Turkey with walnut sauce
4 servings
50 minutes
A classic version of satsivi, which uses turkey instead of chicken (William Pokhlebkin also insisted on this version). The consistency of the sauce depends on the amount of nuts, everything else is up to you: you can fry the onion instead of boiling it, and change the composition of the herbs as you wish. This recipe belongs to the artist Sergei Tsigal.
1
Clean the turkey from the skin and cut it into medium-sized pieces without removing the meat from the bones.
- Turkey: 1 kg
2
Put meat in a pot, add whole peeled onion and bunches of cilantro on top. Pour in a little water and boil until cooked.
- Onion: 600 g
- Cilantro: 2 bunchs
3
Cool the boiled onion and cilantro, then grind them with nuts and garlic using a meat grinder.
- Onion: 600 g
- Cilantro: 2 bunchs
- Walnuts: 300 g
- Garlic: 2 cloves
4
Separate the meat from the bones, put it back in the broth with the pureed ingredients. Season with spices and vinegar, and cook for a minute. Serve well chilled.
- Salt: to taste
- Ground black pepper: to taste
- White wine vinegar: to taste
