Satsivi in ​​Megrelian

Satsivi in ​​Megrelian

Category: Meat dishes

Kitchen: georgian

Ingredients
Fillet of baked (boiled / fried) turkey (poultry)	1.5-2 kg
Poultry broth	1.5 l
Onion	800 g
Peeled walnuts	450 g
Garlic	2-4 cloves
Cilantro (optional)	1 bundle
Wine vinegar	2 tbsp. l.
Imeretian saffron	1 tbsp. l.
Coriander	1 tbsp. l.
Black pepper	1 tbsp. l.
Cinnamon	¼ h. L.
Carnation	4 buds
Salt	taste
Bay leaf	1 PC.
Vegetable oil	for passivation

Cooking method

• Sometimes it is not possible to defeat all cooked
• Grind the nuts as much as possible in a blender - into flour. I shake the blender periodically, open it to check the grind.
• 
• Indeed, despite the fact that well-chopped nuts are visible on the walls of the bowl, large pieces can hide inside.
• In a coffee grinder (grinder / mortar) I grind the spices (except for lavrushka) and mix them with the nuts.
• 
• I add a ladle or a little more broth to the nuts, stir until a pasty state.
• Grind the chopped garlic with salt until gruel and add to the nuts.
• If you are not afraid of cilantro, grind it in a blender until mushy and squeeze the cilantro juice into a nut mixture (optional).
• I bring the broth to a boil (I used the meat juice from baking the turkey in the sleeve, after diluting it with water to the required volume), reduce the heat and start pouring nut butter into it in parts, stirring thoroughly, not allowing the nuts to stick together. When all the nuts are introduced, I let the mixture boil.
• 
• I cook on low heat for a couple of minutes.
• I add all the onions and stir well.
• 
• I cut the poultry meat into the same neat pieces.
• 
• I bring the sauce to a boil and put the poultry in it. Checking for salt and pepper. Add salt if necessary. In my case, this was not required, since the meat juice concentrate was quite salty.
• 
• Let it boil again and pour in the vinegar - it will help preserve the color and enhance the taste. I put the bay leaf.
• Cook for 5 minutes, turn off the stove. Let it brew under the lid for at least 10 minutes before serving.

The dish is designed for

10-12

Time for preparing:

35 minutes

Note

As you can see, when you already have both the poultry and broth, satsivi cooks very quickly!
This dish is good because it can be eaten both cold and hot.
Do not forget to serve plenty of white bread or pita bread. It's so delicious to dip it in sauce!

Source: Gastronome book "Georgian home cooking".

Thanks to the authors!

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