|Alternative names||Tavuk göğsü|
|Place of origin||Roman Empire|
|Main ingredients||Chicken, milk, sugar, rice flour|
Tavuk göğsü (Turkish: tavukgöğsü, [taˈvukɟœːˈsy], "chicken breast") is a Turkish milk pudding made with shredded chicken breast. It was a delicacy served to Ottoman sultans in the Topkapı Palace. It is today considered a signature dish of Turkey.[dubious ]
This chicken pudding is first attested in the Roman recipe collection Apicius:
A young rooster is slaughtered and boiled. Breast meat is shredded while hot. Meanwhile, water is boiled in a saucepan. Shredded chicken breast meat is added to the milk and pounded with a wooden mallet. When the chicken meat is thoroughly mixed with the milk, enough crushed almonds are added to thicken it and mixed with the milk again. In the last step, some honey is added to sweeten it.
From the Romans it passed to the Eastern Roman Empire (Byzantium) and from there to the Ottomans.
The traditional version uses white chicken breast meat. The meat is softened by boiling and separated into very fine fibers or pounded until smooth. The meat is mixed with milk, sugar, cracked rice and 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).
- Basan, Ghillie (1997-04-15). Classic Turkish Cooking. Macmillan. ISBN 978-0-312-15617-6.
- Başan, Ramazan (14 September 2020). "Tavuk göğsü bir tatlı mıdır?". Hürriyet. Retrieved 2021-09-26.
- 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."
- 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."
- Basan, Ghillie (2005). The Middle Eastern Kitchen. Hippocrene Books. ISBN 978-078-181-1.
- Günur, M.Işın-E (1990). Turkish Cookery. Istanbul: Net Turistik Yayınlar. ISBN 975-479-100-7.
- Humes, Michele (20 Aug 2009). "When Meat Becomes Dessert". The Atlantic.
- Coe, Sophie Dobzhansky (1994). America's first cuisines. University of Texas Press. ISBN 978-0-292-71159-4.