Çerkez Tavuğu
Circassian Style Chicken

Ingredients
1 whole Chicken
1 Yellow onion, peeled and cut into quarters
½ bunch Parsley
1 Carrot, peeled and chopped coarsely
1 cup Walnut meat
½ loaves of stale bread, crusts removed
½ tbsp. Sweet paprika
½ tbsp. Black pepper
½ tbsp. Coriander, powdered
1 tbsp. Salt
1 ½ cup Milk
2 cloves Garlic, minced

Instructions
Cut the whole chicken into quarters. Place in a large stock pot together with onions, carrots and parsley. Add 8 cups of water. Over medium heat boil until the chicken is cooked about 40 minutes. (If using free range chicken cooking time with be about 1 ½ hours). Make sure to skim the stock while the chicken is cooking. Once the chicken is cooked take out onto a large plate and let it cool. Soak the bread in milk for about 5 minutes then remove from milk and squeeze out the excess milk. Pass the walnuts through a grinder together with the sweet paprika. Then place on a dry pan and heat slightly until walnuts become aromatic. Place the walnuts in cheesecloth and squeeze out the walnut oil and set aside. Place the walnuts back into the pan, add 3 ladles of the chicken stock, ½ tbsp. salt, ¼ tbsp. black pepper, coriander, garlic and rest of the milk, cook over medium heat for about 2-3 minutes. Take off the heat and let it cool. In the meantime, prepare the chicken by removing the meat from bones and skin. Shred the chicken meat and mix with salt and black pepper. Place the chicken on plate and pour the sauce on top and serve with walnut oil on top.  

Acılı Ezme Salatası
Spicy Mashed Tomato Salad

Ingredients
1 Yellow onion, finely minced
3 Tomatoes, large size, peeled and finely chopped
2 Spicy green peppers, finely minced
½ bunch Parsley, finely chopped
2 Scallions, finely sliced
1 tsp. Salt
1 tsp. Black pepper
¼ cup Pomegranate sour
1 Lemon, juiced
1 tsp. Red pepper flakes

Instructions
In a large bowl combine all the ingredients, and mix while mashing. Serve cold.

Sarımsaklı Köfte (Kara Kız Köftesi, Fellah Köftesi)
Bulgur Patties with Garlic

Ingredients
½ cup Semolina
1 cup Fine bulgur
1 ½ tbsp. Red pepper paste
2 tsp. Salt
½ cup Olive oil
3 cloves Garlic, minced Water, as need
2 Tomatoes, medium size, peeled, grated
1 bunch Parsley, finely chopped

Instructions
Combine bulgur and semolina on a tray and wet with a little bit of water, about ¼ cups. Then add pepper paste and salt and start mixing. If needed add water little by little while mixing until it all comes together and forms the dough. Take pieces from the dough, the size of hazelnuts, first roll them then flatten slightly. Once this is finished, boil the little patties in water for about 5 minutes, and then strain onto a plate. In a pan, heat the olive oil and start sautéing the garlic, then add the tomatoes cook for about 10-15 minutes. Take off the heat. Add the bulgur patties and mix well. Transfer to a serving platter, sprinkle with chopped parsley and serve.