Satsivi on – Kolkh

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im30_37006

 

Ingredients:

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
cinnamon taste
white wine vinegar 1 st. a spoon
ground red pepper 1/2 hours. spoons
salt to taste

 

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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.

 

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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.

 

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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.

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