Turkey Satsivi
10 servings
420 minutes
Turkey Satsivi is a traditional Georgian dish that impresses with its depth of flavor and velvety texture. Its sauce is based on walnuts, spices, and rich broth, creating a unique combination of nutty softness and spicy notes. Historically, satsivi is not just a dish but a true decoration of the festive table, especially in winter. It is prepared in advance to allow the flavors to develop and infuse. The cold serving makes it particularly refreshing. The turkey becomes tender due to long simmering in an aromatic sauce infused with Imeretian saffron and ucho-suneli. This dish pairs perfectly with Georgian flatbreads or boiled rice. The taste is rich, slightly tangy, with subtle notes of garlic and white pepper, while the addition of white wine vinegar adds a zesty freshness.
1
Place the turkey in a deep pot and cover with water. Boil, remove, and cool.
- Turkey: 3 kg
2
Remove fat from the broth, sauté finely chopped onion in a deep pan or pot. Strain the remaining broth and let it cool slightly.
- Onion: 600 g
3
Pass the walnuts through a meat grinder 2-3 times to ensure no hard lumps remain.
- Shelled walnuts: 800 g
4
Add crushed nuts to the onion. Dilute with broth, let them swell and add all spices except vinegar. Gradually add the remaining broth. To avoid mistakes, it's better to start with half of the broth and then add little by little. Cook the satsivi for 6 hours until it reaches a consistency of liquid sour cream, stirring constantly. If the satsivi burns even a little, the taste will be completely different.
- Shelled walnuts: 800 g
- Onion: 600 g
- Ground white pepper: 25 g
- Blue fenugreek (utskho-suneli): 3 teaspoons
- Garlic: 25 g
- Cloves: 5 g
- Imeretian saffron (marigold): 2 teaspoons
- Salt: to taste
5
Meanwhile, roast the boiled turkey in the oven for 20 minutes at 250 degrees. Remove, cool down, and cut into portion-sized pieces - not too large but also not small like in a stew.
- Turkey: 3 kg
6
When the mass thickens and the taste indicates the dish is correct, add the chopped turkey. Once the satsivi boils, add 2 tablespoons of white wine vinegar, stir, and turn off. Place in the refrigerator overnight to let the dish infuse and absorb the flavor.
- Turkey: 3 kg
- White wine vinegar: 2 tablespoons
