Kazan Diby
See also how to make Turkish kunefe and the popular Turkish ice cream marash, which is not licked, but chewed.
Ingredients · Servings 6
- fresh milk - 1 liter
- sugar - 200 g
- rice flour - 60 g (or starch)
- wheat flour - 40 g
- butter - 40 g
- vanilla - 1 tsp.
- powdered sugar - for caramelizing the pan
Method · 40 min
- In a saucepan, combine the fresh milk, sugar, rice flour, and wheat flour. Stir constantly over medium heat until the mixture thickens and becomes like thick cream with no lumps. Add the vanilla and butter.
- Sprinkle a generous amount of powdered sugar on a baking sheet or large pan and caramelize gently over the stove until golden and lightly brown. Pour the milk cream over it and smooth it out.
- Once slightly cooled, refrigerate the dessert for at least 3 hours. When serving, cut into pieces and turn over so that the caramelized part is on top.
- Kazan dibi literally means “bottom of the cauldron”. The dessert originated in the Ottoman Empire and is inextricably linked to the rich tradition of palace cuisine in Istanbul. It is believed to have been created in the famous palace kitchen of Topkapi Saray, where the sultans had a huge number of chefs specializing only in pastries and dairy dishes. Today, Kazan dibi is an integral part of Turkish confectionery culture and is served in almost every café, patisserie or restaurant, usually chilled and cut into oblong pieces.
