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Bouza (booza): photo of the dish
Illustrative photo: Bakdash.JPG: Ankara derivative work: Ankara (talk) — CC BY 3.0, Wikimedia Commons
Desserts

Bouza (booza)

A very dense, elastic Syrian ice cream, made by kneading for a long time a milk thickened with salep. It has a slightly fibrous, chewy texture, quite different from a classic ice cream, and is often enjoyed in Aleppo and Damascus.

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Ingredients

Ingredients

Optional extras

Instructions

  1. Dissolve the cornflour and salep powder in 3 spoonfuls of cold water until you have a smooth paste.
  2. Heat the milk, cream and sugar in a saucepan over medium heat without boiling.
  3. Pour in the dissolved paste while whisking, then let it thicken for 5 to 8 minutes, stirring until the mixture coats the spoon.
  4. Remove from the heat, add the orange blossom water and crushed mastic if using, then cover and let cool in the fridge for at least 4 hours.
  5. When ready to serve, knead the cold mixture by hand or in a stand mixer for about 5 minutes until it becomes elastic and stretchy.
  6. Freeze for 30 minutes, then serve topped with chopped pistachios.

Variations and tips

Salep-free version. Replace the salep with 2 extra tablespoons of cornflour; the texture will be less elastic.

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Original Ecomely recipe.