Kazandibi: Difference between revisions

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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>

	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 = Charred, Browned, Blackened: 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 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 \| accessdate = 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}}</ref> A variant of kazandibi uses ] instead.

	==See also==		==See also==

Revision as of 21:53, 22 June 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.

References

^ Basan, Ghillie. Classic Turkish Cookery.
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".

v t e Puddings
Sweet	Abbot of Priscos Ábrystir Annin tofu Ashure Asida Banana pudding Bánh chuối Bebinca Blancmange Bread and butter pudding Bread pudding Brown Betty Cabinet pudding Carrot pudding Chè Cheese pudding Chia pudding Chireta Chocolate biscuit pudding Chocolate pudding Christmas pudding Clootie dumpling Corn pudding Cottage pudding Crème brûlée Crème caramel Diplomat pudding Douhua Dutch baby pancake Eton mess Eve's pudding Figgy duff Flummery Fruit pudding Frumenty Gajar Ka Halwa Ginger milk curd Goody Got fan Haupia Herrencreme Instant pudding Jam Roly-Poly Junket Kalamai Kalamay Kānga waru Kazandibi Keşkül Kheer Kig ha farz Kōʻelepālau Kue asida Kue lapis Kulolo Kutia Lemon delicious pudding Mahallebi Maja blanca Malva pudding (Cape brandy pudding) Malvern pudding Mango pudding Panna cotta Pepeçura Persimmon pudding Pistachio pudding Platinum Pudding Po'e Puding Diraja Put chai ko Queen of Puddings Rice pudding Rødgrød Rožata Sago pudding Spotted dick Sticky toffee pudding Summer pudding Supangle Sussex Pond Pudding Tavuk göğsü Tapioca pudding Tembleque Tibok-tibok Treacle sponge pudding Ube halaya Welf pudding
Savoury	Black pudding Dock pudding Drisheen Flummadiddle Groaty pudding Haggis Hasty pudding Hog's pudding Kačamak Moin moin Pease pudding Pudding corn Rag pudding Red pudding Scrapple Spoonbread Tiết canh White pudding Yorkshire pudding

Puddings

Sweet

Savoury

v t e Turkish cuisine
Beverages	Non-alcoholic beverages Mırra Pekmez Rize tea Salep Şalgam Şerbet Şıra Turkish coffee Turkish tea Fermented beverages Ayran Hardaliye Boza Kefir Yayık ayranı Beers Beer in Turkey (main article) Efes Bomonti Pera GaraGuzu Tekel (inactive) Distilled beverages Rakı Kanyak Wines Turkish wine (main article) Adakarası Boğazkere Çalkarası Kalecik Karası Öküzgözü Papazkarası
Breads	Bazlama Boyoz Çerkes simidi Gözleme Kandil simidi Katmer Lavaş Nokul Pide Pişi Poğaça Saj bread Simit Tandır bread Kete (food)
Appetizers and salads	Meze (main article) Acuka Bakla Ezmesi Cacık Çiğ köfte Çoban salad Deniz börülcesi salatası Dolma Humus Katık İçli köfte İmam bayıldı Kabak çiçeği dolması Kısır Kokoreç Lakerda Mercimek köftesi Midye dolma Pastırma Patlıcan salatası Pilaki Piyaz Sarma Sucuk Şakşuka Taramasalata Tarator Turkish cold bulgur soup Yoğurt
Cheeses	Beyaz peynir Braided cheese Circassian cheese Civil peyniri Çömlek cheese Dolaz cheese Hellim Kars gravyer cheese Kaşar cheese Kaşkaval cheese Künefe peyniri Lavaş cheese Lor cheese Mihaliç cheese Saganaki cheese Teleme peyniri Tomas peyniri Tulum cheese Van herbed cheese
Soups	Çorba (main article) Analı kızlı soup Balık çorbası Ezogelin İşkembe Kuzukulağı çorbası Mercimek Tarhana Toyga soup Yayla çorbası Erişte aşı Keledoş Kelle paça Chicken soup
Dishes	Arnavut ciğeri Ayva dolması Balık ekmek Börek Buğu kebabı Bulgur Bursa Cantik Pide Çorbalık kesme Şevketibostan yemeği Şırdan Çiğ börek Çılbır Colocasia with lamb Corn poppy with lamb Domates dolması Etli makarna Kabaklı peynirli börek Kavurma Erişte Kelle Paça Kömbe Kuru köfte Elma dolması Harput meatballs Ispanaklı Selanik Böreği İçli Pide İzmir köfte Kapuska Karnıyarık Keşkek Kuru fasulye Lâpa Lahmacun Lepsi Libje lebje basta Mallow with lamb Mantı Menemen Mirik meatball Musakka Papucaki Patlıcan dolması Patlıcan kızartması Patlıcan kebabı Perdeli pilav Pilav Piyaziye Puf Böreği Siron Su Böreği Soğan dolma Tas kebap Tatar böreği Türlü Uzun erişte Van köfte Yahni
Grilled meats	Kebab (main article) Adana kebab Akçaabat meatballs Alinazik kebab Beyti kebab Cağ kebab Döner kebab İnegöl meatballs İskender kebab Köfte Miskender Eggplant kebab Pideli köfte Şiş kebab Şiş köfte Şiş tavuk Tire meatballs
Desserts	Turkish desserts (main article) Acıbadem kurabiyesi Aşure Ayva tatlısı Balparmak tatlısı Baklava Bülbül yuvası Cevizli sucuk Cevizli kuru incir tatlısı Cevizli Irmik Tatlısı Cezerye Dilber dudağı Dibile Dondurma Ekmek kadayıfı Fig roll Fenike tatlısı Güllaç Helva Hanım göbeği Hoşaf Hoşmerim Ispanaklı kek İzmir Bomb Kurabiye Kabak tatlısı Kalburabastı Kavala Almond Cookies Kazandibi Kaysefe Kestane şekeri Keşkül Köylü pastası Kurabiye Künefe Lokma Lokum Macun Mesir macunu Muğla halkası Muhallebi Murabbalı mecidiye Nevzine tatlısı Orcik candy Pepeçura Pestil Pişi Pişmaniye Şambali Şekerpare Şıllık Supangle Sütlaç Revani Sütlü Nuriye Şöbiyet Tahin-pekmez Tahini roll Tavukgöğsü Trileçe Tulumba Un kurabiyesi Vezir parmağı Zerde
Frequent ingredients	Vegetables Bean Bell pepper Eggplant Leek Lentil Spinach Tomato Herbs & spices Almond Black pepper Chestnut Cinnamon Cumin Dried apricot Garlic Hazelnut Mint Nut Onion Oregano Paprika Parsley Pistachio Pul biber Red pepper Thyme Urfa pepper Walnut
Unique instruments	Cezve Çaydanlık Kazan Mangal Oklava Sac Semaver Tandır
Related cuisines	Arab Balkan Caucasian Central Asian Greek Iranian Kurdish Levantine Mediterranean Middle Eastern Mongolian Ottoman Tatar
Food portal Turkey Portal

Category:

Turkish puddings

Revision as of 02:02, 10 May 2019 editIshtirak (talk \| contribs)Extended confirmed users961 editsm fixed typo← Previous edit		Revision as of 21:53, 22 June 2019 edit undoMonkbot (talk \| contribs)Bots3,695,952 editsm →top: Task 14: cs1 template fixes: misused \|publisher= (1×/0×);Tag: AWB Next edit →
Line 2:		Line 2:
	'''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>

	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 = Charred, Browned, Blackened: 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 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 \| accessdate = 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}}</ref> A variant of kazandibi uses ] instead.

	==See also==		==See also==

Revision as of 21:53, 22 June 2019

See also

References