Sultan's Kitchen. Ozcan Ozan
a sharp knife, shred the chicken and place the pieces in a large bowl. Add the sauce and mix well. Transfer the mixture to a serving plate.
To prepare the garnish, warm the walnut oil in a small saucepan and stir in the paprika. Drizzle this sauce over the shredded chicken mixture. Sprinkle with chopped parsley and decorate with walnut halves.
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Kuru Bakla Ezmesi (Fava)
Pureed Dried Fava Beans
SERVES 4-6
1 pound dried fava (or broad) beans (2 cups), soaked overnight (page 7)
1 small Spanish onion, chopped (1/2 cup)
2 teaspoons salt
1/4 cup extra-virgin olive oil
2 tablespoons lemon juice
1 red onion, thinly sliced
Finely chopped fresh Italian
Parsley Paprika
Toasted triangles of pita bread
Drain the soaked beans and remove the skins. Place them in a medium-size pot along with the onion, 3 1/2 cups water, and the salt. Bring the mixture to a boil, then lower the heat, cover the pot, and simmer for about 1 hour, or until the beans are well cooked and the water has been absorbed.
Transfer the bean mixture to a food processor fitted with a metal blade. Process until the mixture is smooth. If it seems too thick, add a little water and continue processing.
Spread the puree in a shallow dish, cover it, and refrigerate for an hour, or until it is fully set—it should be solid, not soft or runny. Cut the fava spread into several pieces and drizzle them with olive oil and lemon juice. Garnish with the red onion slices, and sprinkle with parsley and paprika. Serve with pita toasts.
~ Circassian Chicken (page 30), Fried Eggplant and Green Peppers with Yogurt-Garlic and Tomato Sauces (page 20), and Zucchini Fritters (page 33)
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Zeytinyağlı Barbunya Fasülye Pilakisi
Roman Beans with Vegetables and Olive Oil
SERVES 4-6
This way of preparing beans with vegetables and olive oil is called pilaki and is from western Turkey. This dish can be served as a meze, or it can accompany grilled meat and chicken.
1 3/4 pounds dried Roman, cranberry, or pinto beans (2 1/2 cups), soaked overnight (page 7)
1/2 cup virgin olive oil
1 small Spanish onion, finely diced (1/2 cup)
4 garlic cloves, minced
1 tablespoon tomato paste
2 carrots, diced (3/4 cup)
1 rib celery, diced (1/2 cup)
2 potatoes, diced (3/4 cup)
2 tablespoons lemon juice
Salt and freshly ground black pepper
2 tablespoons coarsely chopped fresh Italian parsley
Lemon wedges
Drain the beans. Cook them in a large pot with 4 cups of water for about 1 hour, or until they are not quite tender. Set them aside.
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