Kırşehir-Style Chicken Çullama
Kırşehir çullama starts with a base of toasted flour cooked in chicken stock. Shredded chicken and red pepper butter go on top. This home adaptation serves 4 and uses cooked thighs and unsalted stock in place of poaching the whole chicken in the regional specification. Allow 12 minutes to prepare and about 25 minutes on the stove. Why should the base still flow in the pan?It thickens as it sits on the plate. If a track drawn with a spatula fills in slowly, it is ready to serve. Related recipe and sourcesEgg drop soup with chicken stock · Turkish Patent registry, Kırşehir Çullaması · USDA FSIS, reheating food Nutrition is estimated from cooked chicken and the catalog entry for stock. Total sodium is incomplete because values are missing for salt, tomato paste, pepper and stock.
Ingredients
Ingredients
Step-by-Step Method
Prepare the chicken
Shred 350 g cooked chicken with two forks. Measure 650 g stock and set aside 50 g to warm the chicken. Use the remaining 600 g for the flour base.
Toast the flour
Stir 80 g flour and 18 g sunflower oil continuously over medium-low heat for 5–7 minutes. When the mixture is pale straw-colored and smells toasted, take it off the heat. Let the vigorous sizzling settle.
Cook the base
Whisk the measured 600 g stock into the flour, adding it in small splashes at first. Add 12 g tomato paste and 5 g salt. Stir over medium heat until gently bubbling, then reduce the heat and cook for 5–6 minutes. A track drawn with a spoon should slowly fill in.
Warm the chicken before serving
Warm the shredded chicken with the reserved 50 g stock in a small covered pan over medium-low heat. If reheating cold cooked chicken, check that it reaches at least 74 °C with a food thermometer. If the base is too thick, spoon in some of the stock left in the pan after warming the chicken.
Add chicken and pepper butter
Divide the base among 4 shallow plates and arrange the shredded chicken on top. Melt 25 g butter in a small pan over low heat. Take it off the heat, stir in 2 g red pepper flakes, drizzle over the chicken and serve hot.
Chef's Tips & Tricks
Add the first ladleful of stock gradually. Once you have a smooth paste, the rest of the liquid whisks in more easily.