Hi, This is my first time writing in Miscellaneous forum.I'm not sure if it's ok to ask questions like this here. Among Turkish members here...does any one has the recipe for Tavuk Gogsu? :D I once tried it in Istanbul and loved it.Now I'm looking for a good recipe to try it at home,sth that you yourself have tried...I've been looking for english recipes on google, but didn't find anything good. Thank you so much in advance
Hello!!and well done for posting in misc forum for your first time..this is the perfect place for you to ask this kind of question and hope other members can help you with a recepi.I have no idea what Tavuk Godsu is but willing to learn. Cheers Dorrise
Your questions is fine for Misc. :-) It's absolutely delicious, I agree. I haven't tried to make it myself but there are loads of recipes online. Did you see this video? dailymotion.com/video/xe9syc...
Hi Sarah! Good to see you here in Misc! Looking forward to seing the variety of recipes for this dish
I just watched that video, because I wondered how it is made. But the chef missed out the all important ingredient which gives the pudding its name...chicken! My Turkish friends were very keen that I tried it, and didn't tell me what was in it, making me guess. It didn't taste at all like chicken, and they told me that the chicken is washed and boiled so many times that it becomes almost like little fibres with no taste that you don't notice when eating...so I wondered why bother adding it at all? here's a recipe that does include the chicken: theatlantic.com/health/archi... Good luck...
@Maykal - Interesting - I saw "tavuk" and "dessert" in the title and thought hunh?
It is basically, what we call in the UK, a set egg custard. The original Tavuk Gogsu did contain boiled chicken breast, finely shredded and added to the eggs, milk flour, (or other thickening agents, ground rice, corn flour) sugar and butter. Vanilla extract can be added and can be finished in various ways; most common seems to be cinnamon but grated coconut will do. I suspect that condensed milk is used instead of ordinary milk... Basic recipe with chicken:- • 1 chicken breast • 3 1/2 cups milk • 1 1/4 cup heavy cream • 1/4 teaspoon salt • 3/4 cup sugar • 5 tablespoons rice flour • Ground cinnamon (optional) • Roasted, unsalted almonds (optional) Place the chicken breast in a pan with a little water, bring it to boil, reduce the heat, and simmer until the meat is cooked. Drain and tear it into fine threads. Moisten the rice flour with a little of the milk. Put the rest of the milk into a saucepan with the cream, salt, and sugar, and bring the liquid to boil. Add a few spoonfuls of the hot liquid to the moistened rice flour, and pour the mixture into the pan. Beat vigorously and continue to cook over a low heat, stirring all the time so it doesn't stick to the bottom of the pan, until the mixture begins to thicken. Beat in the fine threads of chicken and continue to cook the mixture until very thick. At this stage, the pudding can be cooled and eaten plain. Garnish, if desired, with ground cinnamon and/or lightly-toasted almonds. Alternatively, tip it into a heavy-based frying pan and place over the heat for 5 to 10 minutes to burn the bottom of the pudding. Move the pan around so that the pudding is evenly burnt. Leave to cool in the pan, cut into rectangles, and lift them out with a spatula. Roll the rectangles into logs, and serve at room temperature or slightly cooled. A recipe without the chicken. Ingredients: 2 1/2 tbs unsweetened butter 1 cup of all purpose flour 0.26 gal milk (1 lt milk) 1 1/2 cups of sugar Method: Put the butter into a pan and melt it. Then pour the flour into pan and roast it until its colour changes to yellowish-brownish colour. Then add sugar and mix it. Begin to add some milk while stirring the mixture with a hand mixer. Do not add the entire milk at the same time; try to pour little milk each time. Also, you need to stir it all the time. If not, the mixture will get lumpy. After you add the entire milk and the mixture boils, take the pan away from oven. Stir the pudding with an electrical mixer for about at least 5 minutes. You will see that the pudding becomes smooth. By the way, don't worry if despite all of your effort the mixture gets lumpy. The mixture will become smooth after this stirring procedure. In the end, pour the pudding into a Pyrex (or oven proof glass pan) and cool it down. Pour some cinnamon at the top and refrigerate it over night. The pudding is ready to serve :) Enjoy!
I think the chicken is optional nowadays....but it's lovely whichever way. :-)
I have absolutely no idea what dish you are even talking about but, to put your mind at rest, this is exactly the part of VT to ask questions like this. You are very welcome to the Misc. Forum. I must admit I am very interested in the responses you have already had.
Just saying hello...I got nothin to add...
Thank you so much Dorrise,Suvank( ;) ) and planxty for welcoming me here:D @leics: Thank u, yeah, as Maykal said I was looking for a recipe with chicken :) there's one without chicken which they call it Fake Tavuk Gogsu I guess which they say is as good as the real one. @Maykal: yeah, me too! I could never guess it had chicken in it! but it was excellent...a new taste. @Ricky52: Thank u, sounds good, I'm gonna try that recipe soon and will let u know about the results :D ;) @KShezz: Hi :)
Hello and welcome to the Misc forum. :-) I am a little puzzled. I can understand it as a dessert, (Ricky's ingredients) but what about the chicken? Or am I showing my ignorance, and poultry/meat is acceptable in a dessert dish?
Traditionally, finely-shredded chicken breast was used to make the dessert. Presumably it helped with setting & texture (the dish certainly doesn't taste of chicken). It's no different to using e.g. animal-derived gelatin to set jellies or animal-derived suet for pastry, mincemeat etc. Interesting that it was apparently almost exactly the same as the Medieval dish 'blanc manger' (that eventually turned into 'blancmange', though the dish is entirely different)': en.wikipedia.org/wiki/Tavuk_...
Thanks for the link. I never came across the dish yet.
Try it next t you go to Turkey! :-)
Or even *next *time*!
Mm, sorry J, I actually meant I had not come across it while I *was* in Turkey. :-) Sounds like a good enough excuse for me to return there!
Exactly so...make a point of searching it out. You won't regret it. :-)
Sarah, welcome to the miscellaneous forum. Greetings from Oklahoma, U.S.. It is great to communicate with Iranian people on a friendly and peaceful basis. I deeply regret the hostility and misunderstanding between our two nations. Wishing you all of the very best. Drew H.
Hey Drew Thank you so much for the greetings :) Yeah the political situation...it's really unfortunate! But who cares about that in here ;) Nice to meet you