Usually served during the feast days, “Koripoparani,” “Koripaparani” or “Kokoşka” reflects the culture of those who came from the village of Mustafapaşa (Sinasos) during the population exchange, and it is a delicious, local version of “Tirit”. Here comes “Koripoparani”, with its unique features but with a modern serving suggestion made by our chefs.

Directions: 

Boil the chicken with salt and a peeled whole onion until the chicken meat is falling off the bone.

Set aside the chicken broth, which will be used to soak the yufka (It is a thin dough type used in the production of pastries such as baklava (multilayered flaky pastry with walnuts, pistachios etc.) and börek (a general name for filled pastries in various shapes) in Turkish cuisine).

Spread the yufka over a greased baking tray and moisten with chicken broth. Place chicken pieces and crushed walnuts between the yufka.

Bake in an oven at 220oC/430oF until golden. Serve hot, drizzled with chilli butter.