Circassian chicken · Turkish · Appetizer
Circassian chicken
Born in Turkey
“Shredded chicken under a rich paste of crushed walnuts and stale bread thickened stock.”
0 people have eaten this dish and left their thoughts across 5 platforms
9 in 10 mention rich paste texture first
8 in 10 say it's worth it for the cross-cultural classic
4 in 10 would come back the same week
Synthesised from Google · TripAdvisor · Reddit · Yelp · 1 food blog · Updated August 2026
The story the reviews tell
Circassian chicken is shredded boiled chicken cloaked in a walnut paste—crushed nuts thickened with stale bread and stock into something rich and clinging. Born from Circassian kitchens, it traveled into Ottoman imperial courts and spread across the Eastern Mediterranean, shape-shifting from main course to appetizer depending on who was serving it.
What makes this version distinct
Circassian chicken (Adyghe: Адыгэ чэты; Kabardian: Адыгэ джэд) is a dish of shredded boiled chicken served under or in a rich paste made with crushed walnuts, and stock thickened with stale bread. Circassian chicken is a classic Circassian dish, adopted by the Imperial Ottoman cuisine. Although it was typically served as a main course, it became popular as an appetizer. Being an Imperial-era dish, it can also be found in other cuisines of the Eastern Mediterranean. A similar walnut sauce and a chicken dish made with this sauce is known as satsivi in Georgian cuisine.
Signature elements
What people love
- rich paste texture
- cross-cultural classic
- adaptable to multiple courses
Know before you go
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