of the early purple orchid, and mastic, a resin that imparts chewiness.[citation needed] > The Kahramanmaraş region is known for maraş dondurması, a variety which contains distinctly more salep than usual. Tough and sticky, it is sometimes eaten with a knife and fork.[citation needed]