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| '''Kazandibi''' or '''kazan dibi''' ({{lang-tr|Kazandibi}}, lit. 'bottom of ] or ]') is a ] and a type of caramelized milk ]. It is developed in the kitchens of the Ottoman Palace and one of the most popular Turkish desserts today.<ref name="Classic">{{Cite book |first=Ghillie |last=Basan |title=Classic Turkish Cookery |url=https://books.google.com/books?id=Xb62ZJMNVBwC&pg=PA198&dq=kazandibi&hl=en&sa=X&ved=0CBkQ6AEwAWoVChMIhfPg7c2nyAIVCHs-Ch1Drg2P#v=onepage&q=kazandibi&f=false}}</ref> | '''Kazandibi''' or '''kazan dibi''' ({{lang-tr|Kazandibi}}, lit. 'bottom of ] or ]') is a ] and a type of caramelized milk ]. It is developed in the kitchens of the Ottoman Palace and one of the most popular Turkish desserts today.<ref name="Classic">{{Cite book |first=Ghillie |last=Basan |title=Classic Turkish Cookery |url=https://books.google.com/books?id=Xb62ZJMNVBwC&pg=PA198&dq=kazandibi&hl=en&sa=X&ved=0CBkQ6AEwAWoVChMIhfPg7c2nyAIVCHs-Ch1Drg2P#v=onepage&q=kazandibi&f=false}}</ref> | ||
Revision as of 18:24, 17 December 2015
Kazandibi or kazan dibi (Template:Lang-tr, lit. 'bottom of kazan or cauldron') is a Turkish dessert and a type of caramelized milk pudding. It is developed in the kitchens of the Ottoman Palace and one of the most popular Turkish desserts today.
It is traditionally made by burning the bottom of tavuk göğsü, whose bottom is burnt after it was cooked. A variant of kazandibi uses muhallebi instead.
See also
References
- ^ Basan, Ghillie. Classic Turkish Cookery.
- Elizabeth Taviloglu. "Turkish 'Kazandibi' Dessert".
