I am still hunting him down to give him a piece of my mind.įaloodeh makes you feel like you’re indulging in something that should only be reserved for the gods.
#Mashti malones full
She was determined to bring it back full of Faloodeh, but evidently, a family friend who runs a restaurant talked her out of it. Faloodeh is prepared on the spot and must be eaten right away!” A few years ago, I even bought a special cooler equipped with dry ice to send to Iran. She enlightens me with her wisdom at every opportunity: “It is just impossible! It will melt. For nearly twenty years, I have refused to accept my mother’s excuses explaining away why she can’t bring me Faloodeh. By this time, I have lost all self control and want nothing but a bowl of Faloodeh. Soon my sons scatter to their rooms or the yard and leave my mother to unpack. When all is said and done, she will be mine again. To give you an idea of how deep the obsession with faloodeh can run and to show you that I’m not alone in my faloodeh-infused delusions, here’s a passage from Laleh Gillani’s post on, “ For the Love of Faloodeh,” who waits with baited breath for her visiting mother to unleash the treasured dessert from her suitcase: Mashti Malone's Ice Cream - purveyors of faloodeh/© Liana Aghajanian Mashti Malone’s faloodeh is the stuff of dreams, not to mention the other delectable Persian treats they specialize in including many flavors of akbar mashti, a traditional ice cream that contains specs of frozen cream and is made with saffron and rosewater, eaten between two crispy waffles. The responsibility of premiere maker and seller of faloodeh falls into the hands of Mashti Malone Ice Cream, who has been in existence in the U.S., particularly at its home base in Los Angeles since 1980. And then you wriggle out a vermicelli noodle from its iced cocoon of sugar and lemon, and for a few minutes, everything seems ok with the world. You start to eat it so slowly, in fear that your spoon will hit the bottom of your bowl. When the lemon juice hits the faloodeh, well, it it’s so much more than just lemon juice – it’s the perfect combination of tart and sweet swirled together to make your taste buds cool off and dance together in the process. Known as one of the earliest frozen deserts ( The Encyclopedia of Jewish Food by Gil Marks dates it back to at least 400 BC), faloodeh was kept in dome-shaped ancient refrigerators known as “yakhchals.” Made of thin vermicelli noodles that are frozen with rose water, starch and sugar, the flavors of the “Persian Sorbet” are intensely accentuated with a nice, generous helping of lemon juice. lemons and faloodeh/© Liana AghajanianĪmong the many things that remind me of the hot Los Angeles summers of my childhood, Faloodeh is perhaps the most symbolic. Mashti Malone’s Ice Cream, 1525 North La Brea Avenue, Los Angeles, CA 90028. The store looks a little run down, but you can sample all of the flavors, squirt sour cherry syrup or lemon juice onto your ice cream from plastic squeeze bottles, and the guy behind the counter couldn’t be any sweeter or more patient with answering questions about the ice cream. THE NIBBLE, Great Food Finds, is a monthly gourmet magazine and website with more than 1000 reviews of the best specialty foods and beverages including ultrapremium and exotic gourmet ice cream. You can buy Mashti Malone’s ice cream in stores all over L.A., but there’s nothing like getting a couple of scoops on a cone right where the ice cream is made. This article reviews Mashti Malone's Original Rosewater Ice Creams. I’d compare it to the way vanilla extract is used here. The taste is pretty intense if you’re not used to the flavor of rosewater, but in Iran it’s a common ingredient for sweets. What makes the ice cream distinctly Persian is the presence of rosewater.
James got a cup of rich, earthy Turkish Coffee, and we sampled the Sour-Cherry Faludeh, the distinctly Persian dessert of frozen sorbet with rice noodles. We went the very next day, and I got a cone of Rosewater Saffron with Pistachios, a bright yellow ice cream studded with green pistachios. On my first day here, my cousin Reyhanak (which means little basil in Farsi) told me about Mashti Malone’s, a place that she sometimes drives forty-five minutes to in order to satisfy a craving for freshly made Persian ice cream. My trip to Iran didn’t come together in time, so I came here, the place with the biggest population of Persians outside of Iran, to eat at Persian restaurants, shop at Persian grocery stores, and hang out with my extended Persian family eating homemade food. I’m spending the month in Los Angeles researching Persian food.