Ali Bey, the owner of a cubby-sized restaurant in Küçük Pazarı called Kısmet, sounded a bit like Bubba Gump listing the items on his menu: “We’ve got chicken soup, fried chicken gizzards, shredded chicken breast, dark chicken meat too, chicken and rice, chicken with onions and peppers, and chicken breast pudding for something sweet.” There were other items on the menu, such as baked beans and scrambled eggs, but Ali Bey was clearly pushing the chicken.
Considering the type of restaurant we were in – a pudding shop – the menu’s concept became clear. Any self-respecting Turkish pudding man must serve tavuk göğsü – a pudding made out of chicken breast and milk – first and foremost. A man after our own heart, Ali Bey seems to have worked backward from dessert, filling in the rest of the menu with what was left over after the chicken’s breasts were rendered into pudding. After all, there is a lot more to a chicken than the breast, and here we found a wide and economical offering of everything but the beaks, feathers and feet.
Read the rest of the review at Culinary Backstreets .