Turkish Kazandibi

Turkish Kazandibi
05 June 2024

Kazandibi, a dish that has survived from Ottoman cuisine to the present day, is a caramelized version of chicken breast pudding. The sugars poured into the tray are burned to merge with the chicken breast. The main ingredients are starch, rice flour, and milk. This dessert, which is rich in calcium, is also served in Balkan countries. Since it is mild, it is frequently consumed, especially during Ramadan in Turkey. If your ingredients are ready, let's see how to make easy kazandibi at home!

How Many Calories is 1 Serving of Kazandibi?

One serving of kazandibi is approximately 130 calories. Since it has a high sugar and carbohydrate value, it is recommended that diabetics consume it in moderation. If you wish, you can try the Mahalabia recipe made similarly.

Prep Time : 15 mins
Cook time : 15 mins
Servings : 6 People
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Turkish Kazandibi


  • 4 cups of milk
  • 1.5 cups granulated sugar
  • 2 tbsp cornstarch
  • 2 tbsp wheat starch
  • 2 tbsp rice flour
  • 1 packet of vanilla
  • 15 g margarine
  • Half a cup of blanched sliced almonds

For the baking tray:

  • 15 g margarine
  • 3 tbsp granulated sugar
Turkish Kazandibi


  1. Combine corn and wheat starches, rice flour, and vanilla in a bowl. Add 1.5 cups of milk and whisk.
  2. Put the remaining milk and granulated sugar in a pot. Heat it over low heat while stirring. Add the rice flour mixture little by little.
  3. When it reaches the consistency of custard, add 1 spoon of margarine and sliced almonds. Mix well and take it off the stove.
  4. Butter a round tray with 1 spoonful of margarine and sprinkle 3 spoons of sugar to cover the bottom of the tray.
  5. Pour the prepared custard into the tray. Rotate the tray frequently, and bake over medium heat for 15 minutes. When it cools down, turn it upside down on a serving plate and slice it into squares. Serve. Bon appetit!
Serving Suggestions

You can serve it with a cup of tea.

Expert Tips
  • Sieve the solid ingredients to get the consistency of the custard.
  • If the consistency is thick, put it back on the stove and add milk little by little. When the consistency is liquid, add starch and flour.
  • Keep stirring, and always use a wooden spoon.
  • After preparing the custard, set it aside to cool down.
  • You can use brown sugar for the caramelizing process. When the sugars have a sticky consistency, you can pour custard on top.
  • The original kazandibi is prepared with chicken breast. You can also check out the classic chicken breast pudding recipe.
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