Kazandibi

Kazandibi is a traditional dessert from Ottoman cuisine, which has become especially popular in Turkey and Greece. Its name in Turkish means "the bottom of the cauldron," as the dessert is made with a caramelized crust that resembles the taste of the burnt bottom of the pot.

It is made from rice flour, sugar, and milk, resulting in a creamy texture. Its uniqueness comes from the caramelization process, where sugar at the bottom of the pan is cooked until a golden, caramelized crust forms. This crust gives the dessert its characteristic flavor and appearance.

Kazandibi is typically served cold, cut into square pieces, and is often accompanied by cinnamon or nuts. It is a light and refreshing dessert, perfect for summer months, but also serves as an excellent end to a rich meal.

Although it has its roots in the Ottoman Empire, Kazandibi has become a timeless dessert, loved and integrated into the culinary culture of Greece and other Balkan countries. It is particularly popular in Thessaloniki, where it was brought by refugees after the Asia Minor Catastrophe, and remains a popular choice in the city's restaurants as a dessert today.