A classic cold Turkish meze of shredded boiled chicken folded into a creamy walnut, garlic and bread sauce, drizzled with paprika oil. A high-protein starter or light main.
Ingredients
Instructions
- 1
Once the boiled chicken breast has cooled, shred it finely by hand.
- 2
Crumble the bread and soak it in half the chicken broth for 5 minutes.
- 3
Set aside 20 g of the walnuts for garnish and grind the rest in a food processor until fine.
- 4
Blend the ground walnuts, soaked bread, garlic and salt, adding the remaining broth gradually, into a thick, smooth sauce.
- 5
Mix two-thirds of the sauce with the shredded chicken, spread on a serving plate and cover with the rest of the sauce.
- 6
Warm the sunflower oil gently in a small pan, take it off the heat and stir in the paprika. Drizzle the red oil over the chicken.
- 7
Roughly break the reserved walnuts and scatter on top. Chill for 30 minutes and serve cold.
Nutrition
Per serving
| Calories | 442 kcal |
|---|---|
| Protein | 32 g |
| Carbs | 17 g |
| Fat | 28 g |
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