Sample Dishes from Turkish Cuisine
with Walnut Sauce (Çerkez Tavuğu)
|Water||3 cups||600 grams|
|Salt||2 teaspoons||12 grams|
|Garlic||8 cloves||24 grams|
|Bread (stale)||5 thin slices||100 grams|
|Walnuts (whole)||3 cups||300 grams|
|Black pepper||1 tespoon||2 grams|
|Oil||2 tablespoons||20 grams|
|Red pepper||½ teaspoon||1 gram|
Wash the chicken
and simmer over low heat with 3 cups of water and salt for approximately 35
minutes. Remove the bones and tear the meat into strips and place evenly on
a serving dish. Peel the garlic, wash and put it through the food processor
together with the crust - removed bread and the walnuts. Add 3 cups chicken
broth and black pepper and blend throughly. Pour the mixture over the chicken
meat. Heat the oil and add the red pepper, stir a couple of times, remove from
heat and sprinkle over the chicken covered with the walnut sauce.
(in approximately one serving)
|Vitamin A||166 iu|
|Vitamin C||2 mg|
This dish is characteristic
to Circassians. It is served with the traditional corn bread called "mamursa"
in Bolu, which is prepared by cooking in water. In the original recipe, it is
sprinkled with walnut oil extracted by pressing the nuts between two stones.
In some villages of Bolu, bread is replaced with crushed and boiled rice. In
the Eastern Black Sea region it is prepared with hazelnuts instead of walnuts.
Today "Çerkez Tavuğu" is a dish which is known in many regions of Turkey. It
is generally prepared on special occasions is mostly served as an appetizer