Circassian Association of California
Adyghe Khasa


Adyghe Shipse and Pasta
– Circassian Walnut Sauce with Sticky Rice and Hot Pepper Oil –

  1. 1 cup short-grain rice
  2. ½ cup coarse grit bulgur wheat
  3. large chicken or small turkey
  4. ½ cup finely chopped nuts (soak in hot water to bleach walnuts of dark color; rinse well)
  5. 1 cup milk
  6. Salt – to taste
  7. Pepper – to taste
  8. Red pepper
  9. ½ cup flour
  10. 1 tablespoon butter
  11. 5 cloves of garlic
  12. Water
Poultry - Garlic Chicken:
Cut up chicken or turkey and add to full pot of water. Add salt to water, put on stove to boil poultry thoroughly. Remove chicken (or turkey) from boiling stock pot; do not discard the broth – its needed to thicken the walnut gravy! Remove chicken (or turkey) from pot, remove the skin and discard. Then crush garlic and combine with salt. Rub garlic marinade over each piece of poultry. Place in separate container for serving.

Pasta (Sticky Rice)
Soak the rice and bulgur wheat separately in bowls with cold water with a pinch of salt each for an hour. Then drain both into a colander and rinse well. Take the combined rice and bulgar wheat into one pot and add boiling water to just cover the top of the mixture. Place on stove on low heat until well cooked. Remove from stove top. When still warm, take a large spatula (preferably wooden) and knead the mixture together in the pot to form the ‘sticky rice”. After kneaded, remove from pot and knead into one molded platter. Brush with melted butter on top and then cut into small squares.

Shipse (Walnut Gravy)
Brown the flour by combining white flour with butter in a oven-safe pan. Put into an oven set to “warm”. As the butter melts, periodically toss the flour mixture until it is toasted (a very light tan). Once toasted, remove pan from oven. Combine equal parts of the browned flour, chicken broth and walnuts into a blender. After blending each batch, pour mixture into a large stock pot. Once all batches are blended, put pot onto stove with medium heat. Add in milk while stirring mixture. It’s very important to stir the pot often as the flour has a tendency to settle on the bottom of the pot and can easily burn. Once the mixture thickens (about 30 minutes) it is ready to serve.

Shibze Dagha – Pepper Oil
Chop ½ cup onion and sauté in pan with olive oil. Add hot red chili pepper and more olive oil. Remove from heat as not to burn.

Serving Suggestion:
Traditional way to serve this dish is as follows: Place sticky rice square into a bowl. Ladle walnut sauce added on top of rice square. Add hot pepper oil to taste. Serve a piece of chicken or turkey placing it into the bowl or as a side dish to be eaten with sauce.



Circassian Chicken:

3 ½ pound stewing chicken
1 small carrot, peeled and diced
3 tablespoons fresh parsley, chopped salt and freshly-ground black pepper, to taste
1 ¼ cup walnuts, chopped
3 slices of white bread
1 large onion, peeled and chopped
1 tbsp paprika

Combine the chicken, carrot, onion, parsley and 1.2l water in a large pan. Season with salt and black pepper then bring to a boil. Reduce to a simmer and cook, covered for 120 minutes, or until the chicken is cooked through and tender (if the chicken is older you will need to cook longer for the meat to be tender).

Remove the chicken from the pot and set aside to cool. Meanwhile, strain the stock and set aside. When the chicken is cool enough to handle strip the meat from the bones and shred. Run the walnuts through a meat grinder twice (reserve any oil that emerges and keep separately).

Soak the bread in a little of the reserved chicken stock until soft then squeeze out any excess liquid and combine with the ground nuts and onions. Season with black pepper then place the entire mix through the meat grinder 2 times. When the mixture is fine gradually add 240ml of the strained chicken stock to make a smooth paste. Combine half this paste with the shredded chicken meat in a bowl and spread evenly on a serving plate. Cover with the remaining walnut paste then drizzle the reserved walnut oil over the top and garnish by sprinkling the paprika on top.


Sauteed Chicken Breast

  • 2 pieces chicken breast; remove (or purchase without) bones, skin and fat. Packages typically have 4 pieces.
  • Salt and Pepper (and other interesting spices)
  • Small amount flour
  • PAM spray-on oil
  1. Wash chicken pieces and dry with a paper towel.
  2. Sprinkle salt and pepper on both sides.
  3. Coat them with flour (sprinkle, or shake in a bag).
  4. Let stand 10 minutes for the salt to soak in (optional).
  5. Spray a frying pan or wok with PAM or spread 1/2 tbsp oil in it, and warm up the pan.
  6. Using medium heat, brown both sides of the pieces.
  7. Add about 2 tbsp water (30ml) and cover the pan. Turn the fire lower.
  8. Let it steam for 5 to 10 minutes, taking care that a little vapor is coming out but the water doesn't boil away.
  9. Cut one open. If no blood runs out and the meat isn't obviously pink, it's done.


Chicken Broth

  • 4 pounds of chicken legs, rinsed
  • 14 cups of water
  • 1 teaspoon cumin seeds
  • 1.5 teaspoons allspice seeds
  • 1 teaspoon coriander seeds
  • 1/4 teaspoon rosemary seeds
  • 1/2 teaspoon peppercorns
  • 1 big 'ol bay leaf
  • 1 largish onion
Put all the seeds into a tea ball. Peel and quarter the onion. Put everything in the water and bring to a boil. Turn down, cover, and simmer for 60 to 90 minutes. Try to skim the scum off the top while it's simmering so that gross green stuff doesn't get all over everything. Remove and save the chicken pieces for soup meat. Throw out all the spices and the onion. Pour the broth through a strainer, and retain in the refrigerator or in the freezer. Skim off and discard the fat when you use the broth.

Makes about 14 cups of broth, and quite a bit of soup meat.


Sauteed Potato Slices


This is a great idea for a simple side-dish with an elegant dinner when last minute preparations need to be minimized.

  • 4 small to medium-sized potatoes
  • 2 tablespoons butter or olive oil
  • Herbs and seasonings to taste (see notes below)
  • Salt and pepper to taste
  • Freshly grated Parmesan cheese

Peel potatoes if desired. Cook in lightly salted boiling water until just done, about 20 minutes depending on size of potatoes. Drain. (This step can be done several hours ahead. Refrigerate until use.)

Cut cooked potatoes into slices about 1/4-inch thick. Heat oil or butter in fry pan over medium-high heat. Add potato slices and seasonings. Sauté until hot and lightly browned, about 10 minutes. Sprinkle with grated cheese and heat until slightly melted. Serve immediately.

Notes: The herbs used in this dish are dependent upon taste and the meal. Possibilities include, but are not limited to, garlic, rosemary, parsley, thyme, sage, or marjoram. Try to use herbs that will enhance the seasoning in the entree. If desired, the potatoes may be placed under a broiler after adding the Parmesan cheese for a crustier presentation.