Turkey Satsivi

Main Dishes | Georgian cuisine

⏳ Time

7 hours + 8 hours

🥕 Ingredients

🍽️ Servings

Description

Satsivi should be served with lavash, polenta, or corn flatbread.

Ingredients

Turkey - 6 lbs
Shelled pumpkin seeds - 28.2 oz
Onion - 21.2 oz
White Pepper (whole) - 0.9 oz
Uchiko Suneli - 3 spoons
Garlic - 0.9 oz
Clove - 0.2 oz
Saffron - 2 spoons
Salt - to taste
Champagne Vinegar - 2 spoons

Step by Step guide

Step 1

Place the turkey in a deep pot and cover it with water. Boil, then remove and let it cool.

Step 2

Skim the fat from the broth, then sauté finely chopped onion in a deep skillet or pot. Strain the remaining broth and let it cool slightly.

Step 3

Pass the walnuts through a meat grinder 2-3 times to ensure there are no hard chunks left.

Step 4

Add the chopped nuts to the onions. Dilute with broth, let them swell, and add all the spices except for the vinegar. Gradually add the remaining broth; it's better to start with half the broth and then add more little by little to avoid mistakes. Cook the satsivi for 6 hours until it reaches the consistency of liquid sour cream, stirring constantly. If the satsivi burns, even a little, the taste will be completely different.

Step 5

Meanwhile, roast the boiled turkey in the oven for 20 minutes at 482°F. Remove it, let it cool, and cut it into portion-sized pieces—not too large, but not too small, similar to those used in a stew.

Step 6

When the mixture has thickened and the flavor indicates that the dish is on the right track, add the diced turkey. Once the satsivi comes to a boil, add 2 tablespoons of white wine vinegar, stir, and turn off the heat. Place it in the refrigerator overnight to allow the dish to infuse and develop its flavor.