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kazan-dibi

καζάν-ντιμπί

'Burnt bottom' milk pudding, the Turkish version of crème brulée. Made with milk (originally buffalo milk) sugar and corn starch, and often flavoured with mahlepi or mastic, it's especially popular in northern Greece. The Bekas family company just outside of Thessaloniki still make it the old fashioned way-- with buffalo milk.

Text © Dana Facaros

Image by Scott Dexter