|Part of the series on|
Bazhe (Georgian: ბაჟე) is the most versatile of Georgian walnut sauces, made with either red wine vinegar or pomegranate juice. As is typical of the Georgian palette, this sauce is slightly tart as sweeteners are not usually used by Georgians in their cooking.
Satsivi (Georgian: საცივი) is a Georgian sauce made of walnuts and served cold ,either as a dipping sauce for bread or sauce for boiled or fried game or fish. Traditionally, satsivi is made of walnuts, water, garlic, combination of dried herbs, vinegar, cayenne pepper, and salt to taste. In this way, satsivi in the Caucasus is similar to the nut and/or legume-based paste sauces to the south, such as the hummus (which often contains garlic, lemon juice--a souring agent--, and tahini, or sesame butter/paste) varieties found in Armenian, Syrian, Lebanese, or generically Levantine cuisine.
Boiled turkey or chicken pieces submerged in satsivi is a staple of winter holiday feasts.
Recipe of Satsivi of turkey or chicken:
Put a singed, drawn and thoroughly washed turkey into a saucepan. Cover it with water and boil. Remove scum in the process of boiling. Take the boiled turkey out of the pan and spread salt over it. Remove the fat from the broth and stew finely shredded onions on it. Mince walnuts through a mincing machine 2–3 minutes. Pound garlic, coriander, pepper, saffron, cinnamon, dilute them in vinegar. Leave 2/3 of the broth in the pan, put the prepared mass and stewed onions into the pan. Boil for 8–10 minutes. Cut the turkey into the medium size pieces and put them into the pan. Remove it from the stove in about 10 minutes.This recipe is usually used in the 'Georgian' style dish.
|This Georgian cuisine-related article is a stub. You can help Wikipedia by expanding it.|
|This food-related article is a stub. You can help Wikipedia by expanding it.|