Turkish Dessert Selection (Künefe, Sütlaç, Sütlü Kadayıf, Baklava, Tavuk Göğsü)

For the künefe

1. Dissolve 6 tbsp sugar in 6 tbsp water in a small pan, bring to the boil, add lemon juice, then turn off the heat to cool completely.

   Then 15 min of waiting

2. Shred the kadayıf finely into a bowl.

3. Melt the kaymak slightly and rub it thoroughly into the kadayıf with your hands.

4. Spread half of the kadayıf into a small copper or non-stick pan.

5. Layer the cheese over the dough, then cover with the remaining kadayıf, pressing down firmly around the edges.

6. Cook over low-medium heat until golden, flip to cook the other side until crispy, then pour the cooled syrup over the hot künefe.

   Pour cold syrup over hot künefe so it stays crispy.

For the sütlaç

7. In a pot, cook 150 g rice in 400 ml water over low heat until the rice softens and releases its starch, 30–45 minutes.

   Then 35 min of waiting

8. Add 1 l milk and simmer for 15 minutes.

   Then 15 min of waiting

9. Add 200 g sugar and optional mastic gum, stirring until fully dissolved.

10. Pour into oven-safe clay ramekins and let cool slightly so a thin skin forms on top.

    Then 10 min of waiting

11. Pre-heat the oven to 450°F (230°C) on the grill setting.

12. Place ramekins in a deep baking dish filled with hot water and bake near the top rack until browned on top, 10–15 minutes.

    Then 12 min of waiting

For the sütlü kadayıf

13. In a small pot, combine 200 g sugar and 200 ml milk; heat until sugar dissolves, then add white chocolate and cream, stirring off the heat until smooth; allow to cool.

    Then 15 min of waiting

14. Melt 1 tbsp butter, mix with 2 tbsp sugar and the shredded kadayıf, rubbing it into the dough.

15. Soak pistachios in boiling water to peel off outer skins, then chop coarsely.

    Then 10 min of waiting

16. Layer half the dough in a pan, spread pistachios, cover with remaining dough, and cook on both sides until golden.

17. Pour the cold milk syrup over the warm kadayıf and chill in the fridge before serving.

    Then 30 min of waiting

For the baklava

18. Pre-heat oven to 340°F (170°C).

19. Make syrup by boiling 450 g sugar and 340 ml water for 10 minutes, add lemon juice, and let cool.

    Then 20 min of waiting

20. Melt 200 g butter and skim off the white foam from the surface.

21. Cut phyllo sheets to fit a round baking tray.

22. Layer half the phyllo sheets into the tray, brushing melted butter between every few layers.

23. Spread chopped pistachios evenly over the center, then layer remaining phyllo sheets on top, brushing with butter.

24. Slice into carrot-shaped wedges and bake at 340°F (170°C) for 20–25 minutes until golden brown.

    Then 22 min of waiting

25. Pour the cooled syrup over the hot baklava as soon as it leaves the oven.

For the tavuk göğsü

26. Soak 250 g rice in 400 ml water overnight to soften, then blend and strain to make rice starch liquid (sübye).

    Then 480 min of waiting

27. Boil chicken breast in water until fully cooked and tender, about 45 minutes, then shred 75 g of meat into extremely fine fibers.

    Then 45 min of waiting

28. Combine sübye, 1 l milk, and shredded chicken in a pot; cook over medium-low heat, stirring continuously in one direction until thick.

29. Stir in 200 g sugar until dissolved and smooth.

30. Spread a thin layer of the mixture onto a shallow aluminum tray and heat over the stove to caramelize the bottom (kazandibi effect).

31. Pour the rest of the pudding over top, let cool, then slice and roll up before serving.

    Then 60 min of waiting