🍮 Kazandibi

Name: Kazandibi
Total time: 60 min
Yield: 6
Cuisine: Turkey · Istanbul
Ingredients: 1 litre milk; 150 g sugar; 60 g cornstarch; 100 g chicken breast, poached and shredded into fine threads; 20 g butter; 1 tsp sugar for the pan; Cinnamon to serve

Origin: Turkey · Istanbul

218kcal

per serving · 150 g

145kcal

per 100 g

6 gProtein3.9 g / 100 g

4 gFat3 g / 100 g

38 gCarbs25.6 g / 100 g

Kazandibi is a Turkish milk pudding whose bottom is deliberately scorched in the pan until it forms a dark, caramelised skin. The set pudding is cut into squares and rolled so the burnt-sugar layer sits on top. Traditionally the pudding is thickened with very finely shredded chicken breast, which gives a subtly chewy, stretchy texture without any meaty taste. It is served cold, often with a dusting of cinnamon.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Gluten-freeno wheat, barley or rye in a typical recipe

Not vegetarianbecause of: chicken breast

Not veganbecause of: milk, butter, chicken breast

Contains dairybecause of: milk, butter

Not keto25.6 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Milk

What it is made of

milksugarcornstarchbutterchicken breast

Recipe

6 servings60 min

Ingredients

1 litre milk
150 g sugar
60 g cornstarch
100 g chicken breast, poached and shredded into fine threads
20 g butter
1 tsp sugar for the pan
Cinnamon to serve

Method

Rinse the poached chicken threads several times in cold water and pound them until very fine.
Whisk the milk, sugar and cornstarch in a pan and cook, stirring, until thick; stir in the chicken threads.
Butter a heavy pan or tray, sprinkle with sugar and heat until the sugar starts to caramelise.
Pour in the pudding and cook on low heat for 10–15 minutes without stirring until the bottom turns dark brown.
Cool, then chill for at least 4 hours. Cut into squares, roll each so the caramelised side is on top, and dust with cinnamon.

How to make it lighter

Cut smaller squares — a dense, sweet pudding is easy to overeat.
Reduce the sugar in the pudding by a third; the caramel layer still gives plenty of sweetness.
Use semi-skimmed milk and grease the pan with just a thin film of butter.

History

The name means 'bottom of the pot' in Turkish. Kazandibi is a variation of tavuk göğsü, the chicken-breast milk pudding of Ottoman palace kitchens, made by caramelising the bottom of the pudding. Today it is a fixture of Istanbul's muhallebi (pudding) shops.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →