Islamic Medieval dish Kazandibi – A milk based Turkish dessert 

Preparing a dessert with chicken may be the last things that comes to mind in many countries today. However, it was customary to use meat in desserts in medieval Islamic cuisine. Its influence extended to the west where it was included in medieval European dishes such as the famous French dessert blancmange. Milk-based desserts made with chicken meat were one of the main types of dessert made using meat because the meat added consistency and texture. 

Today this type of milk-based dessert using chicken meat has only survived in Turkey. The dessert’s name refers to the burnt bottom of the cauldron in which it is prepared and means “the bottom of the pot” in Turkish.

Ingredients

• ¼ boiled chicken breast
• 1 litre of milk
• 150g of white rice to make starch
• 200g sugar
• ½ teaspoon of cinnamon

Method

1. Place the boiled chicken in cold water to chill. Then shred it and transfer to a bowl of cold water.
2. Constantly stirring, cook the milk and rice starch for 20 minutes
3. Add the sugar, bring to boil and cook for another 10 minutes
4. Rinse a tray with boiling water, then carefully pour the milky texture into the tray to a thickness of 3cm
5. Place the dish on the stove. Brown the bottom of the dessert by rotating the dish over the heat while pulling with a spatula from the edge towards the centre. Remove from the heat.
6. Once cold, cut it into 8 x 6cm pieces
7. Then with a spatula, carefully fold over, retaining the golden brown base to make a roll, then transfer to a serving plate
8. Sprinkle with cinnamon and serve cold