Welcome to Culinary Compass! Today, we dive into the world of Turkish desserts with a simplified, incredibly delicious version of Tavuk Göğsü (Chicken Breast Pudding) — the ‘fake’ version, made entirely without chicken! This creamy milk pudding, known as Muhallebi, is combined with layers of perfectly toasted, crunchy Kadayif (shredded pastry) for an unforgettable texture contrast.
Learn the professional cooking techniques required to achieve a smooth, lump-free pudding base, starting with a perfectly toasted flour and butter roux. We also show you the trick to toasting your Kadayif threads to golden, long-lasting crispiness, making this dessert ideal for entertaining. This recipe requires minimal active cooking time and relies on chilling to develop its wonderful, sliceable consistency. Follow our step-by-step guide to mastering this iconic Middle Eastern delicacy, perfect for those seeking gourmet desserts or Culinary Education.
Don’t forget to chill this layered dessert for at least two to three hours for the best results! Enjoy this beautiful blend of creamy and crispy textures.
***FULL RECIPE: Fake Tavuk Göğsü with Kadayif***
**Ingredients:**
* 1 Stick (1/2 cup) Butter
* 1 Cup Flour
* 1 Cup Sugar (divided use)
* 1 Packet Vanilla Powder/Extract
* Approximately 1 Bowl Shredded Kadayif Pastry (Künefe)
* 1 Tablespoon Olive Oil
* 1 Packet Instant Thickener/Cream (Optional, used during boiling phase)
**Instructions:**
1. Melt butter in a pot. Add 1 cup of flour and toast for about two minutes, stirring constantly.
2. Add 1 cup of sugar (or desired amount for pudding) and continue cooking for two minutes, stirring constantly until smooth.
3. Add liquid (not specified in script, assumed milk/water base for pudding consistency) and continue boiling. Add the packet of vanilla and stir.
4. Boil for another minute until thickened, achieving a wonderful consistency. Set aside.
5. In a separate pan, toast the shredded Kadayif. Add 1 tablespoon of olive oil and a small amount of sugar to the Kadayif while toasting to enhance crispiness. Toast for about two minutes total.
6. Pour a base layer of toasted Kadayif into a rectangular baking dish.
7. Pour the prepared pudding mixture carefully over the Kadayif base, spreading it evenly.
8. Cover the top layer completely with the remaining toasted Kadayif.
9. Chill the dessert in the refrigerator for a minimum of 2-3 hours until firm and sliceable.
10. Slice and serve cold.
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