Satsivi

Ingredients

Quantities for 8 servings.

• 2 kg Turkey or chicken
• 700 g Walnuts
• 3 piece Onions
• 10 clove Garlic
• 2 tbsp Khmeli suneli
• 1 tbsp Marigold petals
• 1 tbsp Ground coriander
• 0.5 tsp Cinnamon
• 0.5 tsp Ground cloves
• 3 tbsp Wine vinegar
• 60 g Butter
• to taste Salt

Method

1. Simmer the bird in salted water for an hour, lift it out and roast it at 200 °C for twenty minutes to colour.
2. Strain the broth, skim the fat and soften the finely chopped onion in it.
3. Grind the walnuts twice and press the released oil out by hand into a separate cup.
4. Crush the garlic with salt and the spices and work it into the walnut mass.
5. Let the walnut mass down with warm broth to the thickness of pouring cream and stir it into the onion.
6. Warm the sauce twenty minutes on the lowest heat without letting it boil, and stir in the vinegar.
7. Joint the bird, cover it with the sauce and chill it at least six hours. Drizzle the walnut oil over before serving.