Megrelian Satsivi

1. 1

   Place the turkey in a pot, cover with water, and bring to a boil. Add the garlic cloves, cloves and cinnamon (wrapped in a small cotton bag or cheesecloth), herbs tied with string, and whole, peeled onion to the pot. Skim off any foam from the broth and cook over medium heat.

   60 min

2. 2

   Meanwhile, grind the walnuts 2-3 times in a meat grinder. Add dried coriander, marigold, blue fenugreek, salt, pepper, and knead by hand until oil starts to separate. Store the oil in a container.

   15 min

3. 3

   The turkey should be half-cooked. Transfer it to a baking sheet and roast in a well-heated oven until golden brown.

   45 min

   180°C

4. 4

   Remove the cooked spices from the broth. Gradually add the broth to the ground walnuts, straining it through a sieve. The broth should be warm, about 50 degrees Celsius.

   15 min

   50°C

5. 5

   Dilute the strained walnut mixture with the remaining broth to the desired consistency. Season with salt.

   5 min

6. 6

   Cut the roasted turkey into pieces, place them in a dish, and pour the satsivi sauce over them. Let it cool and serve. Before serving, drizzle with walnut oil.

7. 7

   Chill before serving.

   60 min

1 serving ≈ 450 g

Nutrition values are estimates. - means data is unavailable.