Chicken Muhallebi - Turkish Creamy Milk Pudding with Chicken
Tavuklu Muhallebi
This unusual Turkish dessert tastes surprisingly sweet and creamy despite containing chicken, creating a silky custard-like texture. The dessert appears as an elegant white pudding topped with cinnamon and crushed pistachios. You should make this historic Ottoman palace dessert to experience one of Turkey's most intriguing culinary traditions that transforms savory chicken into something completely sweet.
Ingredients
Instructions
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Cook the chicken
Place the chicken breast in a pot with enough water to cover. Bring to a boil over high heat for 2 minutes, then reduce to medium heat and simmer for 15-20 minutes until the chicken is completely cooked and tender when pierced with a fork. Do not overcook as it will become tough to shred.
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Shred chicken finely
Remove the cooked chicken and let it cool for 5 minutes. Using your fingers or two forks, shred the chicken into the finest possible threads, almost like cotton fibers. Work over low heat in a dry pan for 2-3 minutes to remove any remaining moisture until the shreds are completely dry. Do not leave any large pieces.
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Mix rice flour
In a small bowl, whisk the rice flour with 200ml of cold milk until completely smooth with no lumps. Mix thoroughly for 1-2 minutes until the mixture is silky and uniform. Do not use hot milk as it will create lumps that are difficult to remove.
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Heat remaining milk
Pour the remaining 800ml milk into a heavy-bottomed saucepan. Add the shredded chicken and heat over medium-low heat for 8-10 minutes, stirring constantly, until the milk is hot but not boiling and the chicken begins to dissolve. Do not let the milk boil or it will curdle.
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Add rice flour mixture
Slowly pour the rice flour mixture into the hot milk while stirring constantly with a whisk over medium-low heat for 10-12 minutes. The mixture should begin to thicken and coat the back of a spoon. Do not stop stirring or the bottom will burn.
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Add sugar and flavorings
Stir in the sugar, mastic powder, and vanilla extract. Continue cooking over low heat for 15-20 minutes, stirring constantly, until the mixture thickens to a custard consistency and the chicken completely dissolves. Do not increase the heat or the mixture will stick to the bottom.
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Strain and pour
Remove from heat and immediately strain the mixture through a fine-mesh sieve to remove any remaining chicken pieces. Pour into individual serving bowls or one large dish. Let cool at room temperature for 30 minutes before refrigerating. Do not skip the straining step for a silky texture.
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Chill and garnish
Refrigerate for at least 4 hours or overnight until completely set and chilled. Before serving, sprinkle the surface with ground cinnamon and chopped pistachios. Serve cold within 2 days for best texture. Do not leave at room temperature for more than 30 minutes before serving.
Tips
Cooking Tips
Use a heavy-bottomed saucepan and stir constantly in figure-8 motions to prevent the milk from scorching. The key is maintaining low heat throughout the cooking process - patience creates the silkiest texture.
Alternatives
If mastic powder is unavailable, substitute with an extra 1/2 tsp vanilla extract or a few drops of rose water. Turkey breast can replace chicken breast but may have a slightly different texture.
Serving & Storage
Traditionally served in small glass bowls as the final course of special dinners. Store covered in the refrigerator for up to 3 days. Always serve chilled and garnish just before serving to maintain the visual appeal.
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