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kazán-dibí
καζάν-ντιμπί
'Burnt bottom' milk pudding, the Turkish version of crème brulée, is popular in northern Greece. Made with milk (originally buffalo milk), sugar and corn starch, it’s often flavoured with mahlépi or mastic.
The Bekas family company just outside of Thessaloníki still makes it the old fashioned way—with buffalo milk.
Text © Dana Facaros
Image by Scott Dexter