A stretchy, chewy ice cream made from milk, sugar, and salep (orchid root powder), infused with cardamom and rose water. Unlike Western ice cream, this Afghan treat has a distinctive elastic texture that is utterly unique.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Mix salep powder with 1/4 cup of cold milk to make a smooth paste. This prevents lumps when added to hot milk.
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2
Heat remaining milk in a heavy saucepan over medium heat. Add sugar and crushed cardamom pods. Stir until sugar dissolves.
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3
Add the salep paste to the hot milk while stirring constantly. Continue to cook and stir for 15-20 minutes as the mixture thickens significantly.
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4
The mixture should coat the back of a spoon thickly and stretch slightly when pulled. Add mastic gum powder if using, and rose water.
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5
Strain into a freezer-safe container, removing cardamom pods. Cool to room temperature, then freeze for 4 hours, stirring vigorously every 30 minutes.
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6
Scoop into bowls. The texture should be stretchy and chewy, not hard. Garnish with chopped pistachios.
Did You Know?
Afghan ice cream vendors in Kabul dramatically stretch the mixture in the air before freezing it, putting on a show that draws crowds to their carts.
Chef's Notes
Equipment Tips
- heavy saucepan
- whisk
- freezer-safe container
- ice cream scoop
The Story Behind Sheer Yakh
Sheer yakh, meaning "cold milk," belongs to the family of stretchy, salep-based frozen desserts found from Turkey (dondurma) to the Levant. In Afghanistan, ice cream making is both a craft and a performance art — vendors in Kabul's old city stretch and pound the mixture to develop its signature elastic texture. The use of salep, derived from wild orchid tubers, gives sheer yakh its distinctive chewiness that sets it apart from all Western ice cream. This frozen treat has been a beloved part of Afghan street culture for generations, especially during the warm months.
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