turkey 1 piece
onion 500 grams
walnuts 800 grams
Garlic 5-6 cloves
coriander seeds 2.5 hours. spoons
saffron Imereti 2 hours. spoons
utsho seasoning suneli 2 hours. spoons
cloves to taste
white wine vinegar 1 st. a spoon
ground red pepper 1/2 hours. spoons
salt to taste
Rinse turkey, cut off visible fat. Carcass lay in a pan, pour 3 liters of water over high heat, bring the water dokipeniya, remove the foam, reduce the flame to low. During cooking, periodically remove the foam and cover the pan with a lid completely – the broth should be transparent. Bird boil until soft, remove, cool, cut into portions. Broth to cool until warm. Half of the cut fat to melt in a pan, fry the turkey pieces in it until golden brown and remove from the pan.
Add to the pan the remaining oil, then finely chopped onion. Passaged bow to full transparency on low heat. Walnuts miss 2-3 times through a meat grinder with a fine grid. Add crushed garlic, coriander, utsho suneli, saffron, cloves, cinnamon, hot pepper and ½ teaspoon salt. All mix thoroughly, ProMes hands as dough for 2-3 minutes. Then add vinegar and stir again. The finished nut weight gradually pour in the broth, stirring her rubbing movement. The resulting sauce is rubbed through a fine sieve or chop the blender.
Sliced turkey pour the sauce, stirring constantly to bring the sauce to a boil and preheat it a bird for 1-2 minutes. Satsivi Remove from the heat, leave to cool for 8-10 hours. Serve Satsivi cold, sprinkled with peanut butter.