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.
Crush the mastic crystal into a powder, using a mortar and pestle or the handle of a knife, and then mix with the sugar. Heat the milk and mastic mixture in a saucepan over medium heat. Meanwhile, add the rice flour and arrowroot to
Remove the pudding from the fridge and cut it into six slices (once lengthways and twice across). Fold each strip of pudding over to expose the burnt underside. Push a plastic spatula under one end and roll about a third of the strip over the top. Repeat with the remaining strips.
Dust each snail with cinnamon and serve at room temperature.
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