Burnt Milk Pudding with Chicken Breasts

Tavuk göğsü kazandibi


Preparation info

  • Difficulty


  • Serves


Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

  • About

We have only the Ottoman Palace kitchens to thank for this wondrous creation. A speciality of the muhallebici, the maker of milk puddings, this delightful creamy dessert really is made with shredded chicken breasts, which impart an almost undetectable mild meaty flavour and texture. Once the pudding is cooked it can be cooled and eaten plain — tavuk göğsü — hut for the ultimate satisfaction tip it into a hot thick-based pan, burn the bottom, cut it into pieces and roll them up into logs.


  • 1 chicken breast
  • pints/900 ml milk
  • ½ pint/300 ml single cream
  • ¼ teaspoon salt
  • 6 oz/175 g sugar
  • 5 tablespoons rice flour (or a mixture of ground rice and cornflour)


  • Place the chicken breast in a pan with a little water, bring it to the boil, reduce the heat and simmer until the meat is cooked. Drain and tear it into fine threads.
  • Slake the rice flour with a little of the milk. Put the rest of the milk into a saucepan with the cream, salt and sugar, and bring the liquid to the boil. Add a few spoonfuls of the hot liquid to the slaked rice flour, and pour the mixture into the pan. Beat vigorously and continue to cook over a low heat, stirring all the time so that it doesn’t stick to the bottom of the pan, until the mixture begins to thicken. Beat in the fine threads of chicken and continue to cook the mixture until very thick.
  • Now tip it into a heavy-based frying pan and place over the heat for 5-10 minutes to burn the bottom of the pudding. Move the pan around so that the pudding is evenly burnt. Leave to cool in the pan, cut into rectangles and lift them out with a spatula.
  • Roll the rectangles into logs, and serve at room temperature or slightly cooled.