Spices from our online store that you will need for cooking:
Utsho suneli, dried cilantro, Imeretian saffron, bay leaf, red crushed pepper, dry adjika.
Ingredients
Turkey 1.5 kg
Peeled walnuts 2 cups
Onion 3 pieces
Flour 3 tbsp.l.
Garlic
Wine vinegar 3 tbsp
Butter
Preparation
Cut the turkey into pieces, put it in boiling water and cook for about 20 minutes with bay leaf. Then remove from the broth, put in a baking dish and bake in the oven until a browned crust forms. We will save the broth for making the sauce, and remove the turkey from the skin and bones and cut into pieces.
We prepare the sauce.
Finely chop the peeled onion. Walnuts are ground into powder with a blender. Fry the flour in a frying pan until creamy. In another pan, melt the butter, fry the onion over very low heat.
Add spices to the nut powder: utsho suneli, dried cilantro, Imeretian saffron, red crushed pepper and dry adjika and salt.
Add flour, nut mixture and wine vinegar to the fried onion.
Dilute this sauce with hot broth to the consistency of liquid sour cream. Boil it for about 7 minutes on low heat (do not allow boiling!). Add garlic.
Add the turkey pieces, peeled from the skin and bones, to the sauce to warm them up for five minutes.
When the dish cools down, we hide the satsivi in the refrigerator for at least 4 hours. The sauce should not only thicken, but also properly soak and marinate the meat.
Satsivi is ready! Enjoy your meal!!!
Utsho suneli, dried cilantro, Imeretian saffron, bay leaf, red crushed pepper, dry adjika.
Ingredients
Turkey 1.5 kg
Peeled walnuts 2 cups
Onion 3 pieces
Flour 3 tbsp.l.
Garlic
Wine vinegar 3 tbsp
Butter
Preparation
Cut the turkey into pieces, put it in boiling water and cook for about 20 minutes with bay leaf. Then remove from the broth, put in a baking dish and bake in the oven until a browned crust forms. We will save the broth for making the sauce, and remove the turkey from the skin and bones and cut into pieces.
We prepare the sauce.
Finely chop the peeled onion. Walnuts are ground into powder with a blender. Fry the flour in a frying pan until creamy. In another pan, melt the butter, fry the onion over very low heat.
Add spices to the nut powder: utsho suneli, dried cilantro, Imeretian saffron, red crushed pepper and dry adjika and salt.
Add flour, nut mixture and wine vinegar to the fried onion.
Dilute this sauce with hot broth to the consistency of liquid sour cream. Boil it for about 7 minutes on low heat (do not allow boiling!). Add garlic.
Add the turkey pieces, peeled from the skin and bones, to the sauce to warm them up for five minutes.
When the dish cools down, we hide the satsivi in the refrigerator for at least 4 hours. The sauce should not only thicken, but also properly soak and marinate the meat.
Satsivi is ready! Enjoy your meal!!!
