We enjoy this absolutely delicious dish only for special occasions. Walnuts and some spices add marvelous flavor to Turkey. The sauce is heavy and usually goes with some Gomi (cornmeal), but if you don’t like cornmeal you can try it with boiled rice. Very often this meal is served as an appetizer. Satsivi could be a good dinner for your big family.
One young turkey or one chicken
1.5 cupwalnuts
3-4 onions finely minced
4 garlic cloves
1 teaspoon "utskho suneli"
3 tablespoons of fresh cilantro
1 teaspoon of coriander seeds
1 teaspoon ground marigold
1 teaspoon ground cloves
1/4 cup wine vinegar
salt and paprica to taste
Clean and wash turkey or chicken well. Place it in a pot and boil. Preheat the oven to 350'F. Place the boiled turkey or chicken on a pan and roast it. To keep the turkey moist occasionally pour the pan juice all over it. Mince onions, add turkey fat from the stock to pan and saute until transparent. Grind walnuts and garlic finely. Mix marigold, cloves, utskho suneli, tablespoons of fresh cilantro, teaspoon of coriander seeds walnuts and garlic with onions, add turkey stock and bring to boil. Simmer this mixture for 10-15 minutes. Cut roasted turkey on small pieces and place them in a deep pot. Use salt and paprika to your taste, add vinegar, stir well and pour this sauce over the turkey. Let it stand a couple hours, until cool. Satsivi is best at room temperature.
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