A classic meze passed from Circassian cuisine into Turkish tables, where shredded boiled chicken is blended with a walnut-and-bread-based sauce. It gains both a colorful and satisfying appearance with the red pepper oil drizzled on top.
Boil the chicken breast with onion and salt in water until the meat is tender and easy to shred; reserve the cooking water.
Once slightly cooled, shred the chicken breasts finely.
Blend the walnuts, soaked bread and garlic with the cooking water in a food processor until you get a smooth sauce.
Mix most of the sauce with the shredded chicken and spread onto a serving plate, drizzle the remaining sauce on top; serve drizzled with red pepper heated in butter.
Important: If you let the chicken cool in its poaching liquid before shredding, the meat stays juicier. Contains nuts (walnut) and gluten (bread).
If you adjust the consistency by adding the boiling water little by little while blending the sauce, it turns out smoother and clings to the chicken better.
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