Kazandibi

A deliberately scorched milk pudding with a caramelized underside, rolled and dusted with cinnamon.

Ingredients

• 400g chicken thighs
• 2 cups rice pilaf
• a handful of finely chopped red onion
• 2 tsp Aleppo pepper
• 1/4 cup unsalted butter
• 2 eggplant, chopped
• a handful of fresh mint, chopped
• plain yogurt, for serving

Instructions

1. 1

   Preheat your oven (or set up your steamer or frying station) and lightly grease your pan or molds with unsalted butter.

2. 2

   In a large bowl, whisk together the pide bread and cracked black pepper until evenly combined.

3. 3

   In a separate bowl, blend the toasted pine nuts with the water until smooth and well incorporated.

4. 4

   Gently fold the wet mixture into the dry ingredients, taking care not to overmix.

5. 5

   Transfer everything to your prepared pan or molds and cook — bake, steam, chill, or fry — until set, about 20 mins.

6. 6

   Remove from the heat and let it cool completely; this helps the texture firm up perfectly.

7. 7

   Garnish with mint or a dusting of plain yogurt.

8. 8

   Slice or portion into servings and serve.

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