Recipe Catalog

Satsivi made from chicken with walnuts and anise is one of the most exquisite dishes of Georgian cuisine. Its roots go back centuries when nuts and spices were used to create rich sauces. Tender chicken meat simmered in a fragrant nut-spice sauce acquires a velvety texture and rich flavor. Anise adds a light sweetness that complements the richness of the walnuts and cumin. This dish is perfect for festive gatherings as well as cozy family dinners. Satsivi is traditionally served chilled, making it special among hot meat dishes. Its thick, rich sauce pairs wonderfully with lavash or fresh bread, while its spicy aroma awakens the appetite. A true delight for connoisseurs of Georgian gastronomy!

Chicken satsivi with cloves and cinnamon is a dish enveloped in the aromas of spices and a rich culinary history. Although traditionally associated with Georgian cuisine, variations with Italian notes reveal it in a new light. The thick nut sauce with garlic, cloves, and cinnamon gives the chicken an extraordinary depth of flavor, blending sweet, spicy, and slightly sharp notes. Prolonged chilling makes the dish rich and harmonious. It pairs perfectly with fresh herbs and light sides. Satsivi is not just a treat but a true celebration for gourmets that unveils the traditions of spicy cuisine and the art of flavor pairing.

Chanakhi with satsivi sauce is a true Georgian gastronomic delight, infused with the aromas of spices and fresh vegetables. This traditional dish preserves the culinary traditions of the region and consists of slow-cooked lamb with coarsely chopped vegetables that gradually absorb the juices of the meat and spices. The satsivi added at the end gives a rich nutty texture and exquisite spiciness. The dish is rich, with deep flavor and a slight acidity from tomatoes, while herbs complete it with fresh notes. It pairs perfectly with lavash, allowing you to enjoy the fullness of its rich sauce. Chanakhi with satsivi is a soulful, warming dish ideal for leisurely evenings with family or friends.

Chicken carpaccio with satsivi sauce is a refined dish of Georgian cuisine that embodies the richness of flavors and traditions of the Caucasus. Tender chicken fillet, steamed with gelatin, acquires a dense texture and pairs perfectly with the nutty satsivi sauce. The sauce, rich in aromas of walnuts, garlic, onions, and spices, has a velvety consistency and mild spiciness. The origins of this dish can be found in ancient Georgian traditions where nut sauces were an integral part of culinary heritage. Carpaccio with satsivi sauce is an excellent appetizer for festive tables that surprises with its depth of flavor combination. Serving it with cilantro adds freshness to the dish while the elegant thin slices of chicken make it light and pleasant to perceive.

Cauliflower has long become something of a budget meat substitute: it has flesh, creaminess, protein content, and in general it resembles chicken. And, let's be honest, chewing elastic inflorescences fried until golden brown is more pleasant than soy imitation of meat cutlets. Sergey Navasartov takes advantage of the similarity of cabbage to poultry, complementing it with satsivi sauce. And for volume of taste, he also adds a Middle Eastern spice mix harissa, but if you do not have it in your kitchen , take adjika, it will also successfully add an interesting spicy note to the cabbage. Recipe from Sergey Navasartov, chef of the restaurant "Noev Kovcheg".

Eggplant satsivi with walnuts is a true gastronomic masterpiece of Georgian cuisine. This exquisite recipe has roots in ancient traditions when satsivi was made with walnut sauce for festive feasts. Here, eggplants serve as a tender base, while the filling of fried onions, garlic, and walnuts gives the dish a rich flavor with a hint of spiciness. Wine vinegar adds a subtle tanginess, and herbs refresh the composition. After marinating for several days, satsivi gains depth of flavor and becomes even more aromatic. It is enjoyed chilled, savoring the silky texture of the eggplants and the rich walnut dressing. This dish pairs wonderfully with Georgian bread and aromatic wine, highlighting the richness of Caucasian culinary traditions.

Duck Satsivi from 'Duck Farm' is an exquisite dish of Georgian cuisine, where tender duck meat is combined with a rich nut sauce. The origins of this dish date back centuries when Georgian chefs skillfully blended spices and nuts to create thick aromatic sauces. In this version, the duck meat is slow-cooked until incredibly tender and infused with broth. The nut sauce with pistachios and walnuts gives the dish a velvety texture and a hint of sweetness, while spices and herbs add a spicy Georgian touch. Satsivi is perfect as a festive treat or for a leisurely family dinner. It pairs harmoniously with fresh bread and a glass of white wine, creating true gastronomic delight.

Satsivi with turkey and walnuts is a gem of Georgian cuisine that immerses you in the atmosphere of Caucasian hospitality. The dish features a rich nutty flavor with a slight tang from wine vinegar, seasoned with aromatic spices and fresh herbs. Originally made with chicken, the turkey version makes it even juicier and richer. The walnut sauce infused with the aromas of cilantro, garlic, and khmeli-suneli perfectly soaks into the turkey pieces, creating a unique taste. This dish is traditionally served cold, allowing all ingredients to unfold and unite into a single gastronomic pleasure. Satsivi is perfect for festive gatherings where it consistently becomes a favorite among guests. Enjoy the taste of Georgia in every bite!

Chicken Satsivi is a refined dish inspired by Georgian culinary traditions but interpreted with an authorial approach. Tender chicken meat soaked in a rich walnut sauce creates a harmony of flavors where the creamy texture of the nuts intertwines with subtle spicy notes of anise and cumin. This sauce envelops the chicken, filling it with a velvety taste while the soft aroma of spices adds mystery. The flavor of the dish unfolds gradually: first the richness of walnuts, then a slight acidity finishing with a warm trail of spices. Satsivi is perfect for a leisurely dinner, enjoying exquisite combinations and revealing deep gastronomic nuances. It is served chilled or slightly warm, complementing the atmosphere of home comfort and sophistication.

Satsivi made from poultry is an exquisite dish from Georgian cuisine where a nut sauce transforms simple chicken into a true gastronomic masterpiece. Tender chicken fillet is first boiled with aromatic spices and then baked to a golden crust, acquiring a rich flavor. The main charm of the dish is the velvety nut sauce with garlic, coriander, saffron, and khmeli-suneli that envelops the meat pieces, giving them a characteristic spiciness and depth. After adding wine vinegar, satsivi gains a subtle tanginess while the long infusion allows all the richness of flavor to unfold. Served chilled, it perfectly complements the festive table. This dish not only delights the palate but also transports one to the traditions of Georgian hospitality where food symbolizes warmth and friendship.

Eggplant Satsivi is an exquisite dish infused with the spirit of culinary traditions. Its base consists of tender eggplants fried to a golden hue and then drenched in a rich nut sauce with hints of pomegranate juice and fresh herbs. This dish balances the spiciness of green pepper, the tartness of pomegranate, and the soft texture of nuts, creating a unique flavor harmony. Satsivi can be served cold, making it an ideal appetizer for summer evenings. Its roots trace back to Georgian cuisine where meat is traditionally used, but the eggplant variation has gained popularity among gourmets who appreciate plant-based alternatives. This dish is perfect for festive tables, enchanting guests with its rich taste and aroma.

Satsivi of the Totibadze brothers is a traditional Georgian dish as interpreted by the aunt of the artists Georgy and Konstantin, Nana Konstantinovna. Satsivi is the name for both the nut sauce with spices and the dish with it. There are as many satsivi recipes as there are Georgian housewives who cook it. But the basics remain the same: it is always a large quantity of walnuts crushed in a mortar, cilantro, a mixture of khmeli-suneli or, better, utskho-suneli - a seasoning made from blue fenugreek. The main thing in this dish is the sauc

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.

Recipe provided by the Chicken Run restaurant.

Satsivi with chicken is a famous dish of Georgian cuisine that embodies its rich traditions and intense flavors. The origins of this recipe date back to ancient times when walnut sauce was considered a symbol of sophistication and used for court feasts. Tender chicken meat soaked in thick walnut sauce with aromatic spices creates a unique combination of softness and spiciness. Walnuts give it a velvety texture, while ucho-suneli, garlic, and cilantro provide a characteristic spicy aroma. The heat of chili pepper adds a subtle note of exciting spiciness. Satsivi is traditionally served chilled, making it an ideal dish for warm days or festive gatherings. The taste of this dish unfolds gradually, leaving a long-lasting pleasant aftertaste and a desire to try more.