In the Turkish title, the word kazandibi means ‘bottom of the pan’, which I’ve loosely translated as ‘potsticker’. Yalancı (pronounced ‘yalanjuh’) means a liar or trickster—the kind of person who’d promise a pudding that is usually made with chicken breast, but who’d then leave out the chicken breast. In other words, me and most of the pudding shops in modern Istanbul.
The very last recipe in this book is a variant of that classic chicken breast pudding (called Tavuk göğsü). In Turkey, it was customary to scrape up the bits left at the bottom of the pan after the chicken breast pudding had been served, fold them over neatly, caramelise the outside, and present them as a new dessert called ‘bottom of the pan’. Nowadays, cooks usually leave out the chicken breast. I’ve followed the modern style because I wanted a dish suitable for vegetarians—or maybe just because I’m a trickster.