Generally, I will eat just about anything before I turn my nose up at it.
That excludes Turkish puddings. I hate to say it, but I’m not a big fan. It’s a texture thing.
I find most of the Turkish puddings to be chalky or starchy. They simply don't taste silky smooth compared to a bowl of freshly made French custard. (Note: I also don’t like shrimp because of the texture thing, but I will eat raw oysters. Odd. I know.) I’ve tried them and just don't like them.
So I have avoided the infamous Turkish puddings.
In Istanbul, there are dozens of shops called Muhallebici (translated directly as a dairy bar) that sell a variety of puddings. On a recent outing with Claudia of A Seasonal Cook in Turkey in tavuk gögsü kazandibi (chicken breast pudding).
|Grab a spoon and dive right into this special Ottoman-era pudding in Istanbul!|
Yes, this special pudding, dating back to the Ottoman period and served to Sultans at Topkapı Palace, is made from shredded chicken breast. It’s a milky, sweet pudding that is enriched with cinnamon. The chicken is boiled, shredded and ground into a sort of paste. Then the pudding is slowly cooked in a pot until the natural sugars caramelize on the bottom, hence the Turkish phrase kazandibi, which means “bottom of a pot.” You’ll notice the brown “burnt” coloring in my photo.
In my opinion, I think you’ll find the best tavuk gögsü kazandibi at Kısmet Muhallebicisi in Eminönü where Claudia took us. This tiny mom and pop shop also is part of the
Address: Kazancılar Cad., Eminönü