Main ingredients Walnuts | ||
Similar Chakhokhbili, Lobio, Pkhali, Khachapuri, Kharcho | ||
Satsivi
Satsivi (Georgian: საცივი, literally means 'cold dish' in Georgian; also known as walnut sauce) is a food paste in Georgian cuisine made primarily from walnuts and is used in various recipes. The term satsivi is also used as a generic name for a variety of poultry, fish and vegetable appetizers made with the satsivi sauce.
Contents
2 fine georgian food satsivi
Varieties
The varieties of walnut sauce are numerous, and Georgian cuisine alone boasts of dozens of them.
Bazhe
Bazhe (Georgian: ბაჟე) is the most versatile of Georgian walnut sauces, made with either red wine vinegar or pomegranate juice. As is typical of the Georgian palette, this sauce is slightly tart, as sweeteners are not usually used by Georgians in their cooking.
Satsivi
Satsivi (Georgian: საცივი) is a Georgian sauce made of walnuts and served cold, either as a dipping sauce for bread or sauce for boiled or fried game or fish. Traditionally, satsivi is made of walnuts, water, garlic, a combination of dried herbs, vinegar, cayenne pepper, and salt to taste. In this way, satsivi in the Caucasus is similar to the nut and/or legume-based paste sauces to the south, such as the hummus (which often contains garlic, lemon juice as a souring agent, and tahini, or sesame butter/paste) varieties found in Armenian, Syrian, Lebanese, or generically Levantine cuisine.
Boiled turkey or chicken pieces submerged in satsivi is a staple of winter holiday feasts. The dish as a whole is usually also referred to as satsivi. There are also vegetarian varieties of this dish made with eggplants or cauliflower.
A similar dish of boiled chicken with walnut paste is known as Circassian chicken in Turkish, Levantine, and Egyptian cuisine.
