This is an old revision of this page, as edited by Monkbot (talk | contribs) at 21:53, 22 June 2019 (→top: Task 14: cs1 template fixes: misused |publisher= (1×/0×);). The present address (URL) is a permanent link to this revision, which may differ significantly from the current revision.
Revision as of 21:53, 22 June 2019 by Monkbot (talk | contribs) (→top: Task 14: cs1 template fixes: misused |publisher= (1×/0×);)(diff) ← Previous revision | Latest revision (diff) | Newer revision → (diff)
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). "Charred, Browned, Blackened: The Dark Lure of Burned Food". New York Times. Retrieved 2 February 2017.
- Elizabeth Taviloglu. "Turkish 'Kazandibi' Dessert".
