Comments on: Turkish Cerkez Tavugu (Chicken with Walnuts)

By: Alienor

Alienor — Sat, 04 Apr 2009 17:14:22 +0000

A foodie friend of mine made it for a cook-in, and it’s been a favourite ever since.

By: Aylin

Aylin — Mon, 27 Oct 2008 14:27:53 +0000

I’m so impressed with you – many Turks wouldn’t even dare try out this recipe. It is very delicious, and definately worth the effort. And you captured it beautifully. It is one of my favorite dishes. I use less garlic, 2 cloves, so you barely notice it. I even serve it to my kids in a sandwich, sort of like a chicken salad sandwich, and they love it like that. I also served it at a party as an appetizer on small toast triangles.
Thanks for all your hard work. Can’t wait for the next Turkish dish :)

By: ayse

ayse — Tue, 07 Oct 2008 22:23:38 +0000

Hi there,

I can also recomment adding a spoon of spicy paprika paste to the chicken, which will give kind of a reddish color plus an extremely attractive smell and a mild spiciness. LUV IT!

Thanks for bringing it up btw, a small sidedish for tomorrow :)

Cheers,

By: [eatingclub] vancouver || js

[eatingclub] vancouver || js — Sun, 28 Sep 2008 06:01:01 +0000

I have really enjoyed your Turkish series: in fact, I must have every post bookmarked. This is probably my favourite because it looks so different.

Thanks for sharing all of these. When you dream of going through another cuisine, I’ll be glad to go along for the ride.

By: Allen

Allen — Thu, 25 Sep 2008 15:12:40 +0000

Farida: Frying the garlic first is a great tip — thanks!

Kat: Thanks!

Peter G: It is pretty healthy overall, but of course I ate more bread than I should have :-)

Aysegul: I bet walnut oil drizzled over this would be wonderful. Thank you for sharing your mother’s secret!

Manggy: Trust me, you’d like this for the garlic content :-) Joe loves Hainanese chicken but I don’t quite get it either.

Topper: You can certainly make this ahead of time just wait to drizzle with oil until serving. I refrigerated the leftovers and had them the next day without any problem.

Helen: Make sure to have plenty of bread on hand. Seriously, I think I ate my weight in bread, but I just couldn’t resist dipping it into this.

Cenk: Thank you for your kind words and for answering my questions along the way!

By: Cenk

Cenk — Thu, 25 Sep 2008 14:37:25 +0000

Allen – Cerkez tavugu from scratch is quite impressive. You’ve done a great job. The recipe is authentic and I’m sure it tastes great. Also, I think it’s very challenging to photograph this dish in an appetizing way (the color and texture doesn’t really help), and you’ve done a great job on that, too! Bravo, my friend!

By: helen

helen — Thu, 25 Sep 2008 13:30:01 +0000

Oh my goodness! I so want to make this. I love the walnut and chicken together – give me bread! I also like your volcano presentation!

By: Topper

Topper — Thu, 25 Sep 2008 10:50:50 +0000

Can this be made ahead and refrigerated, then brought to room temp for serving?

Looks GREAT!

By: Manggy

Manggy — Thu, 25 Sep 2008 01:48:49 +0000

You’re right, normally I wouldn’t even look twice at pale chicken in a cookbook (don’t understand people who love Hainanese chicken too) but the number of people who swear by this is really intriguing. :)
YESIKNOWIT’STURKISHNOTGREK

By: Aysegul

Aysegul — Thu, 25 Sep 2008 01:31:20 +0000

Allen, you got my mother rolling. She loves Cerkez Tavugu, she not in the kitchen preparing! I am not kidding you! Her secret to you next time drizzle walnut oil on top with the paprika!

Bravo…With regards..Aysegul
nysdelight.com