• 1 turkey breast (the fresher the better)
• 1 litre (35 fl oz/4 cups) milk
• 1 vanilla pod
• 220 g (7¾ oz/1 cup) sugar
• 2 tablespoons cornflour (cornstarch)
• 2 tablespoons rice flour
• 1 teaspoon butter
• 2 pieces mastic crystal
• 1 teaspoon ground cinnamon

Wash the breast under cold running water for 2 minutes. Pat dry with paper towel, then wrap in plastic wrap and freeze overnight.

Put the frozen turkey breast in a saucepan, cover with water and boil for 50 minutes over medium heat until fully cooked. Transfer the turkey to a bowl of iced water for 1½ hours. Change the iced water every half hour, rinsing the breast each time. Put the turkey in the freezer for 1 hour to chill. Remove and set aside for 1 hour.

Shred the rested turkey meat into hair-thin pieces, discarding any thicker, tougher shreds. (It’s no problem if you have to discard half the breast.)

Put the milk in a large saucepan. Slit the vanilla pod and add to the milk. Add the sugar. Warm for 5 minutes over medium heat. Scoop 250 ml (9 fl oz/1 cup) of the milk into a bowl, add the cornflour and rice flour and whisk to combine. Pour the flour mixture into the pan, constantly whisking. Add the butter and mastic, and whisk for 2 minutes, or until the mixture thickens. Remove the pan from the heat. Remove the vanilla pod and discard. Add the turkey shreds. Whisk for 5 minutes. Pour the mixture into a 20 × 30 cm (8 × 12 in) baking tray and rest in the fridge for 3 hours to set.

Remove the tray from the fridge. You should now have a soft rectangular mat. Slice along the mat, once, and across the mat twice, to make six slabs. Transfer the slabs onto six plates. Use a spatula to fold each slab in half. Decorate with cinnamon powder and serve cold.