CNN Legend Richard Quest Ranks 5 Turkish Desserts! 😍 From Kazandibi ‘Chicken Breast’ to Hot Kunefe!

Legendary CNN anchor and world traveler Richard Quest visited our kitchen for a special CNN Global segment! Since he’s a self-proclaimed "dessertaholic," we challenged him to rate 5 of Turkey’s most famous sweets: Baklava, Kunefe, Sütlaç, Milky Kadayif, and the infamous Chicken Breast Dessert. Watch his unfiltered reactions to find out which world-famous treat completely disappointed him, and which one he crowned as "an event!" Plus, I’ll show you my simple, foolproof techniques to make all 5 of these legendary desserts easily right at home. Which one do you think took the #1 spot? Drop your guesses below! 👇 Künefe    • How to Make Delicious KUNEFE At Home? Easi...   Sütlaç    • Sütlaç: Milky Inside, Caramelized on Top! ...   Cold Milky Kadayıf    • My Best Dessert: Cold Milky KADAYIF Recipe...   Baklava    • Famous Turkish Baklava 😍  Best Baklava Rec...   Kazandibi Burned Chicken breast pudding 1 liter milk, 4 cups 1 cup sugar, 200 g 1 chicken breast, 75 g cooked chicken will be used, shredded very finely, about 2 handfuls 400 g rice Sübye, rice starch extract To make the sübye 250 g broken rice, or regular rice 400 ml water • Add enough water to cover 250 g of broken rice by about 3 fingers, approximately 400 ml, and let it soak overnight. • The next day, blend the rice that has soaked overnight together with its soaking water in a food processor for 2–3 minutes, until smooth. • After blending, pass 400 g of the rice starch extract through the finest sieve and transfer it to a pot. Do not pass it through cheesecloth, as the starch will remain in the cloth and the pudding will not thicken properly. You can save the remaining rice starch extract for other milk-based desserts. • Place 1 chicken breast in a pressure cooker. Add enough water to cover it by a few fingers. Cook on high pressure for 12 minutes after the pressure builds and the lid locks. If you are using a regular pot, boiling it for 30-45 minutes will be enough. • While the boiled chicken is still hot, shred it as finely as possible. 75 g of cooked chicken, about 2 handfuls, will be enough for the kazandibi. • Add 1 liter of milk to the rice starch extract and boil for 5–10 minutes. Then add the shredded chicken. • After adding the chicken, cook for 15 minutes, stirring with a wooden spoon. As the pudding thickens, the wooden spoon will help break the chicken down even further, so there is no need to be too gentle while stirring. • Add 1 cup of sugar and continue cooking over low heat for another 10 minutes, whisking continuously. • Remove the pot from the heat. Pour a small amount of the pudding into a metal tray that can be used on a stovetop. Spread it over and cover the surface. Place the tray over low heat on the stove and caramelize the bottom evenly. While it is caramelizing, you will first smell caramel, then a slightly bitter smell will begin to develop. Before it turns bitter, and once the bottom is evenly browned, pour the remaining pudding on top. • Let it come to room temperature, then refrigerate overnight. • Wet a knife and slice the kazandibi. For the classic kazandibi presentation, wet a spatula as well and lift one slice. Then either roll it by hand or flip it onto a plate in a roll shape. Your kazandibi is at your service. Enjoy! JOIN: https://www.youtube.com/channel/UCONn... SUBSCRIBE: https://bit.ly/38QQ03R ►SUBSCRIBE ► ►► https://bit.ly/38QQ03R ►CHECK OUT OUR TURKISH CHANNEL ► ►► https://bit.ly/2EJ0NU3 ►CHECK OUT OUR TURKISH VIDEOS W/ ENGLISH SUBTITLES ► ►► https://bit.ly/2G62xHD ►Our Amazon Store for USA Shopping: https://amzn.to/3MMadOa ►To subscribe our Turkish channel: http://bit.ly/RefikaninYemekOkulu To follow what is happening in our kitchen and cooking school; ►Facebook:   / refikaninmutfagi   ►Instagram:   / refikabirgul   ►Twitter:   / refikabirgul   ►Website: https://www.refikaninmutfagi.com ►The handcraft products that we use in our kitchen: https://goo.gl/0aKsMW