Thursday, July 26, 2007

Yalanci Tavuk Gogsu (Fake Chicken Breast Pudding)

Finally, we're in foodie blogroll :) If you haven't heard about the blogroll, I strongly recommend you to visit JennDZ's blog and read this post. This blogroll's aim is helping foodies find each other on the web. Also she opened a forum, so you can visit and share your recipes with others :) I think, she did a great job. You can find this blogroll on the left hand side of our blog :)Thanks again!

Now, it is time to give a new recipe :) In Turkish cuisine, one can find plenty of desserts that are made of milk. Personally, I love this type of desserts, especially sutlac (this is another dessert, hopefully we'll give its recipe soon). The name of this dessert is Tavuk Gogsu which means, literally, chicken breast. The original of this pudding contains some chicken breast. It sounds weird, doesn't it? But it is not. Actually, you don't taste the chicken because chicken breast is cooked very well, and it is cut into very small pieces (like smashed into fibers). The originality of this pudding comes from the fiber of the chicken breast. When you try to put some pudding into your spoon, you will see the fibers. But, I cook this pudding without chicken breast which makes it fake :) (like fake manti :))


2 1/2 tbs unsweetened butter
1 cup of all purpose flour
0.26 gal milk (1 lt milk)
1 1/2 cups of sugar


Put the butter into a pan and melt it. Then pour the flour into pan and roast it until its color changes to yellowish-brownish color. Then add sugar and mix it. Begin to add some milk while stirring the mixture with a hand mixer. Do not add the entire milk at the same time, try to pour little milk each time. Also, you need to stir it all the time. If not, the mixture will get lumpy. After you add the entire milk and the mixture boils, take the pan away from oven. Stir the pudding with an electrical mixer for about at least 5 minutes. You will see that the pudding becomes smooth. By the way, don't worry if despite all of your effort the mixture gets lumpy. The mixture will become smooth after this stirring procedure. In the end, pour the pudding into a pyrex (or oven proof glass pan) and cool it down. Pour some cinnamon at the top and refrigerate it over night. The pudding is ready to serve :) Enjoy!