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    Home » Recipes » Main Dish

    Georgian Satsivi

    August 13, 2015 By Darlene at International Cuisine

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    Georgian Satsivi is a popular nutty sauce that can be enjoyed on nearly any type of meat or vegetable. Satsivi a classic Georgian recipe, especially loved around Christmas and New Year's made with turkey, but also enjoyed throughout the year with chicken. I was given this recipe by a friend named Maka who lives in the capital city of Tbilisi.  It compares with other Satsivi recipes and is a interesting and complex nut sauce served cold. In fact "tsivi" means cold in Georgian. I chose to make it with chicken and thoroughly enjoyed the ancient and rare dish from Georgia. Special thanks to Maka for sharing it with us!

    Georgian Satsivi

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    5 from 1 vote

    Georgian Satsivi

    Course Main Dish
    Cuisine Georgian
    Prep Time 45 minutes minutes
    Cook Time 2 hours hours 30 minutes minutes
    Total Time 3 hours hours 15 minutes minutes
    Servings 4
    Author International Cuisine

    Ingredients

    • 1 whole turkey or chicken
    • 1 lb. peeled walnuts
    • 5 teaspoons coriander ground
    • 1 teaspoon Imeretian saffron
    • 2 teaspoons chili ground
    • 1 teaspoon cinnamon ground
    • 2 cloves
    • garlic 6 cloves
    • 1 medium onion minced
    • 6 egg yolks 4 for chicken
    • salt to taste
    • 1 tablespoon white wine vinegar

    Instructions

    • In a very large pot place the small turkey or chicken and cover with cold water
    • Cook until tender removing froth during cooking.
    • remove the turkey or chicken and place breast side down on a roasting pan, Reserve the water from the pot you will need this later.
    • Place in a preheated 350 degree oven until browned.
    • If using turkey, the meat should be removed off the bones, the chicken can be cut up into pieces.
    • Now mince the nuts, you can use a mortar and pestle or best to use a meat grinder and put the nuts through twice. This is an important step, be sure to reserve any oil for later.
    • To the minced nuts add crushed garlic, saffron, coriander, cloves, cinnamon, chili and salt and mix together.
    • Add the egg yolks and continue mixing.
    • Add in the onion.
    • Using the reserved chicken or turkey stock add it to your mixture until you come up with a creamy consistency.
    • Make sure the mixture is cool and strain it through a sieve and pour it into a pan. Repeat this process 3-4 times until you get it to a very smooth cream like sauce.
    • Bring the sauce in a pot to heat up stirring with a wooden spoon but take care to not let it boil.
    • When the first bubbles appear, remove from the heat and put in your turkey or chicken meat.
    • Let the satsivi cool slightly and add the vinegar and salt to taste. Make sure not to add the vinegar while the satsivi is hot or it can turn black.
    • Serve cold with bread, red wine, and fresh herbs tarragon and cilantro.

     

     

     

    More Georgia

    • Georgian khachapuri
      Georgian Khachapuri (Cheese Bread)
    • Georgian salad
      Georgian Salad
    • Georgian eggplant rolls
      Badrijani Nigvizit (Eggplant rolls)
    • Georgian Khinkali
      Georgian Khinkali (Dumpling)
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    Filed Under: Georgia, Main Dish, Recipes

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