Satsivi according to Pokhlebkin's recipe
10 servings
60 minutes
Satsivi is a legendary Georgian dish, embodying sophistication and tradition. It features tender turkey meat soaked in a thick walnut sauce rich with garlic, spices, and saffron aromas. Historically served in the aristocratic homes of Georgia, it symbolizes wealth and hospitality. The walnut sauce with hints of coriander and khmeli-suneli creates a unique flavor balance: the slight acidity of wine vinegar highlights the richness of the nuts and spices. Satsivi is traditionally served cold, allowing the sauce to rest and reveal its full spectrum of aromas. This dish is perfect for festive gatherings, filling them with the warmth of Georgian cuisine and a richness of flavors.
1
Place turkey meat in a pot with water, bring to a boil, skim off the foam, add an onion and a sprig of thyme, and simmer for 30-40 minutes.
- Turkey: 1500 g
- Water: 1.5 l
- Onion: 9 heads
- Thyme: 1 sprig
2
Strain the broth, dry the meat, season with salt, and fry in melted butter until golden.
- Turkey: 1500 g
- Clarified butter (ghee): 170 g
- Salt: to taste
3
Heat 70 grams of melted butter in a pan and sauté the chopped onion in it.
- Clarified butter (ghee): 170 g
- Onion: 9 heads
4
Melt another 70 grams of butter in a saucepan, add flour, mix well, and gradually pour in 600 ml of turkey broth, stirring to avoid lumps and bring to a boil.
- Clarified butter (ghee): 170 g
- Cornmeal: 30 g
- Water: 1.5 l
5
Blend walnuts with garlic, pepper, coriander, cloves, saffron, and khmeli-suneli. You can add a little broth from the pan to make blending easier. Combine the nuts with the broth and onion, place on low heat and simmer for 15 minutes.
- Walnuts: 500 g
- Garlic: 3 cloves
- Ground black pepper: 1 teaspoon
- Ground coriander: 1 teaspoon
- Cloves: 2 pieces
- Khmeli-suneli: 1 teaspoon
- Imeretian saffron (marigold): 0.5 teaspoon
- Water: 1.5 l
6
Add vinegar and salt to taste, and heat on low for another 5 minutes.
- Wine vinegar: 1 teaspoon
- Salt: to taste
7
Cut the turkey into large pieces and pour hot satsivi sauce over it. Let it cool completely and serve cold.
- Turkey: 1500 g
