Chicken with Walnut Sauce
Cerkez Tavugu

Cerkez Tavugu, Chicken with walnut sauce

Instructions - 6 servings

Simmer chicken in water for 35 minutes or until tender; drain. Reserve broth. Bone chicken. Remove skin.

Cut or tear into 5-6 cm (2-2 ½ inch) long and 1-1 ½ cm (1/2-3/4 inch) thick strips. Arrange in a serving dish. Set aside. Combine walnuts, bread slices (soaked and squeezed dry) garlic; mix well.

Place into blender or a food processor container. Process until well blended. Add salt, Black Pepper and chicken broth gradually blending thoroughly until it gets medium white sauce consistency. Pour over chicken. Heat oil. Stir in Red Pepper. Remove from heat. Sprinkle over walnut sauce. Serve at room temperature.

Ingredients
Measure
Amount
Chicken
Walnuts (halves)
Bread (stale)
Garlic
Salt
Black Pepper
Chicken broth
Olive oil
Red Pepper
1 medium size
3 cups
5 thin slices
8 cloves
2 teaspoons
1 teaspoon
2 ½ cups
2 teaspoons
½ teaspoon
1250 g
300 g
100 g
24 g
12 g
2 g
600 g
10 g
1 g

 

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Regional characteristics

The dish originated from the Circassians. It is called “Mamursa” in Bolu province and served with traditional corn bread.

In original recipe walnuts are crushed between two stones and oil is dispersed. This oil is sprinkled over walnut sauce.

In some villages of Bolu, boiled rice is used instead of bread in sauce. In the black sea region hazelnuts are substituted for walnuts.

This dish is very popular all over the country. It is usually prepared for buffet type luncheons or suppers, or served on special days as an appetizer. It may be garnished

Nutritive value
( Approx. per serving note: recipe for 6 servings)
Item
Measure

Energy
Protein
Fat
Carbohydrate
Calcium
Iron
Phosphorus
Zinc
Sodium
Vitamin A
Thiamin B1
Riboflavin B2
Niacin
Vitamin C
Cholesterol

533 cal
26.6 g
42.7 g
13.8 g
53 mg
2.33 mg
313 mg
2 mg
736 mg
166 iu
0.20 mg
0.19 mg
7.69 mg
3 mg
92 mg

Biography

Samples of Turkish Cuisine, Ministry of Culture Publications of General Directorate of Folk Cultures Research and Development.

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