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Türkiye · Dessert

Tavuk Göğsü (Turkish Chicken Breast Pudding)

25 min
490 kcal
4 servings

By eatmundo · July 5, 2026

Tavuk Göğsü (Turkish Chicken Breast Pudding)🇹🇷AI-generated image

Same ingredients, elsewhere in the world

17 matches

Dishes from other countries' kitchens, made from the same core ingredients as Tavuk Göğsü (Turkish Chicken Breast Pudding). The percentage is the share of ingredients the two recipes have in common.

Same technique: Custard & pudding44 recipes from 18 countriesSee all 17 matches

A surprisingly delightful and ancient Ottoman dessert, Tavuk Göğsü is a creamy, sweet pudding with a unique secret ingredient: finely shredded chicken breast. When cooked slowly with milk and sugar, the chicken becomes almost undetectable in texture, lending a distinctive richness and silkiness that must be experienced to be believed.

According to eatmundo's ingredient comparison, the closest dish to Tavuk Göğsü from another cuisine is Gypsy's Arm Cake Roll (Spain): the two share 59% of their ingredients.

Ingredients

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Adapt this recipe:
4 servings

How to Make It

  • 1

    Start by preparing the chicken: Place 100g boneless, skinless chicken breast in a small pot with enough water to cover it. Bring to a boil, then reduce heat and simmer for 15 minutes until fully cooked. Drain, rinse under cold water, and let cool completely.

  • 2

    Once cooled, shred the chicken breast incredibly finely. The goal is to separate it into fibers almost like cotton. You can use your fingers, two forks, or even a food processor for a very fine texture, ensuring no lumps remain.

  • 3

    In a large, heavy-bottomed saucepan, combine 1 litre of cold milk, 180g sugar, 70g rice flour and 30g cornstarch. Whisk these ingredients together thoroughly until there are no lumps.

  • 4

    Place the saucepan over medium heat and cook, stirring constantly with a whisk, until the mixture thickens and comes to a gentle boil. Reduce the heat to low and keep simmering, stirring constantly, for 10 minutes more, until the pudding is very thick and the rice flour no longer tastes raw. This constant stirring is key to a smooth, lump-free pudding!

  • 5

    Keep the heat low, then add the finely shredded chicken breast and 20g butter to the thickened pudding. Continue to stir for another 5 minutes, allowing the flavors to meld and the butter to melt completely, creating a luxurious consistency.

  • 6

    Pour the hot pudding into individual serving bowls or a single large dish. Ensure the chicken fibers are evenly distributed. Let the puddings cool at room temperature for about 30 minutes, then cover and refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled and set.

  • 7

    Before serving, generously dust the top of each Tavuk Göğsü with ground cinnamon. This classic garnish adds a beautiful aroma and visual appeal to your unique and delicious Turkish chicken breast pudding. Enjoy cold!

Frequently Asked Questions

What is Tavuk Göğsü?

Tavuk Göğsü is a milk-based Turkish dessert thickened with rice flour and cornstarch. It is notable for the inclusion of finely shredded chicken breast in the pudding, which provides a unique fibrous texture, and is typically served chilled as a sweet snack or dessert.

How should the chicken breast be prepared for Tavuk Göğsü to achieve the correct texture?

After boiling and cooling, the chicken breast must be shredded extremely finely into cotton-like fibers, using your fingers, two forks or a food processor, so that no lumps remain. This is crucial for the pudding's unique silky-chewy texture.

How do I know when the Tavuk Göğsü pudding has cooked to the right thickness?

Stir the pudding constantly over medium heat until it thickens and comes to a gentle boil. Then simmer it on low heat for 10 more minutes, still stirring, until it is very thick and holds a trail from the whisk. It sets firm as it chills.

What is the best way to prevent lumps when adding the rice flour and cornstarch to Tavuk Göğsü?

Whisk the rice flour and cornstarch thoroughly into the cold milk and sugar before the pan goes on the heat. Then stir constantly while it heats and thickens, so that no lumps can form.

Is it possible to omit the chicken breast from Tavuk Göğsü, or what is its main role in the pudding?

While the flavor is very subtle, the chicken breast is essential for the traditional Tavuk Göğsü's signature chewy, fibrous texture. Omitting it would result in a standard milk pudding, losing its distinctive character.

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