Circassian Chicken

1 chicken, about 3 lbs or 1.5 kg
1 large onion, quartered
2 sprigs parsley
3 cups cold water
salt
pepper
3 slices stale white bread, crusts removed
1 1/2 cups finely ground walnuts
1/2 tsp paprika
1 clove garlic, crushed (optional)

For Serving-
1 tbsp walnut oil (can get in health food stores.. expensive)
1/2 tsp paprika
finely chopped parsley, (optional)

1. Place chicken in a medium-sized pan with onion, carrot, parsley and
water. Bring to a slow simmer, skimming when necessary. Add 1 1/2
tsp salt and pepper to taste. Cover and simmer gently for 1 1/2 hours
- do not boil as this makes the flesh stringy.
2. Cool a little, then remove chicken to a plate. Strip off flesh,
returning skin and bones to a pan. Boil stock with bones and skin
until reduced by half. Strain and reserve stock.
3. Cut chicken meat into 5 cm (2 inch) strips and place in a bowl.
Moisten with 2 tbsp stock, cover, and chill.
4. Soak bread in a little chicken stock, squeeze and crumble into a
bowl. Add walnuts, paprika, and garlic if used. Combine and pass
through a food grinder using a fine screen, or process in the food
processor or blender.
5. Slowly beat in 1 cup warm chicken stock, adding a little more if
necessary to make a smooth thick sauce. Adjust seasoning with salt
and pepper.
6. Mix a third of the walnut sauce gently into chicken. Shape chicken
mixture into an attractive mound on a shallow dish and spread
remaining sauce over it. Cover lightly with plastic wrap and chill.
7. Steep paprika in walnut oil for 10 minuteso r longer and drizzle
over the top just before serving. Garnigh with chopped parsley if
desired. Serve cold with salad accompaniments.
*note to make own walnut oil--
To extract oil from walnuts, chop shelled walnuts roughly and press a
few pieces at a time in a garlic press. For 1 tbsp of oil, you will
require 6-7 walnuts. In Turkey the chopped nuts are enclosed in butter
muslin and squeezed, but the press is much easier.

Koshari

Koshari

3/4 cups brown or green lentils, washed
5 cups water or chicken broth
salt
1/2 cup fideo vermicelli (lots of ppl actually use macaroni)
2 tbsp olive oil
1 cup rice
1 3/4 cups water or chicken broth
salt

Garnish:

2 onions, slivered
2-4 tablespoons olive oil
Tomato sauce:
1 small onion, chopped
2 tbs olive oil
1 clove garlic, minced (ok I cheated, I usually put about 3)
1 can whole tomatoes (14-16 oz)
1 tsp vinegar
1/2 tsp cumin
salt
pepper

Green Chili Vinaigrette (I only do this sometimes)

3 cloves garlic, crushed
salt
1/4 tsp cumin
1/3 cup vinegar (recipe says wine vinegar but I only have white over here)
1/2 cup olive oil
2 serrano chilis, seeded and minced

1. Boil the lentils, covered in the salted water or broth until tender but
not sticky, about 1 1/4 hours. Drain any excess water
2. Brown the vermicelli in 2 tbsp olive oil and add the rice, stirring to
coat every grain. Pour on the 1 3/4 cups water with added salt (or broth),
cover, and simmer until tender, about 20 minutes or so (keep ur eye on it
though so it doesnt burn or form a big old crust) If using macaroni Id cook
it separate from the rice.
3. Meanwhile, slowly cook the slivered onions for the garnish in the 2-4 tbsp
olive oil until dark brown and crisp. Remove from the heat and set aside.
4. For the Tomato sauce, lightly sauté the chopped onion in 2 tbsp olive oil.
Add the garlic and cook for another minute. Whirl the tomatoes and vinegar
in a food processor or blender and add to the garlic and onions. Stir to
mix well, add cumin, season to taste with salt and pepper, and simmer,
covered for around 10-15 minutes.
5. Combine the vinaigrette ingredients separately
6. Turn the cooked rice and pasta into the lentils. If you feel that it
needs more cooking, sprinkle with a little water, cover ad simmer until its
all tender.
7. To serve, u can do a few different things. you can:
* mound the pilaf onto a platter and put the tomato sauce and vinaigrette
into separate small bowls to be spooned over each dish as desired.
*what I really do- I usually dont make the vinaigrette (most Egyptians dont
either) and I just pour the tomato sauce over the pilaf and mix it really
well. I usually have a nice plate of torshi (pickled veggies) on the side
too.
8. Top with the crispy onions! YUM YUM