Satsivi

Satsivi

Chicken satsivi
Course	Sauce, appetizer
Place of origin	Georgia
Main ingredients	Walnuts
Cookbook: Satsivi  Media: Satsivi

Part of the series on
Georgian cuisine ქართული სამზარეულო
Mineral water Borjomi Likani Nabeglavi Sairme
Foods and dishes Georgian bread Georgian cheese Ajapsandali Badrijani Chakapuli Chakhokhbili Chanakhi Chicken tabaka Chikhirtma Chkmeruli Churchkhela Gozinaki Ispanakhi Matsvnit Khachapuri Kharcho Khashi Khinkali Kubdari Kuchmachi Kupati Lobiani Lobio Mchadi Mujuji Pelamushi Pkhali Satsivi Shotis puri Sulguni Tolma Tklapi Tonis puri
Wines Georgian wine Alazani Aleksandrouli Badagoni Barakoni Khvanchkara Kindzmarauli Mtsvane Mujuretuli Mukuzani Rkatsiteli Saperavi Tsinandali Tsolikouri Usakhelauri
Vodka Chacha Eristoff
Sauces Ajika Tkemali
See also Kantsi Keipi Khmeli suneli Lagidze water Rtveli Supra Tamada Tarkhuna Utskho suneli

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.^[1]

Varieties

Walnut sauce

Sterlet with satsivi

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.^[2]

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.^[1] 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.^[3][4]

A similar dish of boiled chicken with walnut paste is known as Circassian chicken in Turkish, Levantine, and Egyptian cuisine.

See also

• Nigvziani badrijani
• List of sauces

References