A FOOD TRADITION
Circassian Cuisine
Circassian cuisine in Jordan developed through Circassian communities established in Amman, Wadi Sir, Jerash, and other parts of the country after migration from the Caucasus in the late nineteenth century. It combines poultry, lamb, maize, wheat, onions, garlic, walnuts, and red pepper with techniques such as pounding, stuffing, simmering, and preparing dense sauces. Circassian chicken, served with a walnut and bread-based sauce, is the best-known example. Psihalive, a filled or folded pastry associated with Circassian households, and haliva, a sweet or celebratory preparation, illustrate the community’s broader repertoire. Jordanian Circassian cooking retains distinctive Caucasian forms while incorporating local Levantine ingredients and practices.
Dishes linked to this cuisine
1–5 of 5
Çerkez Tavuğu
Circassian shredded chicken folded into a creamy walnut sauce with garlic and paprika and served chilled.
Circassian Kalakay
A traditional layered Circassian pastry recorded in Eskişehir's migrant cuisine.
Circassian Kelem Dolması
Stuffed cabbage leaves from Eskişehir's Circassian culinary repertoire.
Eskişehir Dızmana
A soft, closely packed savoury pastry preserved in Eskişehir's Balkan and Circassian-influenced cooking.
Göceli Tarhana Çorbası
An Eskişehir Circassian-style tarhana soup enriched with cracked wheat groats.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.