The rice pudding that Zeynel Uzun serves at Kazan, his 34-year-old Turkish restaurant in McLean, is made the same way he learned to prepare it more than four decades ago, as a young cook in Istanbul’s Topkapi Palace. Why mess with success?
Brown rice flour — not grains of rice — is used in his creamy, smooth kazandibi (“bottom of the pot”), so named because of its sugar-scorching technique. Ordering’s the fun part: We’ll have the Kazan Kazandibi, please.
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