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| {{Short description|Turkish caramelized milk pudding}} | |||
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| '''Kazandibi''' or '''kazan dibi''' ({{ |
'''Kazandibi''' or '''kazan dibi''' ({{langx|tr|Kazandibi}}, lit. 'bottom of ] or ]') is a ]<ref>{{cite web | url=https://www.lezzetlitatlitarifleri.com/kazandibi-tarifi-2/ | title=Kazandibi Tarifi - Lezzetli Tatlı Tarifleri }}</ref> and a type of caramelized milk ]. It was developed in the kitchens of the Ottoman Palace and is one of the most popular Turkish desserts today.<ref name="Classic">{{Cite book |first=Ghillie |last=Basan |title=Classic Turkish Cookery |year=1997 |publisher=Tauris Parke Books |isbn=9781860640117 |url=https://books.google.com/books?id=Xb62ZJMNVBwC&q=kazandibi&pg=PA198}}</ref> | ||
| It is traditionally made by burning the bottom of ], |
It is traditionally made by burning the bottom of '']''.<ref name="Classic" /><ref>{{cite news | url = https://www.nytimes.com/2017/01/24/dining/burned-food-charred-browned-blackened.html?_r=0 | title = Charred, Browned, Blackened: The Dark Lure of Burned Food | date= 24 January 2017 | access-date = 2 February 2017 | newspaper = New York Times | author = Tejal Rao }}</ref><ref>{{cite web |title=Turkish 'Kazandibi' Dessert |author=Elizabeth Taviloglu |url=http://turkishfood.about.com/od/DessertsSweets/a/Turkish-kazandibi-Dessert-Comes-From-The-Bottom-Of-The-Pan.htm |access-date=2015-10-04 |archive-date=2016-11-11 |archive-url=https://web.archive.org/web/20161111230119/http://turkishfood.about.com/od/DessertsSweets/a/Turkish-kazandibi-Dessert-Comes-From-The-Bottom-Of-The-Pan.htm |url-status=dead }}</ref> A variant of ''kazandibi'' uses ] instead. | ||
| ==See also== | ==See also== | ||
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| {{Cuisine of Turkey}} | {{Cuisine of Turkey}} | ||
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Latest revision as of 06:10, 1 November 2024
Turkish caramelized milk pudding
Kazandibi or kazan dibi (Turkish: Kazandibi, lit. 'bottom of kazan or cauldron') is a Turkish dessert and a type of caramelized milk pudding. It was developed in the kitchens of the Ottoman Palace and is one of the most popular Turkish desserts today.
It is traditionally made by burning the bottom of tavuk göğsü. A variant of kazandibi uses muhallebi instead.
See also
References
- "Kazandibi Tarifi - Lezzetli Tatlı Tarifleri".
- ^ Basan, Ghillie (1997). Classic Turkish Cookery. Tauris Parke Books. ISBN 9781860640117.
- Tejal Rao (24 January 2017). "Charred, Browned, Blackened: The Dark Lure of Burned Food". New York Times. Retrieved 2 February 2017.
- Elizabeth Taviloglu. "Turkish 'Kazandibi' Dessert". Archived from the original on 2016-11-11. Retrieved 2015-10-04.
