вторник, 8 ноября 2016 г.

Satsiv: My family's traditional dish.

Hello dear reader. I have talked to my mother and gained few information about her famyli's national/traditional dish. My mother's origins come from Georgia. My grandfather's blood is duke Chikovani, so my mom is half-blood georgian and half-blood armenian. She told me about Satsivi, because she is used to it from her childhood years.
Satsivi is a Georgian sauce made of walnuts and served cold, either as a dipping sauce for bread or sauce for boiled or fried game or fish. Traditionally, satsivi is made of walnuts, water, garlic, a combination of dried herbs, vinegar, cayenne pepper, and salt to taste. In this way, satsivi in the Caucasus is similar to the nut and/or legume-based paste sauces to the south, such as the hummus (which often contains garlic, lemon juice as a souring agent, and tahini, or sesame butter/paste) varieties found in Armenian, Syrian, Lebanese, or generically Levantine cuisine.
Boiled turkey or chicken pieces submerged in satsivi is a staple of winter holiday feasts. The dish as a whole is usually also referred to as satsivi. There are also vegetarian varieties of this dish made with eggplants or cauliflower.
A similar dish of boiled chicken with walnut paste is known as Circassian chicken in Turkish, Levantine, and Egyptian cuisine.
This was the first dish,thank you for listening. The next one will be beefstrogonnoe, will read next time.

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