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Tavuk göğsü (Turkish: tavukgöğsü, [taˈvuk ɟøːˈsy], "chicken breast") is a Turkish milk pudding made with shredded chicken breast.[1] It became one of the most famous delicacies served to the Ottoman sultans in the Topkapı Palace. It is today considered a signature dish of Turkey.

Tavukgöğsü
Tavuk Göğsü.JPG
Alternative namesTavuk göğsü
TypePudding
CourseDessert
Place of originTurkey
Main ingredientsChicken, milk, sugar, rice flour

The traditional version uses white chicken breast meat, preferably freshly slaughtered capon. The meat is softened by boiling and separated into very fine fibers or rillettes. Modern recipes often pound the meat into a fine powder instead. The meat is mixed with milk, sugar, cracked rice and/or 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).[2][3]

See alsoEdit

ReferencesEdit

  1. ^ Basan, Ghillie (1997-04-15). Classic Turkish Cooking. Macmillan. ISBN 978-0-312-15617-6.
  2. ^ Coe (1994), pg. 231; "Before his arrival in Mexico City he was entertained with ... some manjar blanco [blanc manger] ... a dish served in Turkey today as a dessert and called tavuk gögsü."
  3. ^ Humes (2009); "In the fourteenth century, Western Europe couldn't get enough of tavuk göğsü. Known in England as blanc-manger, or 'white dish', the pallid chicken pudding appears in English, Italian, and German cookbooks of the period."

BibliographyEdit