Sufra Dayma: Turkish "Sharkasseya" By Moushira Abdel-Malek Ingredients: 1 whole chicken (cut into 4 parts) 1 large onion (finely chopped) 1 cup fresh tomato juice 1/4 kg. walnuts 5 slices white toast 5 cups water + 1 chicken bouillon 1 tsp. crushed garlic 1 tsp. dry coriander Salt + pepper + grated nutmeg + 2 bayleaves + 2 cardamom pods Oil + Butter Method: Heat butter and oil in a large pan. Fry onion only until slightly coloured. Add chicken quarters on skin side. Fry gently until lightly goldened. Season with pepper and nutmeg. Add tomato juice, bayleaves and cardamom. Cover and simmer over medium heat for 20 minutes. Add hot water and bouillon. Continue simmering until chicken parts are cooked through. Remove chicken and strain stock, keeping chicken aside. Bring 2 cups of stock to the boil. Remove from heat and soak bread and walnuts, covered, for one hour. In the meantime, remove bone and skin from chicken parts. In an electric blender, blend soaked bread and walnuts into a smooth creamy texture. Pour into a pan over low heat, stirring continuously until well heated. Add chicken meat. Heat some butter and oil in a small frying pan. Add garlic, stirring until yellowish. Add coriander, stirring for one minute and immediately pour over hot sauce and chicken. Cover pan to keep flavour tightly. Serve immediately over rice.
