Kazandibi: Difference between revisions
Appearance
Content deleted Content added
m Task 18 (cosmetic): eval 3 templates: hyphenate params (1×); |
repeated content removed |
||
Line 2: | Line 2: | ||
'''Kazandibi''' or '''kazan dibi''' ({{lang-tr|Kazandibi}}, lit. 'bottom of [[Kazan (cookware)|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.<ref name="Classic">{{Cite book |first=Ghillie |last=Basan |title=Classic Turkish Cookery |year=1997 |isbn=9781860640117 |url=https://books.google.com/books?id=Xb62ZJMNVBwC&q=kazandibi&pg=PA198}}</ref> |
'''Kazandibi''' or '''kazan dibi''' ({{lang-tr|Kazandibi}}, lit. 'bottom of [[Kazan (cookware)|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.<ref name="Classic">{{Cite book |first=Ghillie |last=Basan |title=Classic Turkish Cookery |year=1997 |isbn=9781860640117 |url=https://books.google.com/books?id=Xb62ZJMNVBwC&q=kazandibi&pg=PA198}}</ref> |
||
It is traditionally made by burning the bottom of [[tavuk göğsü]] |
It is traditionally made by burning the bottom of [[tavuk göğsü]].<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 | access-date = 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 [[muhallebi]] instead. |
||
==See also== |
==See also== |
Revision as of 14:17, 3 October 2021
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.[1]
It is traditionally made by burning the bottom of tavuk göğsü.[1][2][3] A variant of kazandibi uses muhallebi instead.
See also
References
Wikimedia Commons has media related to Kazandibi.
- ^ a b Basan, Ghillie (1997). Classic Turkish Cookery. ISBN 9781860640117.
- ^ 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".