And lastly we tasted some sorbet, the surprisingly mild Pomegranate and the incredible Herbal Snow, which is one of the most intriguing things we've ever tasted its complex texture is at once like a mouthful of hail and slush, then it melts into cool flavors of citrus and herbs and spices-the perfect way to ease the heat of a summer day (pictured, left). The Strawberry Cheesecake was perfect-not too strong or dense as that flavor can be. Next we sampled the Espresso Chip, which had such a genuine smoky snap thanks in part to its large chocolate chips, and the Coffee ice cream, which was like a frozen cup of coffee. The ice cream was creamy, floral, and delicately spiced. We started with the most popular flavors, like Saffron Rosewater and Orange Blossom. Inside the shiny new store we greedily sampled some of their fare. It was a hot summer afternoon, perfect for an indulgent taste-bud cool down. We visited the brand new second location of Mashti Malone's, though, at the Exchange in Glendale. So the tale is as sweet as the brothers' signature flavors of delectable ice cream, and as unique as the ingredients they use for their creations. The truth is that when Iranian brothers Mashti and Mehdi Shirvani took over what was once the Mugsy Malone ice cream parlor, they couldn't afford to change the entire sign. Such is the myth of Mashti Malone's, the curiously exotic ice cream maker that has set up shop right in the heart of Hollywood for 25 years. It’s not heavy like ice cream and you don’t feel the need to eat enormous amounts at once – best enjoyed on an unbearably hot summer night outside with friends or family, and a few good lemons to pass around.There's nothing more quintessentially Hollywood than a legend of dubious origin. 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. Homegrown 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.
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