ISTANBUL, March 14 (Xinhua) -- The air is filled with the sweet aroma of caramelized milk pudding as students stir the mixture, watching the signature crispy layer forming at the bottom of the pot.

Students participating in the Gastronomy and Culinary Arts Program of Istanbul's Bahcesehir University are mastering the techniques required to perfect Kazan Dibi, or Pot Bottom, a traditional Turkish dessert.

Believed to have originated during the 17th century in the Ottoman Empire, Kazan Dibi was created by accident when a chef left milk pudding on the stove for too long, causing the formation of a caramelized layer at the bottom. Instead of discarding it, the chef tasted the crispy layer, which turned into a beloved classic of Turkish cuisine ever since, several pastry experts told Xinhua.

The university's program offers specialized courses in pastry arts, featuring traditional delicacies like Kazan Dibi. Students receive hands-on training in the pastry kitchen under the guidance of chefs from renowned Turkish dessert brands.

Emir Kazis, a third-year gastronomy student, has learned about Kazan Dibi-making and its rich history.

"They showed us every detail, from how the chicken used in Kazan Dibi should be prepared to the milk required, including the exact proportion," Kazis said.

"These sweets are not just a culinary tradition but play an important role in fostering joy and connection among people," said Hakan Kural, a director from Turkish dessert brand Hafiz Mustafa 1864, who was invited to guide the lesson.

"This educational initiative allows students to learn the traditional techniques of preparing this iconic Turkish dessert, and what I want to see is that our children not only understand Kazan Dibi but also research it, defend its history, and represent it," he said.

Iconic desserts like Kazan Dibi are deeply ingrained in Turkish culture, serving as a testament to centuries of culinary artistry passed down through generations. These desserts, which delight and tickle the palate, play a central role in celebrations, family gatherings, and cultural rituals.

However, despite Türkiye's rich culinary heritage, there has long been a lack of formal education and specialized training for pastry chefs nationwide.

Historically, pastry-making in Türkiye has been passed down through apprenticeships and family-run businesses. However, this informal approach has often left aspiring bakers without access to structured learning or formal training to refine their skills, according to experts in the sector.

Pinar Kultufan Avci, business development director at Hafiz Mustafa 1864, emphasized the gap in culinary education. "While gastronomy programs are offered in the country, most of them focus on world cuisines, with little emphasis on pastry making."

To bridge this gap, a new vocational high school is set to open in Istanbul this September. The school, developed in collaboration with the National Education Ministry, will accommodate 600 students and include English language instruction. It will provide specialized training in Turkish sweets and pastries, with the goal of cultivating the next generation of baklava masters, pastry chefs, and milk pudding specialists, according to Eren Ongunlar, board president of Hafiz Mustafa 1864.

"This initiative aims to fill the gap in pastry education and expand Türkiye's presence in the global pastry industry," said Ongunlar.

"The school, first of its kind, will be highly beneficial for our country, and the masters trained here will have opportunities to work abroad." Enditem

Related

Go to Forum >>0 Comment(s)