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Nut sauce (bazhe)

20 servings

60 minutes

Bazhe is the basis of any satsivi, be it with chicken or pike perch. It is added at the end of cooking, in the sauce the pieces of poultry or fish slowly cool, soaking up the nutty aroma. The walnut version of bazhe is better known in the world, but in good Georgian homes it was traditionally prepared from the more delicate hazelnuts.

Energy value per serving
CaloriesProteinsFatsCarbohydrates
167.7
kcal
3.9g
grams
16.5g
grams
2.2g
grams
Ingredients
20servings
Walnuts
500 
g
Garlic
2 
clove
Coriander
1 
bunch
Khmeli-suneli
5 
g
Utskho-suneli
5 
g
Ground red pepper
7 
g
Saffron
3 
g
Wine vinegar
1 
tsp
Salt
 
to taste
Cooking steps
  • 1

    Pass the nuts through a meat grinder to turn them into a paste.

    Required ingredients:
    1. Walnuts500 g
  • 2

    Gradually, while stirring the nuts, pour in water in a thin stream to dilute the sauce to the consistency of liquid sour cream.

  • 3

    Peel and crush the garlic in a mortar.

    Required ingredients:
    1. Garlic2 cloves
  • 4

    Add chopped cilantro leaves to the mortar.

    Required ingredients:
    1. Coriander1 bunch
  • 5

    Add a generous pinch of salt.

    Required ingredients:
    1. Salt to taste
  • 6

    Add khmeli-suneli, utsho-suneli, red pepper, and saffron to the sauce.

    Required ingredients:
    1. Khmeli-suneli5 g
    2. Utskho-suneli5 g
    3. Ground red pepper7 g
    4. Saffron3 g
  • 7

    Also add crushed garlic with greens.

    Required ingredients:
    1. Garlic2 cloves
  • 8

    Mix

  • 9

    Pour vinegar into the sauce.

    Required ingredients:
    1. Wine vinegar1 teaspoon
  • 10

    Mix again.

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