Because of these ingredients dondurma has a unique texture and flavor. The flavor is described as piney or floral while the texture is uniquely gummy. It melts very slowly because of the gum and sometimes it is thick enough to eat with a fork and knife.
Unfortunately, it seems like salep is rare and is no longer exported from Turkey.
My question is twofold:
Where can I find Salep and Mastic? My normal online sources have yielded nothing.
Are there more accessible ingredients that I can substitute to approximate dondurma?