This fresh cream is drizzled with pine honey and eaten mostly at breakfasts in Turkey. The traditional way of making Turkish kaymak is to boil the raw water buffalo milk gently, then simmer it on low heat for two hours, and then the cream is skimmed and left to chill overnight. This underrated mouth-watering Turkish specialty should be on top of the “Worlds Best Flavor Combos” list. Bal & Kaymak (Honey & Water Buffalo Clotted Cream) Related content: Turkish Chicken Breast Pudding Recipe 38. It’s a dish that dates back to the medieval ages when any form of thickening agents like starch was not invented yet, and shredded chicken meat was used to thicken desserts. Tavuk Göğsü is one of the oldest and most fascinating dishes in Turkish cuisine. It is a popular dessert in Turkey and is easily found at most restaurants and dessert shops. Tavuk Göğsü is made of real chicken breast meat, cornstarch, milk, rice flour, and sugar. If you have a chance to sample these on the road do it. But all are popular in their home countries and nothing short of amazing. Some are difficult to pronounce, and some you may have never heard of before. Is it a dessert and has real chicken in it? Confirmed. To make eating your way across the world a little easier, weve rounded up the 50 most delicious 'must-eat' foods across the globe.
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