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Circassian chicken
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Circassian chicken
TypeAppetizer
Place of originCircassia
Region or stateCircassia
Main ingredientsChicken, walnuts

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.[1] Circassian chicken is a classic Circassian dish, adopted by the Imperial Ottoman cuisine.[2] 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.[3] A similar walnut sauce and a chicken dish made with this sauce is known as satsivi in Georgian cuisine.

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References

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Circassian chicken

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from Grokipedia
Circassian chicken, also known as Çerkez tavuğu in Turkish, is a traditional cold dish originating from the Circassian people of the North Caucasus region, featuring poached or boiled chicken meat that is shredded and served atop a rich, creamy sauce made from ground walnuts, thickened with bread crumbs or stale bread, and often flavored with garlic, lemon juice, or pomegranate molasses.[1][2] The dish emerged during the 19th-century Circassian diaspora to the Ottoman Empire following the Russo-Circassian War, when large numbers of Circassians were exiled and resettled, bringing their culinary traditions with them and leading to its adoption in Ottoman and later Turkish cuisine as a staple meze (appetizer).[3][4] It is distinguished from similar walnut-based chicken preparations in other cuisines by its specific Circassian ethnic roots and its integration into Turkish culinary culture, where it is typically enjoyed chilled and garnished with a drizzle of spiced oil or butter for added flavor and color contrast.[5][6] Historically, Circassian chicken reflects the broader cultural exchanges during the Ottoman era, as Circassians—known for their skills and often incorporated into imperial service, including the harems—introduced elements of their homeland's cuisine to the empire's diverse palate, transforming it from a regional specialty into a beloved dish served at palaces and in everyday Turkish meals.[7] The preparation emphasizes simplicity and the natural creaminess of walnuts, with the chicken stock from poaching often used to bind the sauce, resulting in a dish that balances subtle nuttiness with tender poultry, making it ideal for summer gatherings or as part of a larger meze spread.[2] Today, variations may include additional spices like paprika or cumin in the oil topping, but the core recipe remains faithful to its Circassian origins, underscoring the enduring legacy of diaspora communities in shaping global food traditions.[4]

Overview

Description

Circassian chicken, known as Çerkez tavuğu in Turkish, is a traditional dish featuring shredded poached or boiled chicken served beneath or mixed into a thick, creamy paste primarily made from ground walnuts and thickened with stale bread or bread crumbs.[1][8] The dish originates from the Circassian people of the North Caucasus and has become a staple in Turkish cuisine.[7] The texture of Circassian chicken is characterized by tender, flaky shreds of chicken enveloped in a smooth, velvety walnut sauce that provides a rich, nutty mouthfeel.[9] Its flavor profile is earthy and robust from the walnuts, often balanced with a mild tanginess derived from subtle additions like garlic or pomegranate molasses, creating a harmonious, comforting taste.[10][1] Commonly enjoyed as a meze or appetizer in Turkish culinary traditions, Circassian chicken can also serve as a light main course, frequently accompanied by fresh bread for dipping to soak up the flavorful sauce.[7][8] This presentation highlights its role as a versatile, shareable dish in social settings.[9]

Etymology

The name "Çerkez tavuğu," the Turkish designation for the dish, literally translates to "Circassian chicken," where "Çerkez" refers to the Circassian ethnic group and "tavuğu" means "chicken."[1] In the Adyghe language, spoken by one branch of the Circassian people, the dish is known as "Jed de ships sch'etu," a compound term breaking down to "jed" for chicken, "de" indicating "with," and "ships sch'etu" describing the walnut-based sauce, reflecting a descriptive naming convention that highlights key ingredients and preparation methods in traditional Adyghe cuisine.[11] Kabardian, the language of another Circassian subgroup, employs a similar nomenclature, with "Adyge djed" serving as an equivalent term for the chicken component, often extended in phrases like "Adyge djed lybzhe" to denote variations involving additional elements such as pasta.[12] The naming of the dish evolved significantly following the Circassian diaspora in the 1860s, when large numbers of Circassians fled the Russo-Circassian War and resettled in the Ottoman Empire, introducing their culinary traditions that were then adapted and popularized in Ottoman and later Turkish cuisine under the "Çerkez tavuğu" label to denote its ethnic origins.[13] This Ottoman Turkish adaptation occurred in the 19th century, as Circassian immigrants brought the recipe, which blended seamlessly into imperial palace cooking before spreading to broader Anatolian meze traditions, with the name preserving the association with the Circassian newcomers despite local modifications.[13] Although the creamy walnut sauce—made by grinding walnuts and thickening with bread crumbs—is a defining feature of the dish, the nomenclature emphasizes "chicken" because the poached and shredded poultry serves as the foundational protein element, providing structure and distinguishing it from purely sauce-based preparations in Circassian and Ottoman culinary contexts.[1] This focus on the chicken in the name underscores its role as the primary ingredient, even as the walnut sauce imparts the distinctive flavor profile central to the dish's identity.[11]

History

Origins in Circassia

The Circassian people, an ethnic group indigenous to the North Caucasus region between the Black Sea and the Caspian Sea, developed a traditional cuisine deeply rooted in the area's abundant local ingredients, including walnuts and poultry, which were readily available in the mountainous terrain and used to create hearty, nutrient-dense dishes suited to the region's climate and resources. Walnuts, one of the oldest cultivated foods in the Caucasus dating back millennia, played a central role in Circassian and neighboring Caucasian culinary practices, often ground into thick pastes or sauces to enhance flavor and provide sustenance, particularly as a meat substitute during times of scarcity or religious fasting. Poultry, such as chicken, was a common protein source in these rural and semi-nomadic communities, poached or boiled for preservation and paired with nut-based preparations to form staple meals reflective of the Circassians' agrarian lifestyle.[14][15][16] Circassian chicken, known in Circassian as Jed de ships sch'etu and locally as a classic dish combining shredded poached chicken with a creamy walnut sauce thickened by stale bread, originated as a prominent staple in Circassia prior to the 17th century, drawing on regional influences such as Georgian culinary techniques where walnuts were traditionally employed to thicken sauces, resulting in a preparation that emphasized subtle flavors from garlic and local spices while utilizing everyday ingredients for practicality and longevity. Historical accounts indicate that such walnut-chicken combinations were part of broader Caucasian cooking traditions, with walnuts' ancient cultivation in the region providing a foundation for these dishes well before their adoption into Ottoman cuisine through earlier Circassian migrations.[15][14] The 1864 Circassian exile, referred to as the Muhajirun, profoundly influenced the preservation of Circassian chicken during a time of mass displacement, when up to a million Circassians fled Russian persecution following the Russo-Circassian War and resettled in the Ottoman Empire, carrying their culinary knowledge as a means to maintain cultural continuity amid upheaval. This diaspora ensured the recipe's survival by embedding it in community practices, allowing the dish to retain its original form rooted in North Caucasian traditions even as communities adapted to new environments. While the exile marked a pivotal transition that further spread the dish, its core origins remained tied to pre-exile Circassian practices in the homeland.[15]

Adoption in Ottoman and Turkish Cuisine

The mass exodus of Circassian refugees to the Ottoman Empire in the 1860s, following the Russian conquest of the Caucasus, introduced traditional Circassian culinary practices, including the dish known as Çerkez tavuğu, to Ottoman society.[17][18] Up to half a million Circassians arrived between 1863 and 1865, settling in various regions across the Ottoman Empire, including Istanbul, where their foods gained traction among the local population.[17] This migration not only preserved Circassian cultural elements but also facilitated the integration of their recipes into broader Ottoman gastronomy, with the dish quickly entering palace kitchens as a favored preparation.[19] In the Ottoman imperial kitchens, Çerkez tavuğu underwent adaptations that elevated its status to suit the court's elaborate culinary traditions.[20] Originally a simple Circassian staple rooted in the North Caucasus, it was transformed into a sophisticated meze, often garnished with red pepper oil and served at room temperature to complement banquets.[21] These modifications reflected the Ottoman Empire's cosmopolitan influences, blending Circassian walnut-based sauces with local flavors while maintaining the dish's poached chicken foundation.[22] During the 20th century, Çerkez tavuğu became widely popularized in Turkish cuisine, appearing in numerous early recipe collections and establishing itself as a household and restaurant staple.[22] By the Republican era, it featured prominently in Turkish cookbooks, symbolizing the fusion of ethnic traditions into national identity.[22] In contemporary Turkey, the dish holds a revered place as a national meze and is commonly found in both traditional and modern Turkish establishments, underscoring its enduring adoption from Ottoman times.[21]

Ingredients

Primary Components

The primary ingredient in Circassian chicken is chicken, traditionally prepared from a whole bird weighing approximately 1.8 to 2.3 kg (4 to 5 pounds), which is poached bone-in to infuse the stock with rich flavor for the sauce.[2][10] This bone-in approach enhances the dish's depth, as the bones contribute gelatin and collagen during cooking, though exact weights can vary slightly based on regional recipes.[9] Walnuts form the foundational base of the creamy sauce, typically using 300 to 400 grams of ground, fresh shelled nuts to achieve a nutty, emulsified texture when blended with stock.[7] The grinding process releases the nuts' natural oils, which are essential for the sauce's smooth consistency without additional fats.[9] To thicken the walnut sauce and provide creaminess, stale bread or breadcrumbs—around 100 to 150 grams—are soaked in the reserved chicken stock before being incorporated.[7][2] This traditional thickener absorbs the stock's flavors while preventing the sauce from becoming overly oily, with stale bread preferred over fresh to avoid sogginess during blending.[10] Seasonings in the traditional recipe are subtle and include garlic for aromatic depth, along with salt and pepper for balance, while optional elements like pomegranate molasses or vinegar add a tangy acidity to cut through the richness.[7][9] Garlic is typically crushed and mixed into the sauce, contributing a mild pungency that complements the walnuts without overpowering the dish.[2] These components maintain the dish's authentic profile, though minor variations in acidity sources exist across recipes.[10]

Variations and Substitutions

In some regional adaptations, particularly in Egyptian cuisine, Circassian chicken is known as Sharkasiyya and is typically served with rice alongside the poached chicken and walnut sauce, reflecting Ottoman influences in the region.[15] For substitutions, chicken stock can be replaced with vegetable broth or stock to create a vegetarian or vegan version of the dish, maintaining the sauce's consistency without altering its flavor profile significantly.[9] Vegan adaptations often substitute the poached chicken with mushrooms, which provide a similar texture when shredded and paired with the walnut sauce, allowing the dish to retain its traditional essence while accommodating plant-based diets.[23] In terms of garnishes, the traditional red pepper butter topping can be varied by using Aleppo pepper, pul biber, or even paprika for a milder heat, depending on availability and preference in different Turkish recipes.[16] Walnuts in the sauce can occasionally be supplemented or partially replaced with almonds or cashews for a nuttier variation, though this is less common and aims to adjust texture or nut availability.[9]

Preparation

Chicken Preparation

The preparation of the chicken in Circassian chicken typically begins with poaching a whole chicken to ensure tenderness and flavor infusion. A whole chicken, weighing around 1.3 to 1.5 kilograms, is placed in a large pot with approximately 3 to 4 liters of water, along with aromatics such as a roughly chopped onion, carrot, celery stick, 2 cloves of garlic, 2 Turkish bay leaves, 6 black peppercorns, parsley stems, and a large pinch of salt.[24] The mixture is brought to a boil over medium-high heat, then the heat is reduced to low for a gentle simmer, cooking for about 1 hour until the meat is just cooked through and tender.[24] After simmering, the heat is turned off, and the chicken stands in the broth for an additional 45 minutes to cool slightly, which helps in retaining moisture and ease of handling.[24] An alternative method involves boiling boneless chicken breasts for a quicker preparation, suitable when time is limited. For instance, 2 pounds of boneless chicken breasts are added to a saucepan with 2 cups of chicken stock, brought to a boil, then simmered covered for 20 minutes or until the internal temperature reaches 165°F, ensuring the meat remains juicy without overcooking.[9] To avoid dryness in this boiling approach, the chicken should not exceed the recommended time, and immediate removal from heat is advised once cooked.[9] Following cooking, the chicken is removed from the broth and allowed to cool until manageable. It is then deboned by separating the meat from the bones, skin, and gristle, which are discarded, and the meat is hand-shredded or pulled into thin strips for an optimal texture that absorbs the accompanying sauce.[2] This shredding process, often done wearing gloves for hygiene, results in bite-sized or long pieces that provide a light, fibrous consistency essential to the dish.[2] The poaching or boiling liquid, known as stock, is retained and strained for use as the base in the walnut sauce, from which approximately 1.5 cups is measured out after skimming fat, from a 1.3-1.5 kilogram chicken (with any excess reserved for other culinary uses).[24] This stock not only enhances flavor but also helps thicken the sauce when combined with other elements.[24]

Walnut Sauce Assembly

The preparation of the walnut sauce begins with grinding the walnuts to a fine paste consistency, typically using a mortar and pestle for a traditional texture or a food processor for efficiency; typically 150-400 grams of walnuts are used per whole chicken (about 3-5 pounds) to achieve the desired richness.[25][10][2] To thicken the sauce, stale bread or bread crumbs are first soaked in reserved chicken stock until softened, then squeezed dry and crumbled before being blended with the ground walnuts, minced garlic, and seasonings such as salt and ground spices.[7][26] This mixture is gradually incorporated with additional hot chicken stock to form a smooth, pourable base, which is then simmered gently until thickened and the raw walnut taste is eliminated, about 10 minutes, stirring occasionally to meld the flavors.[25][27] Flavor balancing involves tasting and adjusting as needed, while the sauce's thickness is refined by adding more stock if needed until it coats the back of a spoon without being overly runny.[7][10] Upon completion, the sauce should be allowed to cool slightly before use, as it will thicken further upon refrigeration, making it suitable for preparation in advance and storage for up to three days.[15][27]

Cultural Significance

Role in Circassian Traditions

Circassian chicken holds a prominent place in Circassian cultural practices, particularly during weddings and festivals, where it symbolizes hospitality and abundance in community gatherings. In Circassian communities, especially within the Turkish diaspora, the dish is traditionally prepared for special occasions such as weddings and religious festivals known as Bayrams, serving as a lavish offering that reflects the ethnic group's renowned emphasis on generous hosting and communal feasting.[28] Following the Circassian exodus from the Caucasus in 1864 due to Russian conquest and genocide, the dish played a crucial role in preserving ethnic identity among exile communities in the Ottoman Empire and beyond. In diaspora settings, particularly in Turkey and Jordan, Circassian chicken was taught and passed down through generations as a means to maintain cultural continuity and resist assimilation, with recipes adapted slightly to local ingredients while retaining core elements like the walnut sauce to evoke homeland traditions.[29] In contemporary Circassian celebrations, the dish continues to feature prominently in cultural events across Turkey and Jordan, reinforcing community bonds and heritage. In Jordan, where Circassians form a significant minority, Circassian chicken is prepared and shared during events like the annual Jerash Festival of Arts, which includes performances and gatherings highlighting diaspora history and cuisine as part of identity preservation efforts.[29] In Turkey, home to the largest Circassian population, it helps to sustain traditions amid ongoing assimilation challenges.

Influence in Regional Cuisines

Circassian chicken has found notable adoption in Georgian cuisine, where it shares striking similarities with the traditional dish satsivi, a cold poultry preparation enveloped in a thick walnut sauce flavored with garlic, fenugreek, coriander, and cinnamon.[30] This connection underscores the dish's integration into broader Caucasian culinary traditions, reflecting shared regional influences from the North Caucasus.[30] In Levantine cuisines, particularly in Jordan and Lebanon, Circassian chicken has evolved into local variations that incorporate Middle Eastern twists, such as enhanced spicing and innovative presentations, while retaining the core elements of poached chicken and walnut sauce.[27] For instance, in these regions, the dish is frequently served with aromatic rice infused with a blend of bay leaves, cinnamon, allspice, cloves, black peppercorns, cardamom, and mastic, creating a layered, festive preparation distinct from the original Circassian version.[27] This adaptation highlights the dish's spread through 19th-century Circassian migrations fleeing Russian persecution, leading to its establishment as a staple in Levantine festive gatherings, including during Ramadan.[27] The dish's presence extends to modern Turkish meze culture, where it serves as a popular appetizer that enhances dining experiences in restaurants drawing on Ottoman heritage.[31] This role in meze platters supports Turkey's culinary tourism by offering an elevated, mayonnaise-free alternative to chicken salads, often paired with pita, radishes, and pickles for a textured, shareable experience.[31]

Serving and Consumption

Traditional Presentation

In traditional Circassian chicken presentations, the shredded poached chicken is typically mixed with a portion of the walnut sauce and arranged on a serving plate, then topped with the remaining creamy walnut sauce to create a layered effect that highlights the texture contrast between the tender chicken and the thick, nutty topping.[7] This method, rooted in Ottoman-era adaptations of the dish, ensures an even distribution of flavors while maintaining a visually appealing mound or spread on the plate.[2] The dish is garnished with chopped walnuts for added crunch, fresh herb sprigs such as coriander or parsley for color and aroma, and a drizzle of olive oil infused with red pepper flakes or paprika to provide a subtle spicy accent and glossy finish.[7][8] These garnishes not only enhance the aesthetic appeal but also complement the mild, creamy base, drawing from authentic Turkish meze traditions.[2] As a staple in meze culture, Circassian chicken is traditionally served on small plates in modest portions of about a spoonful or two per person (roughly 100-150 grams), ideal for sharing among guests as an appetizer, though larger portions can be offered as a light main course for 4-6 people using a whole chicken.[2][8] It is often accompanied by flatbreads like pita or lavash for scooping, alongside fresh vegetables, green salads, or steamed greens to balance the richness.[7][9] In traditional settings, the dish embodies communal dining etiquette, where it is often served cold or at room temperature on a shared platter as part of a meze spread, encouraging guests to partake using bread or utensils in a relaxed, interactive manner typical of Circassian and Ottoman-influenced gatherings.[8][2]

Modern Adaptations and Pairings

In contemporary cuisine, Circassian chicken is sometimes presented as a chicken salad alternative without mayonnaise, incorporating the shredded chicken and walnut sauce into fresh greens or as a filling for sandwiches and wraps, enhancing its versatility for casual dining. These versions maintain the dish's creamy texture while integrating elements like additional vegetables or herbs for a contemporary twist.[9][7][32][33] Vegan adaptations substitute plant-based chicken alternatives, like meatless crispy tenders, to recreate the poached texture while preserving the walnut sauce, making it accessible for dietary restrictions. These adaptations align with the traditional cold presentation of the dish as a meze, but extend its appeal in diverse social contexts.[34][35] The dish appears in global cookbooks and social media, with recipes shared on platforms like YouTube and Instagram, highlighting its adaptability.[36][10][37][38]

Related Dishes

Similar Circassian Recipes

Circassian cuisine features a variety of dishes that incorporate walnuts and poaching or boiling techniques akin to those in Circassian chicken, highlighting the ethnic tradition's emphasis on nut-based sauces and simple preparations. One prominent example is haliva, a savory fried dough turnover filled with potatoes or Circassian cheese encased in thin dough sheets, then fried until golden; this contrasts with the walnut sauce of Circassian chicken but shares simple preparations and is part of the savory tradition. Another related dish is hingel, which consists of boiled or steamed dumplings typically filled with spiced meat, pumpkin, or occasionally poached chicken, reflecting shared poaching methods that preserve tenderness without added fats; the dumplings are often served with melted butter and yogurt, underscoring the versatility of poached proteins in Circassian cooking. Across these recipes, a shared technique involves poaching or boiling to achieve tenderness, rooted in the resource-efficient traditions of the Circassian people.

Comparisons to Other Walnut Sauces

Circassian chicken shares notable similarities with satsivi, a traditional Georgian dish featuring cold turkey or chicken in a walnut sauce, but differs in its primary poultry choice of chicken and subtler spicing that avoids the heavier use of coriander prominent in satsivi.[39] Unlike the Circassian version, which emphasizes shredded poached chicken as the focal protein, satsivi often highlights turkey, particularly during festive occasions like New Year's in Georgia.[39] In contrast to Bulgarian tarator, a chilled yogurt-cucumber soup that may include walnuts for added texture and is typically served cold over vegetables or as a refreshing soup, Circassian chicken centers on chicken as the main ingredient rather than focusing on produce like cucumbers and dill.[40] Tarator's lighter, chilled profile suits summer consumption alongside veggie dishes, whereas Circassian chicken is presented chilled as a meze staple.[7] A key distinction across these walnut sauces lies in thickening agents: Circassian chicken employs stale bread or breadcrumbs to achieve its creamy consistency, while satsivi relies on flour for body, and tarator uses strained yogurt without additional thickeners like flour or eggs.[7][41][40] Serving temperatures also vary, with Circassian chicken chilled contrasting satsivi and tarator's preference for cold presentation.[39][40] These dishes may trace evolutionary links to shared Caucasian culinary roots, as evidenced by 19th-century texts documenting elaborate Circassian hospitality meals.[11]

References

  1. Çerkez Tavuğu | Traditional Chicken Dish From Turkiye - TasteAtlas
  2. Circassian Chicken Recipe - The Spruce Eats
  3. Çerkez Tavugu Recipe - Epicurious
  4. Circassian Chicken (Çerkez Tavuğu) | Recipes, TV and Cooking Tips
  5. The Most Comforting Chicken Ever, Thanks to a Genius Trick - Food52
  6. Circassian Chicken - Turkish Foodie
  7. Cerkez Tavugu - Circassian chicken with walnut sauce
  8. Çerkez Tavuğu (Circassian Chicken) - Cooking Gorgeous
  9. Turkish Chicken Salad Recipe (Circassian Chicken)
  10. Claudia Roden's Circassian Chicken (Çerkez Tavuğu) - Food52
  11. [PDF] Circassian Cuisine
  12. Адыгэ Джэд Лыбжьэ / Circassian Chicken - Все об Адыгах - uCoz
  13. Istanbul Food Culture | Turkish Airlines Blog
  14. The World's Walnut Whisperers | Saveur
  15. Sharkasiyya: Circassian Chicken with Walnut Sauce
  16. Circassian Chicken - Cook Eat World
  17. Empire of Refugees: Introduction | Stanford University Press
  18. [PDF] Caucasian Refugees, Civilization, and Settlement on the Ottoman Fr
  19. The Sultan's Chicken Salad | Recipes, TV and Cooking Tips
  20. The Ottoman Cuisine
  21. Çerkez tavuğu (Circassian chicken) - Hispanatolia
  22. Food Culture and Foods of The Northern Caucasus - Turkish Cuisine
  23. Circassian Chicken (Chicken Sharkaseya) Recipe
  24. Turkish Poached Chicken with Walnut Sauce - ABC News
  25. Circassian Chicken In Walnut Sauce Recipe - NYT Cooking
  26. Sharkaseya (Egyptian-Style Circassian Chicken) Recipe
  27. Circassian Chicken recipe - RusCuisine.com
  28. Circassian Chicken - Oya's Cuisine
  29. The Hirshon Jordanian Circassian Chicken And Pasta
  30. The Women Keeping Circassian Cuisine Alive in Jordan
  31. To Soviets, Good Food Is Georgian - The New York Times
  32. Skip the mayonnaise for an elevated take on chicken salad - AP News
  33. Eating out: Culinary revival finds flavour with diners - Financial Times
  34. Circassian Chicken Salad – Cerkez Tavugu - Yasemin's Kitchen
  35. Skip the mayonnaise for an elevated take on chicken salad
  36. A Connoisseur's Guide into Pairing Turkish Wine & Meze - Turquazz
  37. Circassian Chicken Recipe - Eveline Zoutendijk - Food & Wine
  38. Circassian VegChicken (Çerkez Tavuğu) - Veggie Turkeys
  39. Circassian Chicken | Tasty Kitchen: A Happy Recipe Community!
  40. Best Chicken Salad Ever! Circassian Chicken Salad Recipe
  41. Meze supper with Circassian chicken, Çerkez tavuğu ... - Instagram
  42. Satsivi: Exploring the Rich Flavors of Georgian Walnut Sauce
  43. Bulgarian Tarator Soup: A Refreshing Summer Recipe
  44. Chicken in Garlic Walnut Sauce (Satsivi) - Vikalinka
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