Turkish dessert "chicken breast" without chicken (Yalancı tavuk göğüsü)
8 servings
20 minutes
The Turkish dessert 'chicken breast' without chicken (Yalancı tavuk göğüsü) is a delicate and airy treat that deceives expectations with its name. Historically, the classic version of this dish was made with shredded chicken breast, giving it a unique texture. The modern meatless version retains a creamy consistency and rich milk-vanilla flavor. Its ease of preparation makes it a popular home dessert, while its smooth structure and gentle sweetness are perfect for finishing a meal. This dessert pairs wonderfully with cinnamon, coconut flakes, and pistachios, adding variety to its texture and aroma. Its chilled form provides a special freshness, while the rich creamy taste makes it an unforgettable delight of Turkish cuisine.
1
In a thick-bottomed pot, melt butter over low heat, add flour, and mix vigorously.
- Butter: 125 g
- Wheat flour: 1 glass
2
Pour in the milk, constantly stirring with a whisk, add sugar, and mix until thickened so that it doesn't drip from the spoon.
- Milk: 1 l
- Sugar: 1.5 glass
3
After reaching the desired consistency, remove from heat, add vanilla, and you can beat with a mixer for about 5 minutes for more airiness.
- Vanillin: 1 teaspoon
4
Slightly moisten the rectangular shape with water and pour the mixture from the pot, spreading it evenly. Let it cool, then place it in the refrigerator for at least 4 hours, preferably overnight.
5
After solidifying, cut the dessert into portions and decorate each as desired with cinnamon, coconut flakes, ground pistachios, or other nuts.