TURKISH CHICKEN PUDDING
This is a surprising pudding from Turkey. The recipe I found called for chicken breasts, however I am fond of the richness of thighs.
Provided by Ambervim
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cook the chicken in water to cover over low heat in a saucepan 10-15 minutes or until barely tender.
- Drain and bone, then tear into very thin hair fine fibers. Set aside and chill.
- Cover rice with warm water for 2 hours.
- Drain and place into a food processor and whirl until well ground.
- Mix rice with milk in a saucepan blending well and cook over low heat for 5 minutes or until thickened, stirring contatntly.
- Stir in the chicken, mix completely and cook for 5 minutes stirring gently and constantly.
- Reduce heat.
- Add sugar and mix well. Cook over very low heat for 1 minute or until sugar is dissolved.
- Remove from heat. Pour into individual dessert bowls.
- Cool and sprinckle with cinnamon.
- Serve chilled.
Nutrition Facts : Calories 422, Fat 8.6, SaturatedFat 4.5, Cholesterol 35.2, Sodium 92.4, Carbohydrate 77.2, Fiber 0.6, Sugar 49.9, Protein 10
KOBETE CHICKEN
Kobete Chicken is a delicious whole meal from Turkish cuisine. You are sure to be famous among your friends and family members after they taste your Kobete! AFIYET OLSUN, which means 'enjoy your meal' in Turkish!
Provided by Allrecipes Member
Categories Turkish Recipes
Yield 10
Number Of Ingredients 14
Steps:
- To Make Dough: Combine flour, 1/2 teaspoon salt and 1 cup water. Mix together. Dough should be as soft as an ear lobe. Divide the dough into two pieces, cover with a wet cloth and set aside.
- Fill a large pot with water. Add 1 teaspoon salt and a whole peeled onion. Bring water to a boil and boil whole chicken in water until it is tender. Remove chicken from pot, remove bones and cut chicken meat into small pieces.
- Preheat oven to 350 degrees F (175 degrees C).
- Melt 2 tablespoons butter/margarine in pot over medium heat. Add rice, turn heat to high and cook rice, stirring, for about 2 minutes. Add 1/2 teaspoon salt and 6 cups water. Cover pot. Bring water to a boil, then remove cover, reduce heat to low and simmer about 10 minutes, until the rice absorbs all of the water.
- Roll 2 reserved dough pieces out into 2 separate rounds/circles to fit a 10 inch pie dish. Lay one round of dough in the lightly greased pie dish. Spoon in the rice mixture and season with fresh ground black pepper. Spread the chicken pieces on top of the rice and cover with the second dough round. Pinch the sides closed, trimming off any excess dough. Brush top with egg and bake in the preheated oven for about 30 minutes. Kobete is ready when the top is a nice yellowish brown.
Nutrition Facts : Calories 735.1 calories, Carbohydrate 86.2 g, Cholesterol 109.8 mg, Fat 28 g, Fiber 2.8 g, Protein 31 g, SaturatedFat 8.5 g, Sodium 684.9 mg, Sugar 0.9 g
TAVUK GOGSU (CARAMELIZED TURKISH CREAMY CHICKEN BREAST PUDDING)
I love tavuk gogsu and never fail to order it when I go to my favourite Anatolian Restaurant. Anyway, the pudding is 'singed' (caramelized) on one side and is totally delicious - and yes, that chicken breast in the list of ingredients. Interesting, yes?
Provided by evelynathens
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place the chicken in a saucepan filled with water and allow it to come to the boil. Reduce the temperature and let it simmer until the chicken is fully cooked, approximately 20 minutes. Remove the chicken from the saucepan, cool, pat dry and shred into very, very fine shreds. Mix the rice flour or corn starch with some milk. Add the cream, sugar and the rest of the milk to a pot and boil.
- Once the mixture reaches boiling, add a few spoonfuls of it to the rice flour slurry, to temper it, and then slowly empty the slurry into the pot and add the extract. Whisk the mixture constantly. As soon as it starts to thicken, add the shredded chicken and continue stirring until it is thick and set.
- Melt the butter in a heavy skillet and pour the pudding inches Cook, over medium-low heat, without stirring for 8-10 minutes, until it is caramelized (singed) underneath.
- Allow the pudding to cool in the skillet and serve from there. To serve - cut into pieces and 'flip' a piece onto a plate - the singed part should be on top.
- Delicious served with either Whipped Cream or Ice Cream. (plain is good, too).
Nutrition Facts : Calories 430.4, Fat 26.1, SaturatedFat 16, Cholesterol 105.5, Sodium 128.6, Carbohydrate 39.7, Fiber 0.2, Sugar 25.1, Protein 10.4
TURKISH BURNED MILK PUDDING (KAZANDIBI)
This delicate Ottoman milk pudding has a burned bottom layer that adds a toasted-marshmallow, caramel-like flavor reminiscent of crème brûlée. The pudding itself is thickened with cornstarch for a soft, delightfully wobbly dessert that's gently perfumed with mastic. You can find mastic, an aromatic tree-sap resin harvested in the Mediterranean, from specialty markets and spice shops. But if you can't get it, feel free to substitute more vanilla extract, using a full teaspoon for the recipe. You need to make this at least 6 hours ahead so it has a chance to firm up. Making it a day or two ahead is even better. You will need a flameproof 9-by-13-inch metal baking pan - as long as it's made entirely of metal without an enamel coating, it should work. Avoid glass, which will shatter.
Provided by Melissa Clark
Categories custards and puddings, dessert
Time 6h45m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Using a mortar and pestle, grind mastic with 1 teaspoon sugar.
- In a medium bowl, dissolve cornstarch and flour in 1 1/2 cups cold water.
- In a large saucepan over medium heat, heat milk and remaining sugar, stirring occasionally, until sugar dissolves. Whisk in cornstarch and flour mixture. Cook, stirring constantly, until the mixture thickens and comes to a boil, about 15 minutes. Boil for 30 seconds, then remove from heat.
- Put a 9-by-13-inch flameproof metal baking pan over a medium-high burner and ladle in about 1 cup milk mixture, or enough to just cover bottom of pan. Let the pan heat to thoroughly burn the milk mixture. To get an evenly burned milky bottom, occasionally shift pan back and forth over the burner. (Make sure to wear oven mitts.) The darker the burned milk layer gets, the more flavorful the finished dish will be. Look for a deep chocolate brown color, just shy of black. Set the baking pan aside.
- Add vanilla and the mastic mixture to milk mixture in saucepan. Bring the mixture back to a boil, then pour it over burned pudding in baking pan. Let cool, then cover and refrigerate for at least 6 hours.
- Cut into small squares and transfer with a spatula to individual serving bowls, layering several pieces in each bowl, burned bottoms up.
Nutrition Facts : @context http, Calories 300, UnsaturatedFat 2 grams, Carbohydrate 59 grams, Fat 4 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 27 milligrams, Sugar 31 grams
TURKISH CHICKEN KEBABS
I'd like to think that all the chicken coming off American grills this summer will be as tasty, juicy, and tender as these Turkish chicken kebabs. By using a flavorful, yogurt-based marinade, like the one seen herein, even inexperienced grillers can produce impressive results. I'm not sure how 'Turkish' this is--it's loosely based on a lamb marinade I've used for a long time.
Provided by Chef John
Categories World Cuisine Recipes Middle Eastern Turkish
Time 2h27m
Yield 4
Number Of Ingredients 13
Steps:
- Whisk yogurt, lemon juice, olive oil, ketchup, garlic, red pepper flakes, salt, cumin, black pepper, paprika, and cinnamon together in a bowl.
- Place chicken thigh halves into the yogurt marinade and coat them thoroughly on all sides. Cover bowl with plastic wrap and refrigerate 2 to 8 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Using 2 skewers for each kebab, thread half of the chicken thighs onto each pair of skewers making a fairly thick "log" shape.
- Place kebabs on grill. Do not try to turn them until they begin to unstick from the grill, 3 or 4 minutes. Turn kebabs and grill the other side 3 or 4 minutes; turn. Continue cooking and turning until chicken is no longer pink in the center and the juices run clear, about 6 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 538.9 calories, Carbohydrate 8.4 g, Cholesterol 186.3 mg, Fat 32.5 g, Fiber 1.2 g, Protein 51.8 g, SaturatedFat 9.1 g, Sodium 1721.6 mg, Sugar 4.2 g
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