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Kafkasyadan en güzel Çerkes Düğün videoları, <br />Çerkes Düğünleri

Kafkasyadan en güzel Çerkes Düğün videoları, <br />Çerkes Düğünleri

Welcome to the "Superman Can't Fly" family comedy channel
This channel is the only authorized channel
Others are pirated
The Superman family brings happiness to everyone every day
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Nā Kama Kai @ Pōkaʻī

démonstration de kamasutra naturel... <br />MDR

“This is a new media project of Beykent University students for New Media Project (IT Applications)”

Hello dear viewers!
in this video we asked people what they think about street art and how much space they give to art in their lives. We hope you enjoy watching it.

https://artxtanbul.wordpress.com/
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contact: artxtanbul@gmail.com

#art #streetart #interview #sanat #sokakröportajları

Stefan Deak <br />23-3-1991 Serbia 1.90 meters CB-LB Hungarian passport <br />Career: <br />2008 Vojvodina reserves Serbia <br />2008-09 Veternik Serbia <br />2009-11 Spartak Nalchik reserves Rusia <br />2011-12 Deportivo la Coruna Spain <br />2012 Hapoel Rishon Israel <br />2012-13 Siofok Hungary <br />2013- Deportivo la Coruna Spain

Kama the surfing pig

АДЫГЭ КУЛЬТУРЭРЭ & ФОЛЬКЛОРРЭ
АДЫГЭ НЭМЫС ADIGA NAMIS

Adiga Wedding - Adiga Nisa <br /> <br /> <br /> <br />Circassia Adiga Wedding, <br />Circassian Wedding, <br />Kavkaz Wedding

CIRCASSIAN CHICKEN - Traditional Turkish Mezze Dish Of Chicken With A Creamy Walnut Sauce

Music: Seyh Samil - Caucasian Music
Arrangement and Piano: Elvan A. ULUCINAR

In this episode, I'd like to share with you my version of CERKES TAVUGU, a great dish which we absolutely love. It is actually a mystery why it is called Circassian chicken because the Circassians are preparing it differently. And this plate is usually served as an appetizer but we love to eat it as a main dish.
CERKES TAVUGU is so easy to make and it tastes amazing.


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INGREDIENTS
1 whole chicken
2 cup walnuts (crumbled)
1/2 cup milk
2-3 slices day-old bread
1 clove garlic
1 carrot and 1 onion (chopped)
1 bay leaf
Salt & black pepper
Sweet paprika
Olive oil
Chopped parsley or coriander (for garnishing)

DIRECTIONS
Place the rinsed chicken into a big pan and fill it with water.
Add 1 tsp salt, a pinch of black pepper, 1 clove garlic, bay leaf,
carrot and onion.
Bring to a boil over medium high heat.
Using a spoon, skim off the foam.
Reduce heat to the lowest possible setting, and simmer for about
90 minutes, leaving the lid slightly ajar.
Transfer the bird into a bowl, strain the stock and reserve.
When chicken is cool enough to handle, remove and discard skin
and bones.
Tear the chicken into shreds.
Season to taste.
Cut the sides of the bread.
Toast the bread slices, totally optional but adds a nice extra flavor.
Repeat the same process with walnuts, if desired.
Place bread into bowl of a food processor and pulse a few times.
Transfer into a bowl, add 1/2 cup milk and mix.
Then, squeeze it dry and place back into bowl of the food processor.
Add walnuts, 1/4 cup olive oil, 1 tsp sweet paprika, a pinch of salt and pepper, you can also add 2-3 cloves of garlic if desired.
Pulse to combine.
Transfer mixture into a deep serving dish.
Add 1 cup reserved stock and mix.
Add the meat and mix.
Add 1 more cup of stock, mix again.
You may add more chicken stock if it seems too dry, but 2 cups
is usually enough.
Adjust seasoning then smooth the top with a spoon.
For the sauce, heat 2-3 tbsp olive oil in a small pan, over medium heat.
Add 1 tsp sweet paprika and cook for 1-2 minutes, stirring constantly.
Drizzle hot sauce over the Circassian chicken.
Garnish with chopped greens.
You may serve it warm, at room temperature or even cold, whatever your heart desires.

READY :) Thank You For Watching!
If you enjoyed the video please subscribe to my channel, leave a like and share your comments below for more recipes.

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The Winter Olympic Games are about to kick off in Sochi. But 150 years ago the slopes where the athletes are to compete was the site of a brutal war of conquest, when Russian troops drove the hundreds of thousands of Circassians from their homeland.<br />Read more: http://www.dw.de/program/europ....ean-journal/s-3065-9

How to make circassian shish kabob -- from vesti.ru

spartak nalchik