Satsivi

Category: Culinary recipes

Ingredients

Turkey
Salt
Walnuts 400-450 g
Cilantro bundle
Garlic 5-6 large lobules
Capsicum hot peppers
Cinnamon
Carnation
Onion
Butter
Vinegar (wine)

Cooking method

  • 1. Cook the prepared turkey carcass (not chicken) after boiling for about 20 minutes, then salt and fry in the oven until cooked (I'm tricky - I cut it into portions right away, otherwise it won't fit into any pan).
  • 2. Pass the peeled walnuts, cilantro and garlic through a meat grinder, squeeze the oil out of the mixture (I did not think of what to do with the squeezed butter, but it smells just stupefying)
  • 3. Crush a bunch of cilantro, a few cloves of garlic, chilli, salt, cinnamon, cloves in a heavy mortar and add to the nuts (item 2). Pour everything with fat broth (6-7 glasses, faceted), and cook the mixture for 10 minutes. Add a spoonful or two of vinegar (wine) and boil for 5-10 minutes.
  • 4. 400-450 grams of onions, finely chop and stew in butter with 10 tbsp. l. broth and pour the onion mixture into a saucepan with sauce (p. 3) put the portion-cut turkey there and let it only boil. Put on a dish along with the sauce and cool. When serving, you can pour over hot melted sl. oil but you can not water.
  • Note:
  • Vinegar is only red wine or balsamic.
  • The sauce should be like thick sour cream. If it doesn't work, add Art. a spoonful of flour, diluted with cold. water and bring to a boil before combining with the turkey.

Note

This recipe is very time consuming, the output of satsivi is in very large quantities. Very tasty, but I rarely cook when more than 10 people come to visit. Serve as a main course (not hot).

The recipe is very time consuming but well worth it.

Alexandra
I gave your version satsivi recipe in the multicooker recipes section - many members of the forum have it.

It seems not very laborious, and the taste is exactly like the original.
Lika
Quote: Cat

squeeze the oil out of the mixture (I didn’t think of what to do with the squeezed oil, but it just smells stupefying)

add to bread with herbs and walnuts instead of regular butter, the nut flavor in bread will immediately intensify
And in satsivi, try another composition and order of adding spices:
1. Chop the nuts without herbs and garlic.
2. Khmeli-suneli (better from the market)
3. Adjika
4. Fried onions
and at the very end, in the place with the meat, put garlic and cilantro. Fenugreek in sotava hops-suneli gives a golden color, adjika pungency, and greens and garlic a crazy aroma. This is one of our favorite dishes.
Cooking time (without boiling meat) 30 minutes.
Cat
Lika, thanks, I will definitely try and report back. It's just that this (family) recipe was given to me by a friend from Abkhazia (I begged for a long time), so I did not change anything in it - it was checked "centuryami ".
verazato
May I share my recipe for satsivi? (I love this dish! Thanks to my friend and her Georgian husband !!!!)

I take:
chicken
1 onion
2 tbsp. walnuts
cilantro (you can dry it - for those who have not tasted fresh and for whom it smells, sorry, bedbugs)
3-4 cloves of garlic
an incomplete teaspoon of hops-suneli
saffron

Pour the chicken and onion with water, bring to a boil and cook for 5-10 minutes. At this time, I light the oven. I take out the chicken (do not pour out the broth (!)), Put it in a frying pan, brush it with salt as much as I can and fry it in the oven until tender. (Lyrical digression: I fry on an intense fire (oven without a thermometer, I can't tell the temperature), the crust turns out to be golden, crispy, my daughter stands and waits for the moment when I take out the chicken to crunch the crust).
When the chicken is cool, I take it apart into small pieces and put them in a saucepan.
While the chicken cools down, I pass the nuts, cilantro, garlic twice through a meat grinder (twice for greater uniformity, because my homemakers do not really like nut crumbs in the sauce). I add suneli hops and saffron. Slightly dilute with broth until mushy and mix.
I put the nut gruel in a saucepan on the chicken. Pour all this with broth so that the broth slightly covers the chicken. In general, you need to watch that the sauce does not turn out to be liquid, but remember that after standing, it will become thicker.
I try it for salt and add salt if necessary.
I let it brew for 2 hours.
Indescribably delicious !!!!! Especially with hominy!

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