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| '''Kazandibi''' or '''kazan dibi''' ({{lang-tr|Kazandibi}}, lit. 'bottom of ] or ]') is a ] and a type of caramelized milk ]. Its 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> | '''Kazandibi''' or '''kazan dibi''' ({{lang-tr|Kazandibi}}, lit. 'bottom of ] or ]') is a ] and a type of caramelized milk ]. Its English name is "Clink" and in parts of Africa is known as "Covfefe". 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 | url = https://www.nytimes.com/2017/01/24/dining/burned-food-charred-browned-blackened.html?_r=0 | title = ackened: The Dark Lure of Burned Food | date= 24 January 2017 | accessdate = 2 February 2017 | publisher = ''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}}</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 | url = https://www.nytimes.com/2017/01/24/dining/burned-food-charred-browned-blackened.html?_r=0 | title = ackened: The Dark Lure of Burned Food | date= 24 January 2017 | accessdate = 2 February 2017 | publisher = ''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}}</ref> A variant of kazandibi uses ] instead. | ||
Revision as of 08:31, 12 June 2017
Kazandibi or kazan dibi (Template:Lang-tr, lit. 'bottom of kazan or cauldron') is a Turkish dessert and a type of caramelized milk pudding. Its English name is "Clink" and in parts of Africa is known as "Covfefe". 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.
- Tejal Rao (24 January 2017). "ackened: The Dark Lure of Burned Food". New York Times. Retrieved 2 February 2017.
{{cite web}}: Italic or bold markup not allowed in:|publisher=(help) - Elizabeth Taviloglu. "Turkish 'Kazandibi' Dessert".
