Circassian Chicken Recipe – Turkish Çerkez Tavuğu

This Circassian Chicken Recipe makes one of the most elegant cold dishes in Turkish cuisine: tender shredded chicken folded into a creamy walnut, garlic and bread sauce, then finished with a warm red pepper oil. Known in Turkish as Çerkez tavuğu, it is rich, savory and perfect for a meze table.

Although the dish has Circassian roots, it has become a beloved part of Turkish home cooking, especially for family gatherings, holiday tables and special dinners. The beauty of Çerkez tavuğu is its balance: mild poached chicken, earthy walnuts, soft bread, garlic and just enough pepper oil to brighten the plate.

What Is Circassian Chicken?

Circassian chicken, or Çerkez tavuğu, is a cold Turkish dish made with shredded poached chicken and a thick walnut sauce. The sauce is usually prepared with ground walnuts, garlic, bread and chicken broth, then finished with red pepper oil for color and aroma.

It is often served as a meze, but it can also be presented as a light main dish with bread, salad or pilaf. Its texture should be creamy and spreadable, not watery, with fine pieces of chicken running through the walnut sauce.

For more cold appetizers and Turkish meze ideas, visit our Turkish appetizers and meze collection.

Circassian Chicken Recipe Ingredients

This recipe uses chicken breast for a clean, easy-to-shred texture. You can also use a whole chicken if you prefer a richer broth and deeper flavor.

For the Chicken

• 700 g / 1.5 lb boneless skinless chicken breast: Easy to poach and shred finely. Chicken thighs may be used for a juicier result.
• 1 small onion, halved: Adds flavor to the cooking broth.
• 1 bay leaf, optional: Gives a gentle aroma without overpowering the walnut sauce.
• 1 teaspoon salt: Seasons the chicken while it cooks.
• 1.2 liters / 5 cups water: Used to poach the chicken and create broth for the sauce.

For the Walnut Sauce

• 180 g / 1 1/2 cups walnuts: The main flavor of the dish; use fresh walnuts, not bitter or stale ones.
• 3 slices stale white bread, crusts removed: Gives the sauce body and a traditional creamy texture.
• 2 garlic cloves: Adds the classic sharpness of Çerkez tavuğu.
• 240–300 ml / 1 to 1 1/4 cups warm chicken broth: Loosens the walnut mixture into a smooth sauce.
• 1 tablespoon olive oil: Helps the sauce feel silky.
• 1/2 teaspoon salt: Adjust to taste after mixing with the chicken.
• 1/4 teaspoon black pepper: Adds gentle warmth.
• 1/2 teaspoon paprika or mild red pepper flakes: Optional in the sauce for extra color and flavor.

For the Red Pepper Oil

• 2 tablespoons olive oil or neutral oil: Used to bloom the pepper.
• 1 teaspoon Aleppo pepper, paprika or red pepper flakes: Gives the topping its warm red color.
• 2 tablespoons chopped walnuts, optional: For garnish and texture.
• Fresh parsley, optional: For a clean green finish.

How to Make This Circassian Chicken Recipe

1. Poach the Chicken

Place the chicken, onion, bay leaf, salt and water in a saucepan. Bring to a gentle boil, then reduce the heat and simmer for about 25 to 35 minutes, depending on the thickness of the chicken pieces.

The chicken should be fully cooked and tender enough to shred easily. Remove it from the broth and let it cool slightly. Strain and reserve the broth for the walnut sauce.

2. Shred the Chicken Finely

When the chicken is cool enough to handle, shred it into thin strands with your fingers or two forks. Fine shreds blend better with the walnut sauce than large chunks.

Set aside a few tablespoons of chicken if you want to decorate the top later, but this is optional.

3. Soften the Bread

Place the stale bread in a bowl and moisten it with a little warm chicken broth. Let it sit for a few minutes, then squeeze gently if it becomes too wet. The bread should be soft, not dripping.

4. Make the Walnut Sauce

Add the walnuts, softened bread, garlic, olive oil, salt, black pepper and 1 cup of warm chicken broth to a food processor. Blend until thick, creamy and mostly smooth.

If the sauce is too thick to mix with the chicken, add more broth one tablespoon at a time. The texture should resemble a thick dip or spread, not soup.

5. Combine Chicken and Sauce

Place the shredded chicken in a large bowl. Add the walnut sauce and mix well until every strand of chicken is coated. Taste and adjust salt, pepper or garlic as needed.

If the mixture feels too stiff after resting for a few minutes, loosen it with a small splash of reserved broth.

6. Chill Before Serving

Transfer the Circassian chicken to a serving plate or shallow bowl. Smooth the top with the back of a spoon and refrigerate for at least 1 hour. Chilling helps the flavors settle and gives the dish its familiar meze texture.

7. Prepare the Red Pepper Oil

Warm the oil in a small pan over low heat. Add the Aleppo pepper, paprika or red pepper flakes and stir for 15 to 20 seconds, just until fragrant. Do not burn the pepper, or the topping may taste bitter.

8. Garnish and Serve

Drizzle the red pepper oil over the chilled Circassian chicken. Garnish with chopped walnuts and parsley if desired. Serve with bread, crackers or as part of a Turkish meze spread.

Expert Tips for Creamy Çerkez Tavuğu

• Use fresh walnuts. Walnuts are the main flavor, so stale or bitter walnuts will affect the entire dish.
• Shred the chicken finely. Long, thin strands absorb the sauce better and create a smoother texture.
• Add broth gradually. Too much broth makes the sauce loose; start with less and add more only as needed.
• Let it rest. Circassian chicken tastes better after chilling because the garlic, walnut and chicken flavors settle together.
• Do not overheat the pepper oil. Warm oil is enough to bloom the pepper. Burnt pepper can make the topping bitter.
• Serve cool, not ice-cold. Let the dish stand for 10 minutes before serving so the walnut flavor is more noticeable.

Common Mistakes to Avoid

Making the Sauce Too Thin

Circassian chicken should be creamy and spoonable, not runny. Add the chicken broth slowly and stop when the walnut mixture looks like a thick dip.

Using Fresh Soft Bread Instead of Stale Bread

Fresh bread can become gluey in the sauce. Stale bread absorbs broth more evenly and helps create the traditional body of the walnut sauce.

Leaving the Chicken in Large Pieces

Large chicken chunks do not blend well with the sauce. Shred the chicken finely so each bite tastes balanced and creamy.

Serving Immediately After Mixing

The dish needs time to rest. A short chill in the refrigerator makes the texture firmer and the flavor rounder.

Serving and Presentation

Circassian chicken is usually served cold or cool as a meze. Spread it onto a shallow plate, make gentle swirls with a spoon and drizzle the red pepper oil across the top. Finish with walnut pieces and a little parsley for color.

It pairs beautifully with Turkish simit, warm bread, crackers or a fresh side such as kısır bulgur salad. For a larger meze table, serve it with creamy haydari and crisp Turkish pickled cucumbers.

Storage and Reheating

Refrigerator: Store Circassian chicken in an airtight container in the refrigerator for up to 3 days.

Serving after storage: Let it sit at room temperature for about 10 minutes before serving, then stir gently if needed. Add the red pepper oil and garnish just before serving for the freshest appearance.

Freezing: Freezing is not recommended because the walnut and bread sauce can separate after thawing.

Reheating: Do not reheat this dish. Circassian chicken is meant to be served cold or cool.

Kitchen Notes

In Turkish homes, Çerkez tavuğu is often made for guests because it can be prepared ahead and served straight from the refrigerator. It looks elegant on the table but uses simple ingredients: chicken, walnuts, bread, garlic and broth.

Some families prepare the sauce very smooth, while others leave it slightly textured. Both styles are common. If you prefer a more rustic version, pulse the walnuts less and fold in a few finely chopped walnut pieces at the end.

If you want a stronger garlic flavor, add one extra clove. If you prefer a softer taste, use two small cloves and let the dish rest overnight; the garlic will become rounder by the next day.

Frequently Asked Questions

What is Circassian chicken made of?

Circassian chicken is made with shredded poached chicken and a creamy walnut sauce. The sauce usually contains ground walnuts, stale bread, garlic, chicken broth, salt and pepper. It is served cold and often finished with red pepper oil, chopped walnuts and herbs.

Is Circassian chicken Turkish or Circassian?

The dish has Circassian roots and became part of Turkish cuisine through migration and Ottoman-era food culture. In Türkiye, it is known as Çerkez tavuğu and is commonly served as a cold meze or special occasion dish.

Can I make this Circassian Chicken Recipe ahead of time?

Yes. This Circassian Chicken Recipe is ideal for making ahead because the flavor improves as it rests. Prepare it several hours before serving or the day before, then add the red pepper oil and garnish shortly before bringing it to the table.

Can I use chicken thighs instead of chicken breast?

Yes. Chicken thighs give a juicier and richer result, while chicken breast gives a cleaner texture and lighter taste. You can also use a whole chicken and reserve the cooking broth for the walnut sauce.

Why is my walnut sauce too thick?

The bread and walnuts continue absorbing liquid as they rest. Add warm chicken broth one tablespoon at a time until the sauce becomes creamy and spreadable. Avoid adding too much at once, or the dish may become watery.

Can I make Circassian chicken without bread?

Bread is traditional because it gives the sauce body and a soft, creamy texture. If you need a bread-free version, you can increase the walnuts and add broth carefully, but the final texture will be heavier and less classic.

Is Circassian chicken served hot or cold?

It is traditionally served cold or cool, not hot. After mixing the chicken with the walnut sauce, refrigerate it for at least one hour. Let it stand briefly before serving so the walnut flavor is not muted by refrigerator cold.

What do you serve with Circassian chicken?

Serve it with bread, crackers, simit, pickles, kısır, haydari or other Turkish meze dishes. It also works as part of a buffet table because it can be prepared ahead and served in a shallow dish with red pepper oil on top.

This Circassian Chicken Recipe is creamy, nutty and deeply comforting, with tender chicken and a generous walnut garlic sauce. Serve it chilled with bread and a small drizzle of red pepper oil.

Circassian Chicken Recipe – Turkish Çerkez Tavuğu

Tender shredded chicken mixed with creamy walnut garlic sauce and served cold with red pepper oil. A classic Turkish meze recipe.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 35 minutes mins

Total Time 2 hours hrs

Course Appetizer

Cuisine Turkish

Servings 6 servings

Calories 420 kcal

Ingredients

  

Chicken

• 700 g boneless skinless chicken breast
• 1 small onion halved
• 1 bay leaf optional
• 1 teaspoon salt
• 1.2 liters water

Walnut Sauce

• 180 g walnuts
• 3 slices stale white bread crusts removed
• 2 garlic cloves
• 240 –300 ml warm chicken broth
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon paprika or mild red pepper flakes optional

Red Pepper Oil

• 2 tablespoons olive oil or neutral oil
• 1 teaspoon Aleppo pepper paprika or red pepper flakes
• 2 tablespoons chopped walnuts optional
• Fresh parsley optiona

Instructions

 

• Place chicken, onion, bay leaf, salt and water in a saucepan. Simmer gently for 25 to 35 minutes, until the chicken is fully cooked.
• Remove the chicken and strain the broth. Reserve the broth for the sauce.
• Shred the chicken finely with two forks or your fingers.
• Moisten stale bread with warm chicken broth and let it soften.
• Blend walnuts, softened bread, garlic, olive oil, salt, pepper and 1 cup of broth until creamy.
• Add more broth gradually if the sauce is too thick.
• Mix the shredded chicken with the walnut sauce until evenly coated.
• Transfer to a serving plate, smooth the top and chill for at least 1 hour.
• Warm oil in a small pan and briefly stir in red pepper flakes or paprika.
• Drizzle the pepper oil over the chilled chicken and garnish with walnuts and parsley.

Notes

• Add broth slowly; the sauce should be creamy, not runny.
• Use fresh walnuts for the best flavor.
• Serve cold or cool, not hot.
• Freezing is not recommended.
• Add the red pepper oil shortly before serving.