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Ingredients

Adjust Servings:
400 ml Buffalo Milk
400 ml Fresh Cream
90 grams Sugar
10 grams Corn Flour
3 grams Mastic
5 grams Ground Cinnamon

Nutritional information

100g
Sugar
200g
Carbs
30g
Fat
10g
Protein
500
Calories
TURKISH KAZANDIBI RECIPE BY CHEF ARMAN UZ

TURKISH KAZANDIBI RECIPE BY CHEF ARMAN UZ

Kazandibi Recipe - Turkish Milk Pudding

Features:
  • Vegetarian
Cuisine:

    Our Kazandibi recipe is brought to you by Turkish-born Australian chef Arman Uz. Kazandibi is a delicious Turkish desert similar to a caramelized milk pudding or creme brulee. Kazandibi is an old Turkish desert dish and was served in the Ottoman Empire palaces.

    • 45
    • Serves 2
    • Easy

    Ingredients

    Directions

    Share

    Our Kazandibi recipe is brought to you by Turkish-born Australian chef Arman Uz. Kazandibi is a delicious Turkish desert similar to a caramelized milk pudding or creme brulee. Kazandibi is an old Turkish desert dish and was served in the Ottoman Empire palaces.

    Kazandibi Recipe – Turkish Milk Pudding

    1. In a large saucepan over medium heat, heat milk, cream and sugar stirring occasionally, until sugar dissolves.
    2. Add, mastic cornflour and arrowroot. Cook, stirring constantly, until the mixture thickens and comes to a boil, about 15 minutes.
    3. Boil for 30 seconds, then remove from heat.
    4. Put a metal baking pan over a medium-high burner and ladle in about 1 cup of the mixture, or enough to just cover bottom of pan.
    5. Let the pan heat to thoroughly burn the milk mixture.
    6. To get an evenly burned milky bottom, occasionally shift pan back and forth over the burner. The darker the burned milk layer gets, the more flavorful the finished dish will be. Look for a deep chocolate brown color.
    7. Bring the mixture back to a boil, then pour it over burned pudding in baking pan.
    8. Let cool, then cover and refrigerate for at least 6 hours.

    Plating

    1. Cut into small squares and transfer with a spatula to individual serving plates, burned bottoms up.
    2. Dust with cinnamon
    3. Optional : Serve with sour cherry jam and shaved white chocolate.

    Amazon has a few great options for the cookware needed to prepare this amazing Kazandibi recipe: saucepan and metal baking plan.

    Steps

    1
    Done

    In a large saucepan over medium heat, heat milk, cream and sugar stirring occasionally, until sugar dissolves.

    2
    Done

    Add, mastic cornflour and arrowroot. Cook, stirring constantly, until the mixture thickens and comes to a boil, about 15 minutes.

    3
    Done

    Boil for 30 seconds, then remove from heat.

    4
    Done

    Put a metal baking pan over a medium-high burner and ladle in about 1 cup of the mixture, or enough to just cover bottom of pan.

    5
    Done

    Let the pan heat to thoroughly burn the milk mixture.

    6
    Done

    To get an evenly burned milky bottom, occasionally shift pan back and forth over the burner. The darker the burned milk layer gets, the more flavorful the finished dish will be. Look for a deep chocolate brown color.

    7
    Done

    Bring the mixture back to a boil, then pour it over burned pudding in baking pan.

    8
    Done

    Let cool, then cover and refrigerate for at least 6 hours.

    Arman Uz

    Chef Arman Uz brings contemporary Mediterranean to waterfront dining and event space, The Kyle Bay.

    With Georges River as a striking backdrop, The Kyle Bay’s JAAKS Restaurant is excited to announce the appointment of acclaimed chef Arman Uz.

    Born in Turkey, Uz quickly gained traction in the local hospitality industry. His career kicked off in the Turkish tourist town of Cappadocia in 1991, where he worked for the distinguished Indigo Tourism Group, owners and operators of a number of luxury resorts and fine-dining restaurants across the country. During this time Uz gained the opportunity to work under some of Turkey’s top chefs, acquiring the culinary expertise and insight to set him up for a career in fine dining.

    In 2004 Uz took his skills global, moving to Australia and throwing himself into the local restaurant scene. In 2005 he oversaw the kitchen at Kiama hotspot Cargo’s Wharf Restaurant, creating a contemporary menu replete with local seafood.

    Working in various respected Sydney venues, including Efendy in Balmain and Flanagan’s Dining Room in Thirroul, chef Arman is a champion of Illawarra regional produce.

    Arman uses simple cooking techniques, gathering the freshest seasonal produce from his hometown on the South Coast and letting the ingredients speak for themselves. Seafood is sourced daily and a strong relationship with local growers, artisans and fisherman ensures that produce used at JAAKS and The Kyle Bay events are always of the highest quality.

    “The menu is produce-driven modern cuisine, with an Mediterranean accent,” says Arman.

    Arman is perhaps best known for his work as the opening head chef at acclaimed Turkish restaurant, Efendy in Balmain, where he played a significant role in bringing the restaurant widespread critical success.

    JAAKS Bar and Restaurant is located on the ground floor of The Kyle Bay, predominantly focusing on local seafood. Arman has created an a-la-carte, sharing style menu, paying close attention to sophisticated dish presentation.

    The menu includes octopus with smoked yoghurt and black-eyed beans, pan roasted 1kg Jewfish on the bone, to kreatopita – a Greek lamb meat pie with minted yoghurt.

    The venue offers the same quality dining experience for an intimate dinner for two, as for a grand gala event for 250 people.

    “The function menu has been curated using the same philosophy as with JAAKS, to ensure guests a better dining experience than the usual boring functions food,” says Arman.

     

     

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