Kırşehir Çullaması is a regional chicken dish whose serving style is part of its identity: a soft toasted-flour base, a layer of shredded meat and red-pepper butter. The registered method uses a whole chicken; this home adaptation uses bone-in thighs.
Kırşehir Çullaması — Recipe Card
Shredded chicken over a silky toasted-flour base with mild red-pepper butter
Makes 4 servings · Makes 4 main-course portions. Allow about 1 hour 30 minutes, including 10 minutes to cool the toasted flour. Chicken cooking time varies with the size of the pieces.US cup = 240 ml · tablespoon = 15 ml · teaspoon = 5 ml. Cup and weight conversions are approximate. Australian cooks: use a 15 ml measuring tablespoon.
Ingredient quantities and servings are scaled. Cooking times, pan sizes, frying oil depth, and temperatures stay the same; cook larger batches as needed.
Ingredients
How to make Kırşehir Çullaması
Poach the chicken
Put the chicken and water in a snug pot, adding a little extra water only if needed to cover. Bring to a gentle simmer and skim the surface. Leave the lid slightly ajar and simmer for 35–45 minutes, until the meat pulls easily from the bone and reaches at least 74°C / 165°F in the thickest part, away from the bone. Use the temperature and tenderness cues to judge doneness.
Toast and cool the flour
During the final part of the chicken cooking time, put the flour and sunflower oil in a wide, heavy saucepan. Stir constantly over medium-low heat for 8–10 minutes, until the crumbly mixture smells lightly toasted and turns pale golden. Remove from the heat and let it cool for about 10 minutes.
Shred and measure
Lift the cooked chicken onto a plate. As soon as it is cool enough to handle, remove the skin and bones and pull the meat into moist strands. Cover the meat. Strain the poaching liquid and measure 960 ml / 4 cups for the flour base; reserve the remaining broth for loosening and warming the chicken.
Make the soft base
Off the heat, gradually whisk the measured broth into the cooled flour, starting with a small amount to make a smooth paste, then adding the rest in stages. Whisk in the tomato paste and salt. Return to medium-low heat and bring to a gentle bubble, stirring across the bottom. Simmer for 5–6 minutes, stirring, until smooth, thick and spoonable. If too stiff, whisk in 30–60 ml / 2–4 tablespoons reserved broth as needed.
Bloom the pepper butter
Gently melt the butter in a small pan. Take it off the heat, stir in the mild pepper flakes and let them warm in the butter for 15–20 seconds.
Layer and serve
Warm the shredded chicken briefly with 30 ml / 2 tablespoons reserved broth until steaming. Spoon the hot flour base into four shallow bowls or one serving platter. Spread the chicken over the centre, drizzle over all the pepper butter and serve immediately.
Bring this recipe to your kitchen with a printable copy.
Print recipeRecipe from MyTurkishRecipes · https://myturkishrecipes.com/turkish-chicken-with-pepper-butter-kirsehir-cullamasi. Quantities reflect your selected serving scale. Cooking times are estimates; follow the doneness cues.
Make it work in your kitchen
Ingredient Substitutions
These swaps change flavor or texture as described. Keep the original ingredients for the closest version of the dish.
Pul biber
Use the same amount of mild paprika for color and a gentler flavor. For heat, add a small pinch of chili flakes, then taste; chili flakes can be much hotter.
A few helpful kitchen notes
Dietary notes
Contains wheat and gluten from the flour, and milk from the butter.
Heat level
Mild when made with tatlı pul biber, the mild red pepper flakes specified here. For a hotter version, replace them with the same 2 g / 1 teaspoon of hot pul biber. Bloom the flakes off the heat to keep their flavour clear.
Adjusting the texture
The flour base thickens as it stands. Keep some strained broth nearby and add it in small amounts, whisking, until the base settles softly into the bowl. The chicken is arranged on top just before serving.
How to store and reheat Kırşehir Çullaması
Divide leftovers into shallow containers and refrigerate within 2 hours, or within 1 hour if the room is above 32°C / 90°F. Keep at 4°C / 40°F or below and use within 2 days. Reheat only the portion needed until steaming hot throughout and reaching 74°C / 165°F. Add a little water to loosen the flour base and stir as it reheats. Cool and store any unused broth by the same guidance.
Kırşehir Çullaması: questions and answers
What texture should the base have?
It should be smooth, soft and spoonable, slowly spreading across a shallow plate. Whisk in small amounts of reserved broth if it becomes too firm before serving.
How can I keep the base free of lumps?
Let the toasted flour cool, then add the broth gradually while whisking. Smooth out the first small addition before pouring in more. If a few lumps remain after cooking, press the base through a fine sieve before plating.
Can I use boneless chicken thighs?
Yes. Replace the bone-in thighs with 500 g / 17.6 oz boneless, skinless chicken thighs. Simmer for about 20–25 minutes, until tender and at least 74°C / 165°F. Keep the flour amount and the measured 960 ml / 4 cups broth the same; the broth will be lighter in flavour.
