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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