2 cups walnuts
¾ cup peanuts, peeled
1 petit pain, soaked in milk
1 onion, grated
1 tbsp butter
1 tbsp tomato paste, heaped
½ tbsp butter
2 garlic cloves, mashed
2 chicken or 1 turkey, cooked
Almonds, roasted
Pine nuts, roasted
- Grind nuts and bread in a food processor until smooth.
- In a pot, sauté onion in butter until translucent then add tomato paste and continue to cook for 2 more minutes.
- Temper broth into nuts mixture until the desired consistency is reached then pour over onions.
- Bring to the boil then simmer for 30 minutes stirring occasionally.
- Sauté garlic in butter and add to circassian sauce.
- Ladle circassian sauce into a serving bowl. Serve with rice and chicken or turkey. Garnish with almonds and pine nuts.