Satsivi – A festive dish of turkey in walnut sauce
27 November, 2014
Satsivi – A festive dish of turkey in walnut sauce
For our American readers this week - let’s talk turkey about cooking turkey.
Satsivi is a traditional Georgian dish from the western part of the country. The main ingredient of the dish turkey (or sometimes chicken) is cooked with walnut sauce. As for the name, ‘Tsivi’ means ‘cold’ in Georgian, thus ‘satsivi’ can literally be translated as ‘cold dish’ and it is served cold. Notably, it is a favorite New Year treat on Georgian feasts.
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1 Turkey (or chicken)
1 kg walnuts
250 g onion
1 tbsp utskho suneli
1/4 tsp saffron
1 tsp of garlic cloves
1/2 tsp cinnamon
1/2 tsp dried coriander
2 cloves garlic
Salt, red pepper – to taste

Get the necessary ingredients ready: cloves of garlic, cinnamon, utskho suneli, dried coriander, red pepper. Mince the walnuts 2-3 times in the mincing machine. Boil chicken, let it cool; sprinkle it with salt and fry in the oven.
Cut the chicken into equal pieces. Chop onions finely and sauté them in fat, skimmed from the chicken broth. If it is not fatty enough, add butter. Put minced walnuts into the bowl. Add ground cloves, cinnamon, dried coriander, utskho suneli, saffron and pressed garlic.
Knead the walnut mass by hand, until oil is squeezed out. Set the walnut oil aside. Add sautéed onion and some broth to the walnut mass and blend; add as much broth as needed to the blended mass to give the mass a sour cream consistency. Pour the walnut mass in the broth and boil for 5-10 minutes; then put the pieces of chicken in it. Bring Satsivi to boil once again and remove it from the fire. Sprinkle Satsivi with extracted walnut oil and serve.

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