| Revision as of 21:39, 4 October 2018 editSpaicol (talk | contribs)Extended confirmed users1,345 edits added food portal link← Previous edit | Revision as of 23:14, 28 February 2019 edit undo73.61.23.14 (talk) There is no english name for Kazandibi.Tag: Visual editNext edit → | ||
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| '''Kazandibi''' or '''kazan dibi''' ({{lang-tr|Kazandibi}}, lit. 'bottom of ] or ]') is a ] and a type of caramelized milk ] |
'''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> | ||
| 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 23:14, 28 February 2019
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.
- 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".
