Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Mastic along with all the Mastic containing recipes presented on this site, with 9 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Mastic recipes added to this site.

These recipes, all contain Mastic as a major wild food ingredient.

Mastic is a hard, brittle resin obtained from Pistacia lentiscus an evergreen shrub or small tree growing to 3-4 m tall, native throughout the Mediterranean region from Morocco and Iberia east to Syria and Israel and north to southern France and Greece; it is also native on the Canary Islands. Mastic resin is a relatively expensive kind of spice, used in liquors (mastica alcoholic drink) and chewing gum pastiles. It is also a key ingredient in dondurma, a Turkish ice cream, and Turkish puddings granting that confection its unusual texture and bright whiteness. The best period for harvesting is July and August. After the mastic is collected it is spread out to dry while it is washed manually.



In Egypt, mastic is used in the preparation of dishes ranging from soup to meats to dessert. It is also chewed as a gum to sooth the stomach. It is also an essential ingredient in the preparation of Turkish Delight.