Tavuk Göğsü, also known as Turkish Chicken Breast Pudding, is a unique dessert that has been a favorite among Turkish people for centuries.
It is a creamy pudding made with finely shredded chicken breast, milk, sugar, and cornstarch.
The dish is typically flavored with a hint of vanilla and/or mastic gum, and is served with cinnamon and ground pistachio on top.
Jump to:
Despite its unusual ingredient, Tavuk Göğsü has a smooth and creamy texture that is similar to Sutlac - Turkish Rice Pudding.
It is a comforting dessert that is perfect for cooler weather.
The origins of Tavuk Göğsü can be traced back to the Ottoman Empire, where it was served in the palace kitchens of the sultans.
The dish was considered a delicacy and was reserved for special occasions.
Today, you can find Tavuk Göğsü in many Turkish restaurants, and is a popular dessert served during Ramadan.
This traditional Turkish dessert is often served during special occasions such as weddings and religious holidays.
It is typically made by boiling chicken breast until it is tender, then shredding it into small pieces.
The chicken is then mixed with milk, sugar, and cornstarch to create a thick and creamy pudding.
Why This Recipe Works?
- This traditional Turkish dessert uses simple ingredients that are easily available in most kitchens.
- Tavuk Gogsu is a protein-rich dessert that's not very sweet, making it a good choice for those wanting more protein without many calories
- This delicious and unique dessert is extremely easy to make.
- Tavuk Gogsu is a perfect dessert for any occasion and is sure to impress your guests with its rich and creamy texture.
Ingredients You'll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
- Chicken breast - Opt for fresh chicken breast from your local butcher for that added level of freshness, rather than the supermarket-packaged ones.
- Milk - I prefer full-fat milk for milk-based desserts but you can substitute it with semi-skimmed or skimmed milk.
- Sugar - I use caster sugar or granulated sugar. Adjust the amount to your taste.
- Mastic gum - You can purchase it from Middle Eastern shops or online from Amazon. Alternatively, you can use extra vanilla paste as a substitute.
- Vanilla paste - I use organic vanilla bean paste or vanilla extract for a deep and delicious vanilla flavor. Avoid using artificial vanilla for this recipe.
- Starch - Same as rice flour, it is another thickening agent used for thickening the chicken breast pudding.
How to Make Tavuk Göğsü - Turkish Chicken Breast Pudding?
Preparing Tavuk Göğsü - Turkish Chicken Breast Pudding is very easy and straightforward.
However, you need to follow a few simple steps and tips to achieve the best results:
Prepare the Chicken Breast
Place the chicken breast in a pot and cover it with cold water.
Bring the water to a boil on medium-high heat, then reduce the heat and let the chicken simmer for about 20-30 minutes or until it's fully cooked.
Once cooked, place the chicken breast into a container and fill it with enough water to cover it.
Seal the top with plastic wrap and refrigerate. For the best results, leave it overnight, but a 4-5 hour waiting period is also sufficient.
After soaking, shred the chicken breast by hand and change the water.
Repeat this process about 6-7 times, changing the water each time and shredding again.
The most time-consuming part of this recipe is the shredding of the chicken, but doing this step correctly enhances its flavor.
After the chicken pieces have completely separated into fibers, squeeze out the water and set them aside.
Prepare the Custard
Place 1 tablespoon of sugar and the mastic in a mortar and pestle, and grind them thoroughly.
Then, set the mixture aside.
Pour ¾ of the milk and sugar into a saucepan.
Heat it over medium heat until it comes to a gentle boil.
In a separate bowl, combine the rest of the milk with cornflour and starch to create a slurry.
Add the slurry into boiling milk and stir continuously to avoid it clumping until the mixture comes to a boil and thickens.
Stir in the chicken breast meat and let it simmer for another 10 minutes on low heat until it has thickened and become smooth.
Remove the pan from the heat, and add the mastic (or/and vanilla paste) along with the butter.
Blitz the mixture with a hand blender or a food processor for a few minutes.
Whisk the mixture with a balloon whisk for a few minutes and then pour it into a baking dish or individual bowls.
Allow the pudding to cool to room temperature, and then refrigerate it for a few hours or until it's completely set.
This usually takes about 4 hours or overnight.
Portioning and Serving Tavuk Gogsu
Once set, remove the pudding from the refrigerator.
Dust the top generously with cinnamon powder for added flavor and a beautiful presentation.
Sprinkle on some ground pistachio or any other nuts you prefer.
Cut it into squares or diamond shapes and serve your homemade Tavuk Göğsü chilled.
Top Tips From the Chef
- Use fresh chicken breast from your local butcher for that added level of freshness, rather than the supermarket-packaged ones.
- Give the chicken breast enough time to soak in water. Overnight soaking is ideal, but if you're short on time, 4-5 hours will work as well.
- Take your time when shredding the chicken breast. Make sure the fibers are separated completely for a smooth pudding texture.
- While soaking and shredding the chicken, change the water several times. This helps remove any unwanted flavors.
- Adjust the sugar to your taste. If you prefer a sweeter dessert, you can add more sugar, but be mindful not to make it overly sweet.
- When blending the pudding mixture, use a hand blender for a few minutes until it's smooth and creamy.
- Let the pudding cool to room temperature before placing it in the refrigerator. Remember to allow it a few hours to set nicely, so be sure to plan ahead.
Serving Suggestions
- The most popular way to serve Tavuk Göğsü is by sprinkling it with cinnamon. The warm and sweet spice complements the creamy texture of the pudding, making for a delicious and comforting dessert.
- To complete the Turkish pudding experience, pair Tavuk Göğsü with a cup of Turkish tea. The strong and aromatic tea helps balance out the sweetness of the pudding and is a staple in Turkish culture.
- Serve with a side of fresh fruits like berries, sliced strawberries, or a citrus twist to balance the sweetness.
- You can also serve Tavuk Gogsu with a dollop of vanilla ice cream on the side.
Recipe FAQs
Despite being made with chicken breast, Tavuk Göğsü does not taste like chicken.
The chicken is cooked until it is very tender and then shredded into small pieces, which are incorporated into the pudding.
The flavor of the chicken is not prominent, and the dessert is sweet and creamy.
Tavuk Göğsü is a dessert that should be enjoyed in moderation, as it contains sugar and milk.
However, the use of chicken breast and rice flour does provide some nutritional value.
Additionally, some recipes use low-fat milk or alternative sweeteners to make the dessert slightly healthier.
Cover the pudding with plastic wrap or place it in an airtight container to prevent it from absorbing any odors in the refrigerator and to maintain its freshness.
Tavuk Gogsu is best when enjoyed within a few days.
Consume the leftovers within 2-3 days for optimal taste and texture.
I do not recommend freezing Tavuk Gogsu, as the texture may change when thawed, resulting in a less desirable consistency.
Related Recipes
For more delicous milk based Turkish desserts why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making this delicious Tavuk Göğsü - Turkish Chicken Breast Pudding as much as you enjoy eating it! 🙂
Bon appétit! / Afiyet olsun!
Tavuk Göğsü - Turkish Chicken Breast Pudding
Equipment
- 1 Saucepan
Ingredients
- ½ boneless skinless chicken breast
- 1 l full-fat milk (whole milk)
- 80 g rice flour
- 40 g starch (corn or wheat)
- 175 g caster or granulated sugar
- 20 g butter
- 2 pieces mustic gum
- 1 teaspoon vanilla bean paste or extract
- 1 tablespoon cinnamon powder (for dusting)
Instructions
Preparing the Chicken Breast
- Place the chicken breast in a pot and cover it with cold water.
- Bring the water to a boil on medium-high heat, then reduce the heat and let the chicken simmer for about 20-30 minutes or until it's fully cooked.
- Once cooked, place the chicken breast into a container and fill it with enough water to cover it.
- Seal the top with plastic wrap and refrigerate. For the best results, leave it overnight, but a 4-5 hour waiting period is also sufficient.
- After soaking, shred the chicken breast by hand and change the water. Repeat this process about 6-7 times, changing the water each time and shredding again. The most time-consuming part of this recipe is the shredding of the chicken, but doing this step correctly enhances its flavor.
- After the chicken pieces have completely separated into fibers, squeeze out the water and set them aside.
Preparing the Custard
- Place 1 tablespoon of sugar and the mastic in a mortar and pestle, and grind them thoroughly. Then, set the mixture aside.
- Pour ¾ of the milk and sugar into a saucepan.
- Heat it over medium heat until it comes to a gentle boil.
- In a separate bowl, combine the remaining milk with cornflour and starch to create a slurry.
- Add the slurry into boiling milk and stir continuously to avoid it clumping until the mixture comes to a boil and thickens.
- Stir in the chicken breast meat and let it simmer for another 10 minutes, until it has thickened and become smooth.
- Remove the pan from the heat, add the mastic (or and vanilla paste) along with the butter, and blitz the mixture with a hand blender for a few minutes.
- Whisk the mixture with a balloon whisk for a few minutes and then pour it into a baking dish or individual bowls.
- Allow the pudding to cool to room temperature, and then refrigerate it for a few hours or until it's completely set. This usually takes about 4 hours or overnight.
Portioning and Serving Tavuk Gogsu
- Once set, remove the pudding from the refrigerator.
- Dust the top generously with cinnamon powder for added flavor and a beautiful presentation.
- Sprinkle on some ground pistachio or any other nuts you prefer.
- Cut it into squares or diamond shapes and serve your homemade Tavuk Göğsü chilled.
Notes
- Use fresh chicken breast from your local butcher for that added level of freshness, rather than the supermarket-packaged ones.
- Give the chicken breast enough time to soak in water. Overnight soaking is ideal, but if you're short on time, 4-5 hours will work as well.
- Take your time when shredding the chicken breast. Make sure the fibers are separated completely for a smooth pudding texture.
- While soaking and shredding the chicken, change the water several times. This helps remove any unwanted flavors.
- Adjust the sugar to your taste. If you prefer a sweeter dessert, you can add more sugar, but be mindful not to make it overly sweet.
- When blending the pudding mixture, use a hand blender for a few minutes until it's smooth and creamy.
- Let the pudding cool to room temperature before placing it in the refrigerator. Remember to allow it a few hours to set nicely, so be sure to plan ahead.
Nutrition
This post uses affiliate links. This means that if you click on them and then buy something, we get a small amount of commission to keep the site running, but it doesn’t cost you anything more.
Doreen
I had this dessert when I was visiting Turkey and absolutely loved it. Definitely will give your recipe a go!