Tavuk göğsü

Tavukgöğsü

Alternative names	Tavuk göğsü
Type	Pudding
Course	Dessert
Place of origin	Roman Empire
Main ingredients	Chicken, milk, sugar, rice flour
Cookbook: Tavukgöğsü   Media: Tavukgöğsü

Tavuk göğsü (Turkish: tavukgöğsü, [taˈvukɟœːˈsy], "chicken breast") is a Turkish milk pudding made with shredded chicken breast.^[1] It was a delicacy served to Ottoman sultans in the Topkapı Palace, and is now a well-known dish in Turkey.

This chicken pudding is first attested in the Roman recipe collection Apicius:

A young rooster is slaughtered and boiled. Breast meat is shredded while hot. Meanwhile, water is boiled in a saucepan. Shredded chicken breast meat is added to the milk and pounded with a wooden mallet. When the chicken meat is thoroughly mixed with the milk, enough crushed almonds are added to thicken it and mixed with the milk again. In the last step, some honey is added to sweeten it.

From the Romans it passed to the Eastern Roman Empire (Byzantium), and from there to the Ottomans.^[2]

The traditional version uses white chicken breast meat. The meat is softened by boiling and separating the meat into very fine fibers or pounding until smooth. The meat is mixed with milk, sugar, cracked rice and other thickeners, and often some sort of flavoring such as cinnamon. The result is a thick pudding often shaped for presentation.

The dish is very similar to the medieval "white dish" (blancmange) that was common in the upper-class cuisine of Europe, and mentioned in The Canterbury Tales (though blancmange has since evolved into very different forms in modern Europe and Latin America).^[3][4]

See also[]

• List of chicken dishes
• Muhallebi
• Turkish cuisine

References[]

Bibliography[]

• Basan, Ghillie (2005). The Middle Eastern Kitchen. Hippocrene Books. ISBN 978-078-181-1.
• Günur, M.Işın-E (1990). Turkish Cookery. Istanbul: Net Turistik Yayınlar. ISBN 975-479-100-7.
• Humes, Michele (20 Aug 2009). "When Meat Becomes Dessert". The Atlantic.
• Coe, Sophie Dobzhansky (1994). America's first cuisines. University of Texas Press. ISBN 978-0-292-71159-4.
• https://web.archive.org/web/20100723190438/http://moreintelligentlife.com/content/lifestyle/jon-fasman/repasts-blanc-manger

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