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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":436,"variations":438,"ingredients":448,"instructions":520,"pronunciation":552,"substitutions":553,"slug":566,"title":567,"shortTitle":568,"nativeName":569,"countrySlug":570,"region":571,"baseServings":503,"prepMinutes":572,"cookMinutes":573,"restMinutes":574,"difficulty":575,"course":576,"diet":578,"mainIngredients":581,"images":582,"keywords":592,"publishedAt":599,"updatedAt":599,"authorSlug":600,"summary":601,"localeSlug":566,"alternates":602},[394,397,400,403,406],{"answer":395,"question":396},"The name literally comes from the Georgian word for cold, and the sauce is built to set as it chills — the walnut fat firms up and holds the meat in a thick coating. Served warm it is loose and greasy, and warming it after chilling makes the oil separate out. Take it from the fridge about 20 minutes before eating so it is cool rather than ice cold.","Why is satsivi served cold?",{"answer":398,"question":399},"Either the walnuts were ground too coarsely or the sauce got too hot. Once ground walnuts are in the pan the mixture must stay below a simmer, because boiling drives the oil out of the emulsion. Grind the nuts until they are a paste that clumps around the blade, and if the sauce does split, whisk in a few tablespoons of cold broth off the heat to pull it back.","My walnut sauce turned grainy and oily. What happened?",{"answer":401,"question":402},"Yes, though it will taste less specifically Georgian. Blue fenugreek is the signature note, and the best substitute is half the amount of ordinary fenugreek — never an equal measure, since the common kind is far more bitter. Georgian and Eastern European grocers stock it cheaply, and it keeps for a year in a sealed jar.","Can I make satsivi without blue fenugreek?",{"answer":404,"question":405},"A full day ahead is standard and genuinely better. Overnight in the fridge the garlic mellows, the spices spread evenly through the sauce and the meat absorbs flavour instead of sitting in it. Made and eaten the same afternoon, satsivi tastes like poultry with nut sauce rather than one dish.","How far ahead should I make it?",{"answer":407,"question":408},"Yes, distinctly so, and it is meant to be. The raw garlic added at the end cuts through a sauce that is otherwise very rich in walnut fat. Five or six cloves is a moderate Georgian amount; if your table is cautious, drop to three, but do not cook the garlic into the sauce to soften it or the balance disappears.","Is satsivi very garlicky?",[410,411,412,413,414,415],"Grind the walnuts in short pulses until they clump and glisten with their own oil, then push them through further with a splash of broth. Long continuous blending heats them and turns the sauce muddy.","Use fresh walnuts. Old ones taste bitter and rancid, and in a sauce this concentrated there is nothing to hide behind — taste one before you commit half a kilo.","Keep the sauce below a simmer once the walnuts go in. If it bubbles, the oil separates and the texture never recovers.","Add the garlic and vinegar off the heat at the end. Cooked garlic loses the sharpness that keeps this rich sauce from being cloying.","Thin the sauce slightly more than you think it needs — it thickens noticeably as it cools and again overnight in the fridge.","Take it out of the fridge 20 minutes before serving. Fridge-cold satsivi tastes flat and the sauce is stiff enough to hold a fork upright.","🦃","Satsivi is poached poultry served cold under a walnut sauce so thick it sets around the meat like a savoury custard. The name comes from the Georgian word for cold, and that is not a detail — the sauce is deliberately chilled until it stiffens, and eating it warm is considered simply wrong. The flavour is dense and unusual to anyone meeting it for the first time: sweet walnut fat, sharp raw garlic, the faint hay-and-flower note of blue fenugreek, dried marigold for colour and resin, all sharpened at the end with a little wine vinegar. Turkey is traditional, chicken is the everyday version. Both are torn into pieces, coated, and left overnight so the sauce and the meat stop being two things.","Satsivi belongs to the New Year table, and in most Georgian households it is not optional. It is made on the 30th or 31st of December because it has to sit overnight, and it appears alongside the other cold dishes — pkhali, badrijani, jonjoli pickles — that anchor a supra table for the whole evening while hot food comes and goes above them. A family's satsivi is judged on the texture of the sauce and the balance of its garlic, and opinions on both are inherited rather than argued.\n\nThe sauce is the dish. Walnuts are ground until they weep oil, then let down with the strained poaching broth until the mixture is the consistency of thin porridge, and warmed gently with garlic and the two spices that define Georgian cooking: utskho suneli, blue fenugreek, milder and more floral than the Indian kind, and dried marigold petals sold as imeretian saffron, which give satsivi its yellow cast. Cooks who own good walnuts skim the amber oil that separates on the surface and spoon it back over the finished plate as a mark of quality. Cinnamon and cloves appear in eastern versions and are left out further west, and neither side has conceded.\n\nThe technique demands patience in exactly two places. The walnuts must be ground far finer than feels reasonable — a coarse grind gives a gritty sauce no amount of resting will fix — and the sauce must never boil once the walnuts are in, because heat splits the emulsion and leaves oil floating on a grainy base. Get those right and everything else is assembly. The reward for making it the day before is real: overnight, the garlic softens, the fenugreek spreads through the sauce, and the whole thing goes from a strange nutty gravy to something coherent that Georgians will eat cold, out of the fridge, for the first week of January.","Satsivi is designed to be made ahead and keeps 4 days refrigerated in a covered dish. It is never reheated — it is served cold or at cool room temperature, and warming it splits the walnut sauce. If the sauce has stiffened too much after a few days, stir in a spoonful of cold broth or water rather than heating it. Freezing is not recommended: the emulsion breaks on thawing and leaves a grainy, oily mess even if the flavour survives.",[421,422,423,424],"The poaching broth becomes the sauce liquid, so nothing is wasted and the walnut base tastes of the bird.","Grinding and temperature are spelled out at the two points where satsivi actually fails — grit and splitting.","Spice quantities are set for cooks buying blue fenugreek for the first time, with an honest substitution if only ordinary fenugreek is available.","Made entirely a day ahead, which is the traditional method rather than a shortcut.",[426,427,428,429],"Large pot for poaching","Food processor or nut grinder","Fine sieve","Wide serving dish",{"fat":431,"carbs":432,"fiber":433,"protein":434,"calories":435,"estimated":8},52,12,5,44,690,[437],"Torn white bread or gomi cornmeal porridge, alongside other cold supra dishes and a glass of dry amber wine.",[439,442,445],{"name":440,"description":441},"Kartli-style with cinnamon and cloves","Eastern Georgian cooks add a pinch of ground cinnamon and clove to the sauce, giving a faintly sweet, almost mulled edge. Western Georgians consider this an eccentricity.",{"name":443,"description":444},"Bazhe","The same walnut sauce made without poultry broth, thinned with water and vinegar, served as a cold dipping sauce for fish, chicken or vegetables. Faster and useful on its own.",{"name":446,"description":447},"Satsivi with fish","Poached sturgeon or trout under the same sauce — a fasting-season dish, since the Orthodox calendar bans meat but not always fish.",[449,456,461,464,467,470,476,478,482,487,490,493,495,499,502,508,511,515],{"qty":450,"ref":451,"name":452,"note":453,"unit":454,"group":455},2,"turkey","turkey legs and thighs, or half a small turkey","a 1.6 kg whole chicken works just as well","kg","For the poached bird",{"qty":457,"ref":458,"name":459,"unit":460,"group":455},1,"onion","onion, halved","piece",{"qty":450,"ref":462,"name":463,"unit":460,"group":455},"bay-leaf","bay leaves",{"qty":457,"ref":465,"name":466,"unit":460,"group":455},"celery","celery stick",{"qty":450,"name":468,"unit":469,"group":455},"fine salt","tsp",{"qty":471,"ref":472,"name":473,"unit":474,"group":475},500,"walnuts","shelled walnuts, fresh and pale","g","For the walnut sauce",{"qty":450,"ref":458,"name":477,"unit":460,"group":475},"onions, very finely chopped",{"qty":479,"ref":480,"name":481,"unit":474,"group":475},30,"butter","butter or 2 tbsp of the skimmed poaching fat",{"qty":457,"ref":483,"name":484,"note":485,"unit":486,"group":475,"optional":8},"flour","plain flour","some families use it for insurance against splitting","tbsp",{"qty":450,"ref":488,"name":489,"unit":469,"group":475},"coriander-seed","ground coriander seed",{"qty":491,"name":492,"unit":469,"group":475},1.5,"blue fenugreek (utskho suneli)",{"qty":491,"name":494,"unit":469,"group":475},"dried marigold petals, ground",{"qty":496,"ref":497,"name":498,"unit":469,"group":475,"optional":8},0.25,"cinnamon","ground cinnamon",{"qty":450,"ref":500,"name":501,"unit":460,"group":475,"optional":8},"cloves","cloves, ground",{"qty":503,"ref":504,"name":505,"unit":506,"group":507},6,"garlic","garlic, pounded to a paste with a pinch of salt","clove","To finish",{"qty":450,"ref":509,"name":510,"unit":486,"group":507},"vinegar","white wine vinegar",{"qty":512,"name":513,"unit":514,"group":507},null,"salt","to taste",{"qty":516,"ref":517,"name":518,"unit":519,"group":507,"optional":8},0.5,"pomegranate","pomegranate seeds, to scatter","cup",[521,526,529,533,537,542,545,549],{"tip":522,"text":523,"title":524,"timerSeconds":525},"Never let it boil. A hard poach makes stringy meat and a cloudy broth you need clear.","Put the turkey in a pot with the halved onion, bay, celery and salt, cover with cold water by 3 cm and bring slowly to a bare simmer. Skim the grey foam off in the first ten minutes, then cook 70–80 minutes until the meat pulls easily from the bone.","Poach the bird",4500,{"text":527,"title":528},"Lift the bird out and let it cool until you can handle it. Strain the broth through a fine sieve, skim the fat from the surface into a small bowl and keep it, and measure out 800 ml of clear broth for the sauce.","Strain and separate",{"tip":530,"text":531,"title":532},"Stop the moment the walnuts look wet and clumped — grinding past that point heats the oil and dulls the flavour.","Pulse {qty:walnuts} of walnuts in short bursts until they form a damp, clumping paste that glistens with released oil. Scrape the bowl down twice. Loosen the paste with 200 ml of the warm broth and blend again until smooth enough that it feels only faintly sandy between your fingers.","Grind the walnuts properly",{"text":534,"title":535,"timerSeconds":536},"Melt the butter or reserved poultry fat in a wide pan over low heat and cook the finely chopped onions for 12–15 minutes, stirring, until they are completely soft and translucent but with no colour at all. Stir in the flour, if using, and cook one more minute.","Soften the onions",840,{"tip":538,"text":539,"title":540,"timerSeconds":541},"If bubbles ever break the surface, pull the pan off the heat immediately and whisk in a splash of cold broth.","Pour in the remaining broth, then whisk in the walnut paste, coriander, blue fenugreek, marigold and the cinnamon and cloves if using. Cook 15–20 minutes on the lowest heat, stirring often, until the sauce thickens to the consistency of pouring cream and amber oil beads at the surface.","Build the sauce below a simmer",1080,{"text":543,"title":544},"Take the pan off the heat and stir in the pounded garlic and the vinegar. Taste and correct with salt — the sauce should be sharp and garlicky against the walnut richness, not sweet or bland, and it will taste slightly stronger than you want once chilled.","Finish with garlic and vinegar",{"text":546,"title":547,"timerSeconds":548},"Tear the turkey off the bone into large pieces, discarding skin and bones, and arrange them in a wide dish. Pour the warm sauce over so every piece is buried, cool to room temperature, then refrigerate at least 8 hours and preferably overnight.","Coat the meat and chill overnight",28800,{"text":550,"title":551},"Take the dish out 20 minutes before eating so the sauce loosens slightly. Scatter with pomegranate seeds and spoon over any walnut oil that has separated at the edges. Serve with bread and the rest of the cold table.","Serve cool, not cold","sah-TSEE-vee",[554,558,562],{"note":555,"swap":556,"original":557},"The common everyday version and much easier to poach evenly. Reduce the poaching time to around 50 minutes and the sauce quantities stay the same.","A whole chicken, about 1.6 kg","Turkey",{"note":559,"swap":560,"original":561},"Blue fenugreek is milder and floral; standard fenugreek is much more bitter, so using it measure for measure will overwhelm the sauce.","Half the quantity of ordinary ground fenugreek plus a pinch of dried marjoram","Blue fenugreek (utskho suneli)",{"note":563,"swap":564,"original":565},"Turmeric matches the colour but not the resinous aroma. It is a colour fix rather than a flavour one, and satsivi without either is still perfectly good.","¼ tsp turmeric","Dried marigold petals (imeretian saffron)","satsivi","Satsivi (Georgian Turkey in Cold Walnut Sauce)","Satsivi","საცივი","georgia","Kartli and Imereti",40,90,720,"hard",[577],"main",[579,580],"gluten-free","dairy-free",[451,472,504,458],[583,586,588,590],{"alt":584,"src":585},"Pieces of turkey coated in thick pale yellow walnut sauce, scattered with pomegranate seeds in a shallow dish","\u002Fimages\u002Frecipes\u002Fsatsivi\u002Fhero.jpg",{"alt":584,"src":587},"\u002Fimages\u002Frecipes\u002Fsatsivi\u002Fhero-16x9.jpg",{"alt":584,"src":589},"\u002Fimages\u002Frecipes\u002Fsatsivi\u002Fhero-4x3.jpg",{"alt":584,"src":591},"\u002Fimages\u002Frecipes\u002Fsatsivi\u002Fhero-1x1.jpg",[566,593,594,595,596,597,598],"walnut sauce","georgian turkey","new year","bazhe","cold dish","blue fenugreek","2026-08-20","dishroute-kitchen","Poached turkey napped in a thick, cold sauce of ground walnuts, garlic, marigold and blue fenugreek — the centrepiece of the Georgian New Year table, made a day ahead.",{"en":603},"\u002Frecipe\u002Fsatsivi",{"items":605,"total":878,"page":457,"limit":879,"hasMore":880},[606,642,672,702,733,762,788,817,842,852],{"slug":607,"title":608,"shortTitle":609,"nativeName":610,"romanized":611,"countrySlug":570,"region":612,"baseServings":613,"prepMinutes":479,"cookMinutes":614,"restMinutes":573,"difficulty":615,"course":616,"diet":618,"mainIngredients":620,"images":624,"keywords":634,"publishedAt":599,"updatedAt":599,"authorSlug":600},"adjarian-khachapuri","Adjarian Khachapuri (Boat-Shaped Georgian Cheese Bread)","Adjarian Khachapuri","აჭარული ხაჭაპური","Acharuli khachapuri","Adjara",4,15,"medium",[617],"bread",[619],"vegetarian",[483,621,622,623,480],"mozzarella","feta","eggs",[625,628,630,632],{"alt":626,"src":627},"Boat-shaped Georgian cheese bread with a golden crust, bubbling cheese and a raw egg yolk in the centre","\u002Fimages\u002Frecipes\u002Fadjarian-khachapuri\u002Fhero.jpg",{"alt":626,"src":629},"\u002Fimages\u002Frecipes\u002Fadjarian-khachapuri\u002Fhero-16x9.jpg",{"alt":626,"src":631},"\u002Fimages\u002Frecipes\u002Fadjarian-khachapuri\u002Fhero-4x3.jpg",{"alt":626,"src":633},"\u002Fimages\u002Frecipes\u002Fadjarian-khachapuri\u002Fhero-1x1.jpg",[635,636,637,638,639,640,641],"khachapuri","georgian cheese bread","adjarian","acharuli","sulguni","egg bread","caucasus",{"slug":643,"title":644,"shortTitle":645,"nativeName":646,"countrySlug":570,"region":647,"baseServings":613,"prepMinutes":479,"cookMinutes":648,"restMinutes":573,"difficulty":649,"course":650,"diet":652,"mainIngredients":654,"images":656,"keywords":666,"publishedAt":599,"updatedAt":599,"authorSlug":600},"badrijani-nigvzit","Badrijani Nigvzit (Georgian Eggplant Rolls with Walnut Paste)","Badrijani Nigvzit","ბადრიჯანი ნიგვზით","Kakheti",25,"easy",[651],"appetizer",[653,619,579,580],"vegan",[655,472,504,517],"eggplant",[657,660,662,664],{"alt":658,"src":659},"Rolled fried aubergine slices filled with pale walnut paste, topped with pomegranate seeds and coriander","\u002Fimages\u002Frecipes\u002Fbadrijani-nigvzit\u002Fhero.jpg",{"alt":658,"src":661},"\u002Fimages\u002Frecipes\u002Fbadrijani-nigvzit\u002Fhero-16x9.jpg",{"alt":658,"src":663},"\u002Fimages\u002Frecipes\u002Fbadrijani-nigvzit\u002Fhero-4x3.jpg",{"alt":658,"src":665},"\u002Fimages\u002Frecipes\u002Fbadrijani-nigvzit\u002Fhero-1x1.jpg",[667,668,669,670,671,517,653],"badrijani nigvzit","eggplant rolls","walnut paste","georgian appetizer","aubergine",{"slug":673,"title":674,"shortTitle":675,"nativeName":676,"countrySlug":570,"region":677,"baseServings":613,"prepMinutes":678,"cookMinutes":679,"difficulty":649,"course":680,"diet":681,"mainIngredients":682,"images":686,"keywords":696,"publishedAt":599,"updatedAt":599,"authorSlug":600},"chakhokhbili","Chakhokhbili (Georgian Chicken and Tomato Herb Stew)","Chakhokhbili","ჩახოხბილი","Kartli",20,45,[577],[579,580],[683,684,458,685,504],"chicken","tomato","cilantro",[687,690,692,694],{"alt":688,"src":689},"Georgian chicken stew in a wide pan, thick tomato and onion sauce scattered with fresh coriander and basil","\u002Fimages\u002Frecipes\u002Fchakhokhbili\u002Fhero.jpg",{"alt":688,"src":691},"\u002Fimages\u002Frecipes\u002Fchakhokhbili\u002Fhero-16x9.jpg",{"alt":688,"src":693},"\u002Fimages\u002Frecipes\u002Fchakhokhbili\u002Fhero-4x3.jpg",{"alt":688,"src":695},"\u002Fimages\u002Frecipes\u002Fchakhokhbili\u002Fhero-1x1.jpg",[673,697,698,699,700,701],"georgian chicken stew","tomato stew","coriander","tarragon","one pot chicken",{"slug":703,"title":704,"shortTitle":705,"nativeName":706,"countrySlug":570,"region":647,"baseServings":707,"prepMinutes":572,"cookMinutes":708,"restMinutes":709,"difficulty":615,"course":710,"diet":713,"mainIngredients":714,"images":716,"keywords":726,"publishedAt":599,"updatedAt":599,"authorSlug":600},"churchkhela","Churchkhela (Georgian Grape Must and Walnut Candy)","Churchkhela","ჩურჩხელა",8,60,1440,[711,712],"dessert","snack",[653,619,580],[472,715,483],"grapes",[717,720,722,724],{"alt":718,"src":719},"Rows of dark purple and amber churchkhela candles hanging on strings, one sliced to show walnuts inside","\u002Fimages\u002Frecipes\u002Fchurchkhela\u002Fhero.jpg",{"alt":718,"src":721},"\u002Fimages\u002Frecipes\u002Fchurchkhela\u002Fhero-16x9.jpg",{"alt":718,"src":723},"\u002Fimages\u002Frecipes\u002Fchurchkhela\u002Fhero-4x3.jpg",{"alt":718,"src":725},"\u002Fimages\u002Frecipes\u002Fchurchkhela\u002Fhero-1x1.jpg",[703,727,728,729,730,731,732],"georgian candy","grape must","walnut","tatara","no added sugar","kakheti",{"slug":734,"title":735,"shortTitle":736,"nativeName":737,"countrySlug":570,"region":738,"baseServings":503,"prepMinutes":648,"cookMinutes":739,"difficulty":615,"course":740,"diet":742,"mainIngredients":743,"images":746,"keywords":756,"publishedAt":599,"updatedAt":599,"authorSlug":600},"kharcho","Kharcho (Georgian Beef, Walnut and Sour Plum Soup)","Kharcho","ხარჩო","Samegrelo",130,[741],"soup",[579,580],[744,472,745,504,685],"beef-shank","rice",[747,750,752,754],{"alt":748,"src":749},"A deep bowl of thick reddish Georgian beef soup with rice, walnut oil on the surface and chopped coriander","\u002Fimages\u002Frecipes\u002Fkharcho\u002Fhero.jpg",{"alt":748,"src":751},"\u002Fimages\u002Frecipes\u002Fkharcho\u002Fhero-16x9.jpg",{"alt":748,"src":753},"\u002Fimages\u002Frecipes\u002Fkharcho\u002Fhero-4x3.jpg",{"alt":748,"src":755},"\u002Fimages\u002Frecipes\u002Fkharcho\u002Fhero-1x1.jpg",[734,757,758,729,759,760,761],"georgian soup","beef soup","tklapi","sour plum","mingrelian",{"slug":763,"title":764,"shortTitle":765,"nativeName":766,"countrySlug":570,"region":767,"baseServings":613,"prepMinutes":708,"cookMinutes":614,"restMinutes":572,"difficulty":575,"course":768,"diet":769,"mainIngredients":770,"images":773,"keywords":783,"publishedAt":599,"updatedAt":599,"authorSlug":600},"khinkali","Khinkali (Georgian Twisted Soup Dumplings)","Khinkali","ხინკალი","Khevsureti and Pshavi",[577],[],[483,771,772,458,685],"ground-beef","ground-pork",[774,777,779,781],{"alt":775,"src":776},"A plate of pleated Georgian khinkali dumplings with twisted topknots, 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