Our cookbook of the week is The Turkish Cookbook by Istanbul-based chef and restaurateur Musa Dağdeviren. Quivery and creamy with a scorched bottom, this rich Turkish dessert is thought to be the product of mishap. “When the makers realized it was delicious, they burnt it deliberately.”Kazandibi (burned milk pudding) originated in Istanbul where versions date back as far as the 11th century. Add 3/4 cup (150 g) of the sugar and the vanilla extract, cook for another 5 minutes, then remove from the heat. Serves: 4Adapted from The Turkish Cookbook by Musa Dağdeviren (Phaidon, $59.95, April 1, 2019)

Source: National Post May 23, 2019 12:56 UTC