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 information
Yield
serves 8
Ingredients
Preparation
Step 1
Put the breasts and the wings (which are to enrich the stock) in a saucepan. Cover with water (about 2 1/2 cups), bring to the boil, and remove the scum. Add the onion and cloves, celery, and herbs and season to taste with salt and pepper. Simmer for about 15 minutes, until the breasts are tender.
Step 2
Prepare the sauce. Soak the bread in a little of the stock and turn it to a paste in a blender or food processor. Mix with the walnuts in a small saucepan and add enough stock to get the consistency of porridge. Cook, stirring, a few minutes, until the sauce thickens. Add garlic, if you like, and a teaspoon of paprika, and stir well.
Step 3
Skin the chicken breasts and shred into small pieces. Mix well with two-thirds of the sauce and spread on a serving dish. Cover with the rest of the sauce.
Step 4
To garnish, mix the remaining paprika with the oil and dribble over the top. In Turkey, people use the oil squeezed out of walnuts, but I have not been successful with this.
Step 5
Serve cold.
