The Çerkez tavuğu or Circassian chicken is a classic Circassian dish, adopted by Ottoman imperial cuisine, therefore similar versions can be found in other cuisines from former regions of the Empire in the Balkans or the Caucasus. Originally served as a main course, it ended up becoming popular as an appetiser or meze; it is a dish made with shredded boiled chicken served on a paste made with crushed walnuts and broth thickened with bread.
The term ‘Circassian’ derives from the Turkish word ‘Çerkez’, which generally refers to any people originating from the northern Caucasus. The vagueness of the term is due to the fact that the North Caucasus was a remote and relatively unknown region for both Westerners and Ottomans.
In the 19th century the Circassians, who had maintained their independence for over a century against the advance of the Russian Empire, were defeated after a hard war. The Russians deported most of them, who found refuge in the lands of the Ottoman Empire, where most of them converted to Islam. There are currently over 5 million Circassians living in Turkey.
Ingredients for 8 people
- 1,500 g chicken
- 1 large onion, chopped
- salt and pepper
For the sauce
- 350 g ground walnuts
- 4 slices stale bread
- 1 tablespoon onion
- 1 clove garlic, crushed
- 1 teaspoon red pepper
- salt
For the garnish
- 1 tablespoon of oil
- 1 teaspoon of red pepper
Preparation
Once ready, remove the chicken from the pot and leave it to cool; do not throw away the broth as you will need it. Once ready, bone the chicken and remove all the skin. Cut it into thin, elongated strips, about 5-6 cm long, and set aside on a plate to serve. Strain the broth and set it aside as well.
Grind the walnuts and mix them well. Remove the crust from the bread and break it up into breadcrumbs, which are then soaked in water. Afterwards, squeeze them well and leave them to dry. Mix the breadcrumbs well with the ground walnuts in a bowl, to which you should add the salt, grated onion, garlic and red pepper, making sure everything is well crushed and well mixed. Now use the broth from the chicken that you had set aside, adding it little by little to the bowl with the walnuts and bread and mixing everything well, little by little, until you achieve a thick white sauce.
Place the chicken pieces on a tray and gently pour over them approximately half of the walnut sauce that you have prepared. Spread the rest of the nut sauce over the tray. Separately, prepare a frying pan with oil and let it heat over a low heat, adding the red pepper and mixing it well, and let the mixture heat for about a minute; once ready, pour it over the chicken with walnuts and serve it at room temperature.
Afiyet olsun!!
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Funda is a master of Turkish cuisine. Her cooking skills have led her to participate in all kinds of contests and competitions, and she has won numerous awards for her recipes. If you try one of her dishes… Say goodbye to your diet!
