Satsivi - nutty sauce prepared according to the recipe of Georgian cuisine, usually served with cold boiled turkey or chicken. This sauce even gave the name to the satsivi dish of the same name - slices of cold turkey covered in nutty sauce. There are hundreds, and perhaps thousands of delicious and thick seasoning recipes, for the preparation of which each housewife has a secret. Prepare it with pomegranate juice, with wine vinegar, with flour or without flour, with onions or without onions. In this recipe, lemon juice, thick walnuts and a little wheat flour will give acid, and piquancy, traditional Georgian seasonings - hops-suneli, imeretinsky saffron, garlic and cilantro.
Remember that the dish is served cold, it can be stored in the refrigerator for 1-2 days, which is very convenient: chicken or turkey can be cooked on the eve of the holiday.
- Cooking time: 30 minutes
- Amount: 300 g
Ingredients for the Satsivi nut sauce
- 150 g of peeled walnuts;
- 200 ml of chicken broth;
- 80 g onions;
- 3 cloves of garlic;
- 50 g cilantro;
- 1 lemon;
- 15 g wheat flour;
- 7 g hops-suneli;
- 3 g of imeretinsky saffron;
- 15 g chicken fat;
- salt, sugar, pepper.
Method of cooking Satsivi nut sauce
We press garlic cloves with a knife, remove the husks. Put cloves in a mortar, pour a small pinch of salt and rub to a creamy state.
Wash peeled walnuts with warm water, dry them, chop them into small pieces with a knife and also rub them in a mortar until smooth. Modern technologies allow you to chop garlic and nuts quickly, for this you can use a blender.
A bunch of fresh cilantro (only leaves without stems) are chopped very finely. If for some reason this herb is not to your taste, then you can take cilantro and parsley in equal proportions or dispense with cilantro.
Chop onions finely. Instead of bulb, since it has a rather sharp taste, you can take shallots or white sweet onions.
Heat chicken fat in a frying pan, throw onions, pour 30 ml of chicken broth. Cook the onions for 10-12 minutes, until it becomes completely transparent and tender.
Pour wheat flour into the pan, stir, fry until light cream in color.
Add Imeretinsky saffron, pour the chicken broth, mix, so that there is no lumps of flour. Heat the mixture to a boil over a quiet fire, cook 6-7 minutes.
Squeeze lemon juice through a sieve so that the lemon seeds do not accidentally fall into the dish. For this amount of ingredients enough juice of a small lemon or half a large one.
Now we put the pounded walnuts and garlic. Pour the traditional Georgian seasoning hop-suneli and add the finely chopped cilantro. Mix the ingredients, pour the salt to your liking.
Put the pan on a small fire, again heated to a boil, but do not boil.
Satsivi - peanut sauce is ready.
Now it remains to cook what to serve it with. It can be boiled chicken or turkey, baked eggplants, even fish or veal. Pour over any of these foods with sauce and leave in the fridge for a few hours. Serve cold. Enjoy your meal!