Bouza ‘Ala Halib
February 28th, 2019
Bouza ‘Ala Halib is a delicious Syrian Ice Cream made of whole milk, Sahlab (Salep) and mastic. In Damascus, milk ice cream is named “Emaa'”. It is also called “Bouza ‘Arabiyeh”.
Syrian ice cream whether milk ice cream, chocolate ice cream, or fruit ice cream is perfectly thick and stretchy, thank to the special ingredient “Salep” which is a white flour like powder made from the tubers of the orchid genus Orchis (including species Orchis mascula and Orchis militaris. In ice cream parlors in Syria, the ice cream is manually churned, it’s pounded with large wooden mallets and then pulled and stretched.
Let’s make Bouza ‘AlaHalib:
1. Ingredients for Bouza ‘Ala Halib are: Mastic, Pure Salep Powder, glucose, milk, sugar, and pistachios.
I’ll show you three types of milk ice cream: Plain without pistachios, with pistachios, and roll.
2, 3, 4, 5. Measure 1/2 gram mastic tears and put them on a plastic sheet, then add 1/4 teaspoon powdered sugar to them.
6, 7, 8, 9. Use a pestle and crush mastic tears with powdered sugar between sheets of a plastic paper. Put in a small bowl and set aside.
10, 11 , 12, 13. In a small bowl, put 3 g pure salep powder.
14, 15, 16, 17. Add 10 g sugar to salep powder, mix with a spoon and set aside.
18, 19, 20, 21. Pour 500 ml full fat milk to a saucepan.
22, 23. Add 20 g glucose to milk.
24, 25. Turn on heat, and keep over high heat with continuous stirring using a whisk until it starts to boil.
26, 27, 28, 29. Add 60 g sugar to milk and stir dissolve.
30, 31, 32, 33. Add mastic to milk and keep over medium heat with continuous stirring using a whisk.
34, 35, 36, 37. Add salep powder to milk and keep over medium heat with continuous stirring using a whisk until slightly thicken.
38. Ιce cream mixture is pourable, thick and creamy.
39. Place a strainer over a jug.
40, 41, 42, 43, 44, 45. Pour ice cream mixture through the strainer, discard any residues.
46. Cover ice cream mixture with a plastic wrap that is touching the entire surface and set at room temperature for 1 hour then refrigerate for 4 hours.
47, 48, 49. After 4 hours, the ice cream mixture will become thick. Stir and set aside.
Bouza ‘Ala Halib Sada
Bouza ‘Ala Halib Sada is plain milk ice cream, made without pistachios.
50. Prepare ice cream maker.
51, 52, 53. Pour ice cream mixture to the maker.
54. Churn according to the manufacturer’s instructions. It took 15 minutes.
55, 56, 57. The ice cream texture will be stretchy.
58 to 65. Transfer the ice cream to freezer safe container. Make sure to remove it from the freezer and set it on the counter for at least 15 minutes before serving.
66 to 75. Serve Ice cream scoops in ice cream bowls. The stainless steel bowls are the traditional ones in Syria.
74, 75, 76, 77, 78. Serve Ice cream scoops in cone. This kind of cones is the traditional one in Syria.
Bouza ‘Ala Halib Bel-Fustuq Al-Halabi
Bouza ‘Ala Halib Bel-Fustuq Al-Halabi is milk ice cream with chopped pistachios added when churning the ice cream mixture.
78, 79, 80, 81. Chop pistachios into medium pieces, measure 30 g chopped pistachios and set aside.
Make the ice cream mixture as directed from step 1 to step 49.
82, 83. Prepare ice cream maker.
84, 85. Pour ice cream mixture to the maker.
86. Churn according to the manufacturer’s instructions. It took 15 minutes.
87, 88, 89. Add chopped pistachios gradually 5 minutes before the end of churning the ice cream.
90, 91. The ice cream texture will be stretchy.
92 to 97. Transfer the ice cream to freezer safe container. Make sure to remove it from the freezer and set it on the counter for at least 15 minutes before serving.
98 to 103. Serve Ice cream scoops in ice cream bowls. The stainless steel bowls are the traditional ones in Syria.
104, 105. Serve Ice cream scoops in cone. This kind of cones is the traditional one in Syria.
Bouza ‘Ala Halib Roll
106, 107. Line a 6.6 x 9.8 inch (17 x 25 cm) baking pan with plastic wrap, put in the freezer until needed.
108, 109. Chop pistachios into medium pieces, measure 50 g chopped pistachios and set aside.
Make the ice cream mixture as directed from step 1 to step 49.
110, 111. Prepare ice cream maker.
112, 113. Pour ice cream mixture to the maker.
114, 115, 116, 117. Churn according to the manufacturer’s instructions. It took 15 minutes.
118 to 129. Scoop ice cream to the lined baking pan using a spatula and smooth the surface.
130. Put in the freezer for 20 minutes.
131, 132, 133. After 20 minutes, sprinkle chopped pistachios on the surface of ice cream, then slightly press them .
134. Put in the freezer for 20 minutes.
135. Put a plastic sheet on the counter.
136 to 141. Flip the ice cream on the plastic sheet.
142, 143, 144, 145. Trim the edges to form a perfect rectangle, about 0.1 inch (1/2 cm).
146 to 152. Roll up from the short edge using the plastic sheet to help you.
153. Store in the freezer.
154. Remove it from the freezer and set it on the counter for at least 15 minutes before serving.
155 to 165. Cut into slices and serve.
166. Serving.
167. Enjoy Bouza ‘Ala Halib.
Bouza ‘Ala Halib
From: Family Recipe / Servings:
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| 1/2 g mastic tears 1/4 tsp powdered sugar 3 g pure salep powder 10 g sugar, to mix with salep 500 ml full fat milk 20 g liquid glucose 60 g sugar 30 g chopped pistachios, chopped into medium pieces, for ice cream with pitsachios 50 g chopped pistachios, chopped into medium pieces, for ice cream roll
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Ingredients for Bouza ‘Ala Halib are: Mastic, Pure Salep Powder, glucose, milk, sugar, and pistachios.
I’ll show you three types of milk ice cream: Plain without pistachios, with pistachios, and roll. Measure 1/2 gram mastic tears and put them on a plastic sheet, then add 1/4 teaspoon powdered sugar to them. Use a pestle and crush mastic tears with powdered sugar between sheets of a plastic paper. Put in a small bowl and set aside. In a small bowl, put 3 g pure salep powder. Add 10 g sugar to salep powder, mix with a spoon and set aside. Pour 500 ml full fat milk to a saucepan. Add 20 g glucose to milk. Turn on heat, and keep over high heat with continuous stirring using a whisk until it starts to boil. Add 60 g sugar to milk and stir dissolve. Add mastic to milk and keep over medium heat with continuous stirring using a whisk. Add salep powder to milk and keep over medium heat with continuous stirring using a whisk until slightly thicken. Ιce cream mixture is pourable, thick and creamy. Place a strainer over a jug. Pour ice cream mixture through the strainer, discard any residues. Cover ice cream mixture with plastic wrap that is touching the entire surface and set at room temperature for 1 hour then refrigerate for 4 hours. After 4 hours, the ice cream mixture will become thick. Stir and set aside. Bouza ‘Ala Halib Sada Bouza ‘Ala Halib Sada is plain milk ice cream, made without pistachios. Prepare ice cream maker. Pour ice cream mixture to the maker. Churn according to the manufacturer’s instructions. It took 15 minutes. The ice cream texture will be stretchy. Transfer the ice cream to freezer safe container. Make sure to remove it from the freezer and set it on the counter for at least 15 minutes before serving. Serve Ice cream scoops in ice cream bowls. The stainless steel bowls are the traditional ones in Syria. Serve Ice cream scoops in cone. This kind of cones is the traditional one in Syria. Bouza ‘Ala Halib Bel-Fustuq Al-Halabi Bouza ‘Ala Halib Bel-Fustuq Al-Halabi is milk ice cream with chopped pistachios added when churning the ice cream mixture. Chop pistachios into medium pieces, measure 30 g chopped pistachios and set aside. Make the ice cream mixture as directed from step 1 to step 49. Prepare ice cream maker. Pour ice cream mixture to the maker. Churn according to the manufacturer’s instructions. It took 15 minutes. Add chopped pistachios gradually 5 minutes before the end of churning the ice cream. The ice cream texture will be stretchy. Transfer the ice cream to freezer safe container. Make sure to remove it from the freezer and set it on the counter for at least 15 minutes before serving. Serve Ice cream scoops in ice cream bowls. The stainless steel bowls are the traditional ones in Syria. Serve Ice cream scoops in cone. This kind of cones is the traditional one in Syria. Bouza ‘Ala Halib Roll Line a 6.6 x 9.8 inch (17 x 25 cm) baking pan with plastic wrap, put in the freezer until needed. Chop pistachios into medium pieces, measure 50 g chopped pistachios and set aside. Make the ice cream mixture as directed from step 1 to step 49. Prepare ice cream maker. Pour ice cream mixture to the maker. Churn according to the manufacturer’s instructions. It took 15 minutes. Scoop ice cream to the lined baking pan using a spatula and smooth the surface. Put in the freezer for 20 minutes. After 20 minutes, sprinkle chopped pistachios on the surface of ice cream, then slightly press the. Put in the freezer for 20 minutes. Put a plastic sheet on the counter. Flip the ice cream on the plastic sheet. Trim the edges to form a perfect rectangle, about 0.1 inch (1/2 cm). Roll up from the short edge using the plastic sheet to help you. Store in the freezer. Remove it from the freezer and set it on the counter for at least 15 minutes before serving. Cut into slices and serve. |
Notes and Tips
Mastic is resin obtained from the mastic tree. In Greece, it is known as tears of Chios, being traditionally produced on that Greek island, and, like other natural resins, is produced in “tears” or droplets. Click here for photo of genuine Mastic.
The rarity of mastic and the difficulty of its production make it expensive. As a result, imitations in the form of other resins appear in the market, sold as “mastic”, such as Boswellia or gum arabic. Other trees, such as Pistacia palaestina, can also produce a resin similar to mastic.
Salep is a flour made from the tubers of the orchid genus Orchis (including species Orchis mascula and Orchis militaris). These tubers contain a nutritious, starchy polysaccharide called glucomannan. Salep flour is consumed in beverages and desserts. Check the post Sahlab.
Pure Salep powder is the genuine product and it is expensive – you may able to find it in Turkish and Middle Eastern stores. In addition, it might be found in online websites that sell Turkish food. Click here for photo of pure Sahlab Powder.
There are also some products called “Salep Mix”. It is not genuine, it is a blend of cornstarch, rice flour, sugar and flavorings. You just mix it with hot milk and your drink is ready but it tastes nothing like the real thing. Click here to see photo of different brands of Salep mix. If Salep Mix is used for making ice cream, the amount should be 40 g Salep Mix for 500 ml milk, adjust sugar to taste because Salep mix contains sugar.
Watch this video of making Ice cream in Syria.
Check my video:
Making Bouza ‘Ala Halib
