Satsivi

Satsivi is a cherished traditional dish from Georgia, typically prepared with turkey or chicken, enveloped in a luxurious walnut sauce. The term "satsivi" does not only refer to this particular dish but also serves as a general label for various poultry dishes paired with a walnut sauce. The essence of satsivi lies in its sauce, a harmonious blend of walnuts, water, garlic, dried herbs, vinegar, cayenne pepper, and salt. Traditionally served cold, this sauce is a delightful complement to boiled or fried poultry. In Georgia, satsivi is a quintessential feature of winter holiday feasts.

Another notable Georgian walnut sauce is Bazhe, which is more liquid than satsivi and is a popular accompaniment for boiled or fried fish such as trout. Bazhe has a mildly tart flavor due to the absence of sweeteners, aligning perfectly with Georgian culinary tastes. These walnut-based sauces in Georgian cuisine bear a resemblance to nut and legume pastes found in other culinary traditions, such as hummus in Levantine cuisine.

For those who favor vegetarian options, variations of satsivi can be made with eggplants or cauliflower. A comparable dish in Turkish, Levantine, and Egyptian cuisines is known as Circassian chicken, which features boiled chicken with a walnut paste. Similarly, in Northern Iran's Mazandarani cuisine, a dish called "Aquz" provides a kindred experience. These walnut-centric dishes underscore the rich culinary diversity and shared influences throughout the region.