Burnt Chicken Breast Pudding (Kazandibi)

Makes 6 servings

1 chicken chest * 1 tbsp lemon juice * 7 cups milk * ½ tsp salt * 1 ½ cup sugar * 2 tbsp flour * 2 tbsp corn starch * 1 tbsp rice flour

First cut the chicken chest into two and cook it in water and lemon juice. Turn off the fire and let it cool down. Separate the chicken in very small pieces. Place the chicken pieces in cold water for some minutes. Then, rub the chicken with the hands and wash it at the same time until it looses all the smell. Dry the chicken and reserve. Meanwhile, place the milk in a cooking pan. Add the sugar and the salt and mix. Bring it to boil. In a bowl, mix the flour, the corn starch and the rice flour. When the milk starts to boil, take a small amount of it and mix with the flours and starch. Then, add this mixture slowly to the milk. Cook over low fire for five minutes. Add the chicken and mix with a fork. Cook for more 10 minutes. When the mixture becomes thick take from the fire. While the cream is still hot, pour it on a large cooking tray (it can be the oven tray) and bring it to fire. Turn the tray occasionally, so the heat can achieve all the area of the tray. Wait 3-4 hours. Cut into squares and turn the burnt surface to the top.

This sweet is delicious. No one would say that the chicken is a part of the ingredients because no one notices it.

Kadayıf Rolls with Walnuts (Cevizli Burma Kadayıf)

In addition to güllaç, sweets made from kadaif dough are also very popular during Ramadan, although they can be found on sale throughout the year.

The kadaif dough, used in the manufacture of this type of sweets, is made up of long, very thin strands of fresh dough.

 

Here is the recipe for Kadaif Rolls with Walnuts (Cevizli Burma Kadayıf):

  

500 g kadaif dough (tel kadayıf) * 250 g butter * 250 g chopped walnuts

 

For the syrup:

5 cups of sugar * 2 cups of water * juice of 1 lemon

 

Decoration:

Grated pistachios

 

Melt the butter and let it cool. Separate the kadaif dough thread by thread and place it on a baking tray (baking tray). Cover the kadaif dough with the melted butter and dip all the strands well in the fat. Take a portion of dough (the size of an orange) and roll it out on a work table. Sprinkle with a tablespoon of chopped walnuts and form a roll as follows: first fold it widthwise and then again, making several turns, holding the dough at the ends. Proceed in this way with the remaining kadaif dough. Place the rolls on the tray with the remaining melted butter and bake in a preheated oven at 200º until they are toasted. Meanwhile prepare the syrup. Bring the sugar and water to the boil for 15 minutes. Add the lemon juice and remove from the heat. Let cool. When the rolls are ready, let them cool (until the tray is warm) and cover them with the warm syrup. Let it rest overnight or at least four hours before serving. 

Note: Kadaif dough is fresh dough made up of long, thin strands.

Cola Turka

This is a special Cola Turka commercial for Ramadan: