This is an Anatolian dish of Circassian origin, although the Armenians also claim it as their own. Its pale colour is believed to reflect the complexions of the Circassian women who, famed for their fair features and beauty, were captured to serve the Ottoman sultans in the harems, as concubines and wives. A true çerkez tavuğu is made with fresh coriander leaves, used liberally in traditional Circassian cooking but omitted by the tamer palates of the Istanbul chefs. If you prefer the Istanbul version, without coriander, finish the dish by spooning a little melted butter and kırmızı biber over the top. A less common dish, prepared in the same way, is çerkez fasulye, which is made with broad beans. Both are ideal for lunch and buffets.
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