Çerkez Tavugu

Name: Çerkez Tavugu
Yield: serves 8
Ingredients: 4 chicken breast halves; 4 chicken wings; 1 onion stuck with 3 cloves; A few celery stalks; A sprig of tarragon or thyme; Salt and white pepper; 2 thin slices dry white bread, crusts removed; 2 cups walnut halves, coarsely minced or ground; 1 or 2 cloves garlic, crushed (optional); 2 teaspoons paprika; 2 teaspoons walnut or other oil

December 9, 2011

In Turkey and Egypt during the period of the Ottoman Empire, the women in the harems, the wives and concubines of the Sultans and aristocracy, were the widows and daughters captured at war. The Circassians among them were known for their beauty and their culinary skills. This classic is part of their legacy. The recipe was given by Luli Fevsi and comes from the kitchens of the old Ottoman aristocracy in Egypt. It is a cold dish which may be served as an hors d’oeuvre or as part of a buffet table.

Recipe notes

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