Satsivi

10 servings

180 minutes

Satsivi is both a sauce and a dish: in the latter case, it is poured over boiled turkey. In a few hours, the meat is soaked in the sauce and becomes very tender. In Georgia, satsivi is made very light. To do this, walnuts need to be peeled. As a side dish , satsivi is traditionally served with mamalyga.

Energy value per serving

• Calories: 1015.4
• Proteins: 127.8g
• Fats: 50.2g
• Carbohydrates: 17.1g

Ingredients

• Turkey: 1 pc
• Walnuts: 700 g
• Onion: 1 kg
• Imeretian saffron: 1 tbsp
• Ground coriander: 1 tbsp
• Ground black pepper: 1 tbsp
• Ground cloves: 0.5 tsp
• Coriander: 1 bunch
• White wine vinegar: 1 tbsp
• Garlic: 3 clove
• Salt: to taste

Cooking steps

1. Place the turkey in a large pot and cover it with water completely. Bring to a boil, skim off the foam, and cook for about an hour. Do not overcook.

   Required ingredients:

   • Turkey: 1 piece

2. Strain the broth and cool it down separately from the bird. Trim excess fat from the turkey; it will be useful later.

   Required ingredients:

   • Turkey: 1 piece

3. Preheat the oven to 180 degrees, place the turkey inside, and put a container of water at the bottom of the oven to help keep the meat juicy. Bake for an hour or until the turkey is browned.

4. Melt turkey fat in a pan and sauté chopped onion until lightly golden.

   Required ingredients:

   • Onion: 1 kg
   • Turkey: 1 piece

5. Grind walnuts with saffron, black pepper, coriander, cloves, cinnamon, and salt into powder.

   Required ingredients:

   • Walnuts: 700 g
   • Imeretian saffron: 1 tablespoon
   • Ground coriander: 1 tablespoon
   • Ground black pepper: 1 tablespoon
   • Ground cloves: 0.5 teaspoon
   • Salt:  to taste

6. Blend the cilantro with a small amount of water, just enough to help the blender. Then strain this green mixture through a sieve or cheesecloth. Only the juice is needed.

   Required ingredients:

   • Coriander: 1 bunch

7. Add cilantro juice to the nut mixture and mix well. In a mortar, crush garlic with salt, add it to the nuts, pour in a ladle of broth, and mix.

   Required ingredients:

   • Coriander: 1 bunch
   • Garlic: 3 cloves
   • Salt:  to taste

8. Cut the turkey into equal parts.

9. Bring one and a half to two liters of broth to a boil, gradually add the nut mixture while stirring with a wooden spoon, then add the onion while stirring, and finally the turkey.

   Required ingredients:

   • Walnuts: 700 g
   • Onion: 1 kg
   • Turkey: 1 piece

10. Bring to a boil, add vinegar, let it simmer for another 5 minutes on low heat, taste for salt and add if necessary. Then remove from heat, let cool, refrigerate and serve the next day.

    Required ingredients:

    • White wine vinegar: 1 tablespoon
    • Salt:  to taste

11. Then remove from heat, let cool, put in the refrigerator, and serve the next day.