Walnut sauce (also known as walnut paste) (Georgian: საცივი) is a food paste made primarily from walnuts and popular in Georgian cuisine.
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There are numerous varieties of walnut sauce, and Georgian cuisine itself boasts of dozens of them.[1]
Bazha (Georgian: ბაჟა) 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 used by Georgians in their cooking.[1]
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, combination of dried herbs, vinegar, cayenne pepper, and salt to taste
Boiled turkey or chicken pieces submerged in satsivi is one of staples of winter holiday feasts.
Here is a recipe of Satsivi of turkey/chicken:
Put a signed, drawn and thoroughly washed turkey into a saucepan. Cover it with water and boil. Remove scum in the process of boiling. Take the boiled turkey out of the pan and spread salt over it. Remove the fat from the broth and stew finely shredded onions on it. Mince walnuts through a mincing machine 2–3 minutes. Pound garlic, coriander, pepper, saffron, cinnamon, dilute them in vinegar. Leave 2/3 of the broth in the pan, put the prepared mass and stewed onions into the pan. Boil for 8–10 minutes. Cut the turkey into the medium size pieces and put them into the pan. Remove it from the stove in about 10 minutes.