Turkish Kazandibi Recipe by Chef Arman Uz

Kazandibi is a beloved Turkish dessert that translates to “bottom of the pot,” referring to the caramelized layer that forms at the bottom during cooking. This delightful sweet treat is creamy, fragrant, and incredibly satisfying. In this recipe, Chef Arman Uz shares his expertise to create a luxurious version of Kazandibi using rich buffalo milk and fresh cream. With its smooth texture and aromatic hints of mastic and cinnamon, this dessert is sure to impress at any gathering.

Why This Recipe Works

The beauty of Turkish Kazandibi lies in its simplicity and the quality of its ingredients. By utilizing buffalo milk, which is creamier and richer than regular milk, the dessert achieves a velvety consistency that melts in your mouth. Fresh cream enhances the flavor, while the combination of cornstarch and arrowroot ensures the perfect balance between firmness and creaminess. The addition of mastic gives this dessert its unique flavor profile, with a hint of Mediterranean nostalgia. The caramelized top adds an irresistible sweetness that contrasts beautifully with the creamy base.

What You’ll Gather

• 400ml buffalo milk: This rich milk adds a luxurious creaminess to the dish.
• 400ml fresh cream: Enhances the dessert’s richness and smooth texture.
• 90 grams sugar: Sweetens the mixture to perfection.
• 10 grams cornstarch: Acts as a thickening agent for the pudding.
• 3 grams mastic: Provides a unique flavor that’s characteristic of this dessert.
• 5 grams ground cinnamon: Adds warmth and depth to the flavor.
• 50 grams arrowroot: A natural thickener that contributes to the pudding’s silky finish.

Equipment Breakdown

• Medium saucepan: For cooking the pudding mixture.
• Whisk: Essential for ensuring a smooth consistency without lumps.
• Spatula: Helpful for stirring and scraping the sides of the pan.
• Serving dish: A shallow dish works best for cooling and serving the Kazandibi.
• Stove: For cooking the mixture to achieve the right texture and caramelization.

Turkish Kazandibi Recipe by Chef Arman Uz: How It’s Done

Step 1: Prepare the Mastic

Begin by finely grinding the mastic with a mortar and pestle until it becomes a powder. This step is crucial as it helps release the mastic’s aromatic properties, which will beautifully infuse the dessert.

Step 2: Combine Ingredients

In a medium saucepan, whisk together the buffalo milk, fresh cream, sugar, cornstarch, ground cinnamon, arrowroot, and the powdered mastic. Make sure there are no lumps, creating a smooth mixture.

Step 3: Cook the Mixture

Place the saucepan over medium heat, stirring constantly. As the mixture heats, it will begin to thicken. Continue to stir until it reaches a pudding-like consistency, approximately 10-15 minutes.

Step 4: Transfer to Dish

Once thickened, pour the mixture into a shallow serving dish. Smooth the top with a spatula for an even surface. Allow it to cool at room temperature for about 30 minutes.

Step 5: Caramelization

To achieve the signature bottom layer, preheat your oven to a high broil. Place the cooled Kazandibi under the broiler for 2-4 minutes, watching closely to ensure it doesn’t burn. You want a beautiful golden-brown color on the top.

Step 6: Chill and Serve

Remove from the oven and allow it to cool completely in the fridge for at least 2 hours before serving. To serve, cut into squares or triangles, and enjoy the creamy texture with the caramelized top.

Adaptations for Special Diets

• Dairy-Free: Substitute buffalo milk and fresh cream with coconut milk and coconut cream for a dairy-free version.
• Gluten-Free: This recipe is naturally gluten-free, ensuring it’s suitable for those with gluten intolerance.
• Reduced Sugar: Replace sugar with a sugar substitute like stevia or erythritol to reduce calories.
• Vegan: Use plant-based milk and cream alternatives, and ensure the mastic is sourced from a vegan-friendly supplier.

Pro Perspective

When making Turkish Kazandibi, the key to achieving the perfect texture is patience. Take your time while cooking the mixture and stirring continuously. If you find the pudding too thick, you can always add a splash of milk to adjust the consistency. The caramelization process is crucial; keep a close eye on it to avoid burning, as it can go from perfect to overdone in seconds. For an extra touch, consider garnishing with crushed pistachios or a sprinkle of cinnamon before serving.

Cooling, Storing & Rewarming

Once prepared, Kazandibi can be stored in the refrigerator for up to 3 days. Make sure to cover it with plastic wrap to prevent it from absorbing any odors. If you want to rewarm it, simply place the desired portion in the microwave for about 15-20 seconds, or enjoy it cold as it is traditionally served.

Your Questions, Answered

Can I use regular cow’s milk instead of buffalo milk?

Yes, you can use regular cow’s milk, but the texture and richness may differ. Buffalo milk gives a creamier result, while cow’s milk will still work but may yield a lighter dessert.

What if I can’t find mastic?

If mastic is unavailable, you can omit it entirely, or try adding a drop of vanilla extract for flavor, although it will change the traditional taste slightly.

Can I make this dessert ahead of time?

Absolutely! Kazandibi can be made a day or two in advance. Just ensure it is stored properly in the refrigerator.

What can I serve with Kazandibi?

This dessert pairs beautifully with a dollop of whipped cream or a sprinkle of ground nuts like pistachios or walnuts for added texture and flavor.

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Final Bite

Kazandibi is more than just a dessert; it’s an experience that captures the essence of Turkish culinary tradition. With its harmonious blend of flavors and textures, this Turkish Kazandibi Recipe by Chef Arman Uz promises to be a showstopper at any table. Whether served at a festive occasion or as a comforting treat at home, this delightful pudding is bound to create sweet memories for all who indulge in it. So, roll up your sleeves and get ready to impress your family and friends with this exquisite dessert. Enjoy every creamy, caramelized bite!