Wednesday, 1 July 2009


This is another classic dish that prepared and served to Sultans at the height of Ottoman Empire. It is a dish that served as a side dish or meze. It is an ideal meal for lunch or as a buffet food.

  • 4 chicken breasts, thinly sliced and diced
  • 3 cups of stock.
  • 1 onion. chopped finely
  • 2-3 tbsp butter
  • 2 cloves of garlic, finely diced
  • crumbs from 2 slice of stale bread
  • 1 cup of walnuts or pecan nuts
  • 4-5 tbsp milk
  • salt and pepper to taste
For garnish
  • 1-2 tbsp butter
  • 1 tsp paprika or chili flakes

1) Boil the chicken pieces in stock, then lower the heat and simmer 15 minutes until the chicken cooked and tender. (Use stock cubes or make your own stock and boil for at least half an hour or 1 hour before adding to the chicken. I made the stock by placing 1 onion, 1 carrot, some celery and mixed herbs for this dish). Remove the chicken from to pan and set aside to cool.
2) Fry the onion in butter until golden, then add the bread crumbs and stir. Place the walnuts, garlic in a mortar and pestle or whiz in a blender. Add to the pan with onion and bread crumbs. Add the milk and some stock to make a smooth and creamy mixture. Simmer this mixture for 2-5 minutes. Add salt and pepper.
3) In a separate bowl, tear the chicken flesh into thin strips. Spoon the creamy walnut sauce over the chicken and mix lightly. Add more salt to the dish to taste.Transfer the mixture on a serving plate.
4) Melt the butter in a frying pan, add the chili flakes or paprika and drizzle over chicken.
5) Decorate with walnuts and parsley just before serving.

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