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Chicken Breast Pudding
Turkish Cuisine
Tavuk Gogsu

Ingredients
Measure
Amount
Chicken breast
Cracked rice
Water
Milk
Sugar
Cinnamon
medium size
cup
cup
4 cups
1 1/5 cups
1 teaspoon
100 g (cooked)
150 g
60 ml
1 lt
240 g
2 g

Instructions - 6 servings

Cook chicken breast in water to cover, over low heat in a saucepan 10-15 minutes or until barely tender.

Drain and bone tear breast into very thin hair fine fibers. Set aside; chill. Cover rice with warm water for 2 hours.

Chicken breast pudding - Tavuk gogsu

Drain and place into a food processor container. Process until well ground. Mix ground rice with milk in a saucepan blending well. Cook over low heat for 5 minutes or until thickened, stirring constantly.

Stir in chicken breast-torn into fibers-mixing thoroughly. Cook for 5 minutes stirring gently and constantly. Reduce heat.

Add sugar mixing well. Cook over very low heat for 1 minute or until sugar is dissolved.

Remove from heat. Pour into individual dessert bows. Cool and sprinkle with cinnamon. Serve chilled.

Nutritive value
( Approx. per serving
note: recipe for 6 servings)

Item Measure

Energy
Protein
Fat
Carbohydrate
Calcium
Iron
Phosphorus
Zinc
Sodium
Vitamin A
Thiamin B1
Riboflavin B2
Niacin
Vitamin C
Cholesterol

368 cal
10.0 g
5.5 g
69.8 g
215 mg
0.67 mg
204 mg
1 mg
96 mg
364 iu
0.09 mg
0.31 mg
1.59 mg
2 mg
31 mg

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Regional characteristics

A specialty from Istanbul.
Served with ice cream in summer.

Biography

Samples of Turkish Cuisine, Ministry of Culture Publications of General Directorate of Folk Cultures Research and Development.


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