Satsivi Recipe

Ingredients

• Turkey 55 oz
• Water 1½ l
• Onion 9 heads
• Thyme 1 sprig
• Ghee 5 oz
• Corn Flour for Polenta 0 oz
• Walnuts 20 oz
• Garlic 3 cloves
• Ground Black Pepper 1 tablespoon
• Ground coriander 1 tablespoon
• Clove 2 pieces
• Khmeli-suneli 1 tablespoon
• Saffron ½ spoons
• Malt Vinegar 1 tablespoon
• Salt to taste

Step-by-Step Guide

Step 1

Place the turkey meat in a pot of water, bring it to a boil, skim off the foam, add an onion and a sprig of thyme, and simmer for 30–40 minutes over low heat.

Step 2

Strain the broth, pat the meat dry, season with salt, and sauté it in clarified butter until golden brown.

Step 3

In a skillet, heat 70 grams of clarified butter and sauté the chopped onion in it.

Step 4

In a saucepan, melt an additional 70 grams of butter, add the flour, mix well, and gradually pour in 600 ml of turkey broth, stirring to avoid lumps, and bring to a boil.

Step 5

Blend the walnuts together with the garlic, pepper, coriander, cloves, saffron, and khmeli-suneli. You can add a little broth from the sauté pan to make blending easier. Combine the blended walnuts with the broth and onion, then place on low heat and simmer for 15 minutes.

Step 6

Add vinegar and salt to taste, and heat over low heat for another 5 minutes.

Step 7

Cut the turkey into large pieces and pour hot satsivi sauce over it. Allow it to cool completely and serve cold.