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Tavuk göğsü

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Title: Tavuk göğsü  
Author: World Heritage Encyclopedia
Language: English
Subject: Blancmange, List of puddings, Turkish cuisine, Keşkül, Ashure
Collection: Chicken Dishes, Ottoman Cuisine, Turkish Puddings, Turkish Words and Phrases
Publisher: World Heritage Encyclopedia

Tavuk göğsü

Alternative names Tavuk göğsü
Type Pudding
Course Dessert
Place of origin Turkey
Main ingredients Chicken, milk, sugar, rice flour
Cookbook: Tavukgöğsü 

Tavuk göğsü (Turkish: tavukgöğsü, , "chicken breast") is a Turkish dessert (milk pudding) made with chicken meat. It became one of the most famous delicacies served to the Ottoman sultans in the Topkapı Palace. It is today considered a 'signature' dish of Turkey.

The traditional version uses white chicken breast meat, preferably freshly slaughtered capon. The meat is softened by boiling and separated into very fine fibers or rillettes. Modern recipes often pound the meat into a fine powder instead. The meat is mixed with milk, sugar, cracked rice and/or other thickeners, and often some sort of flavoring such as cinnamon. The result is a thick pudding often shaped for presentation.

The dish is more or less identical to the medieval "white dish", blancmange that was common in the upper-class cuisine of Europe.[1][2]


  • See also 1
  • Notes 2
  • References 3
  • Bibliography 4

See also



  1. ^ 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."
  2. ^ 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.  
  • Günur, M.Işın-E (1990). Turkish Cookery. Istanbul: Net Turistik Yayınlar.  
  • Humes, Michele (20 Aug 2009). "When Meat Becomes Dessert". The Atlantic. 
  • Coe, Sophie Dobzhansky (1994). America's first cuisines. University of Texas Press.  

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