The Turkish Culture Portal's Sakarya version and the Ministry of Education's meze curriculum share the same core: poached chicken, walnuts, stale bread, garlic, seasoning and enough reserved broth to bind the sauce. Düzce records a regional variation with onion, pepper paste and coriander, showing that the dish changes across communities. This recipe follows the plainer Sakarya and MEB structure, adds the documented paprika-oil garnish and serves the dish chilled as described by GoTürkiye's meze guide.
Çerkez Tavuğu — Recipe Card
Turkish shredded chicken with walnut-garlic sauce
Makes 6 servings · Serves 6 as part of a meze spreadUS 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 Çerkez Tavuğu
Poach the chicken
Put the chicken in a snug pot, add the cold water and 1 teaspoon of the salt, and bring just to a boil. Skim the surface, reduce to a gentle simmer and cook partly covered for 40–50 minutes, turning once, until the thickest breast and thigh meat reaches 74°C/165°F.
Strain and shred
Lift the chicken onto a tray. Strain the broth and reserve at least 600 ml/2½ cups. When the chicken is cool enough to handle, remove and discard the skin and bones, then pull the meat into fine strands. Spread the meat in a shallow dish so it cools promptly; do not leave it at room temperature for more than 2 hours.
Soak the bread
Put the bread crumb in a bowl and pour over 360 ml/1½ cups of the warm reserved broth. Leave for 10 minutes, then press with a fork until evenly softened.
Make the walnut sauce
Pulse the walnuts and garlic in a food processor until finely ground but not oily. Add the soaked bread, black pepper and the remaining 1 teaspoon salt. Pulse again, then add up to 240 ml/1 cup more broth a little at a time until the sauce is thick, creamy and spreadable. Taste and adjust only if needed.
Fold in the chicken
Reserve about one-quarter of the walnut sauce for the top. Fold the remaining sauce through the shredded chicken until every strand is coated. Transfer to a shallow serving platter and spread the reserved sauce over the surface.
Finish with paprika oil
Warm the neutral oil in a small pan over low heat. Add the sweet paprika and stir for 10–15 seconds, just until fragrant; do not let it scorch. Spoon the red oil over the chicken in thin streaks.
Chill and serve
Cover and refrigerate for at least 1 hour so the flavors settle and the sauce firms slightly. Serve chilled or cool, with bread for scooping. Keep the platter refrigerated until close to serving time.
Bring this recipe to your kitchen with a printable copy.
Print recipeRecipe from MyTurkishRecipes · https://myturkishrecipes.com/turkish-circassian-chicken-cerkez-tavugu. Quantities reflect your selected serving scale. Cooking times are estimates; follow the doneness cues.
A few helpful kitchen notes
Regional variation
A Düzce version adds onion, pepper paste and coriander to the poaching liquid and sauce. This recipe uses the simpler walnut-bread-garlic profile documented for Sakarya and in the MEB meze curriculum.
Heat level
Mild. Sweet paprika adds color without meaningful heat. For a medium finish, replace half of the paprika with ½ teaspoon pul biber or moderately hot red-pepper flakes.
Dietary notes
This dish contains walnuts and wheat bread and includes chicken, so the base recipe is not nut-free, gluten-free, vegetarian or vegan. Check bread labels for additional allergens.
Chicken pieces option
Instead of a whole chicken, use 1.2 kg/2.6 lb bone-in breasts and thighs. Poach gently and still verify 74°C/165°F in the thickest part before shredding.
How to store and reheat Çerkez Tavuğu
Refrigerate within 2 hours in a covered shallow container at or below 4°C/40°F and use within 3–4 days. Serve cold or cool. If you choose to reheat a portion, heat it to 74°C/165°F, although the traditional meze is normally served chilled. Discard any portion left out for more than 2 hours.
Çerkez Tavuğu: questions and answers
Can I prepare Çerkez Tavuğu a day ahead?
Yes. Its texture settles well overnight. Cover, refrigerate promptly, and add a spoonful of reserved broth before serving if the walnut sauce becomes too firm.
Why did my walnut sauce become very thick?
Bread and walnuts keep absorbing broth as they rest. Stir in reserved broth one tablespoon at a time until the mixture is creamy and spreadable again.
Is Çerkez Tavuğu served hot or cold?
Regional sources allow some variation, but it is widely served chilled as a meze. This version is rested for 1 hour and served cold or cool.
