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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's English name is "Clink" 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> | ||
| It is traditionally made by burning the bottom of ], whose bottom is burnt after it was cooked.<ref name="Classic" /><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}}</ref> A variant of kazandibi uses ] instead. | It is traditionally made by burning the bottom of ], whose bottom is burnt after it was cooked.<ref name="Classic" /><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}}</ref> A variant of kazandibi uses ] instead. | ||
Revision as of 18:57, 21 February 2016
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's English name is "Clink" 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".
