~ Sharkasseya ~

This sauce is named after a Turkish town. It is served with white rice and boiled chicken.
Sharkasseya is served on special occasions and posh receptions.
~ Ingredients ~
Soak peeled nuts in hot water to remove the inner skin. Grind finely in meat grinder or food processor.
Soak white toast in some cold stock for 30 minutes. Drain and add to walnut and mix well.
Heat stock and remove from heat when warm. Add walnut mixture to stock and whisk very well.
Place on medium heat and keep stirring very well for 15 minutes.
The recipe below includes "Ta'leya". You can omitted and have a lighter sauce.
Vegetarians can use vegetable stock and serve with white rice. It is delicious.
For the Ta'leya: (Optional)
½ head garlic, peeled and crushed
1 tbsp dry coriander
1 tbsp Ghee or butter
For the sauce:
½ kg shelled walnut
1 ½ cup chicken stock
3-4 white toast
salt, pepper & cayenne pepper to taste
Bring to boil then reduce heat. Leave uncovered on low heat until nuts are done. Mixture
should be somewhat thick and rich. If too thick, dilute with some stock. Season and serve in a sauce bowl on the side.
If using "Ta'leya" prepare it by heating shortening then add crushed garlic, coriander and seasonning.
Stir until golden. Add immediately to hot sauce, away from heat, then cover for 2 minutes. Uncvover, stir and
serve in sauce bowl on the side.
Serves 4-6.

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Walnut Sauce