satsivi recipe history culture origin

Satsivi is a traditional Georgian way of preparing poultry that results in a mouthwatering, tender, and flavorful crowd-pleaser.

Satsivi: Georgian Poultry in Nut Sauce

Published: June 22, 2018

Dr. Michael Denner: For a lot of Georgians, satsivi isโ€ฆ the essence of Georgian home cooking. It is intensely nostalgic, served as the main dish for celebrating the new year, at home, with friends and family gathered around the banquet table, the supra.

SRAS:ย Dr. Michael Denner is a professor at Stetsonโ€™s Program in Russian, East European, and Eurasian Studies (REEES). A food enthusiast, he is currently translating and adapting a cookbook calledย ะ›ะพะฑะธะพ, ัะฐั†ะธะฒะธ, ั…ะฐั‡ะฐะฟัƒั€ะธ, ะธะปะธ ะ“ั€ัƒะทะธั ัะพ ะฒะบัƒัะพะผย (Lobio, Satsivi, Khatchapuri, or Georgia with Taste), by Georgian authorย Tinatin Mzhavanadze for English-speaking audiences.

As part of this project, Dr. Denner is leading a Georgian Cooking Club at Stetson to test the recipes with Stetsonโ€™s diverse student group. He will also be sharing some of the recipes on our site in advance of publishing the book. Most pictures here are from the cooking clubโ€™s experience.

Dr. Denner will also be leadingย Georgian Foodwaysย for SRASย a new, two-week study abroad course that will address topics such as climate change and state agricultural policies within the context of broader issues of food security, the place of food inย social justiceย andย ethnic identity, and the role of Georgian foodways in the currentย global tourismย economy.

satsivi recipe history culture origin
Preparing to make the sauceโ€ฆ

Preface

Dr. Michael Denner: My cookbook collaborator, Tinatin Mzhavanadze, exemplifies a classically nostalgic attitude to cooking in the introduction to her recipe:

Tinatin Mzhavanadzeย (as translated and adapted from the Russian by Dr. Michael Denner): Tinatin Mzhavanadzeย (original text):
If someone were to tell me that my momโ€™s way of making satsivi in any way departed from the sacred truth, well, Iโ€™d immediately dive behind the barricades and open fire to my last bulletโ€ฆ First off, my mother was a biologist, and I bring this up because she always approached everything, particularly cooking, with a scientific bent, admitting no deviation from dogma and canon. Secondly, satsivi is a Megrelian dish, and my mother lived for several years in Zugdidi. [Megrelia is a western, coastal region of Georgia with Zugdidi as its largest city and capital. Beginning in the 13th century BC, it was a Greek outpost called Colchis. The region is generally considered the culinary center of Georgia, and is well known for its spicy, distinctive dishes.] If that doesnโ€™t mean something to you, then Iโ€™ll tell you that having lived in Zugdidi is a guarantee of authenticity when it comes to satsivi. Thirdly, well, itโ€™s common knowledge my momโ€™s satsivi is the best ever.

There. Iโ€™m out of bullets.

ะ•ัะปะธ ะผะฝะต ะบั‚ะพ-ั‚ะพ ัะบะฐะถะตั‚, ั‡ั‚ะพ ะผะฐะผะธะฝ ัะฟะพัะพะฑ ะฟั€ะธะณะพั‚ะพะฒะปะตะฝะธั ัะฐั†ะธะฒะธ ะฒ ั‡ะตะผ-ั‚ะพ ะณั€ะตัˆะธั‚ ะฟั€ะพั‚ะธะฒ ะธัั‚ะธะฝั‹, ั‚ะพ ั ัั€ะฐะทัƒ ะฒะพะทะฒะตะดัƒ ะทะฐั‰ะธั‚ะฝั‹ะต ะฑะฐัั‚ะธะพะฝั‹ ะธ ะฑัƒะดัƒ ะพั‚ัั‚ั€ะตะปะธะฒะฐั‚ัŒัั ะดะพ ะฟะพัะปะตะดะฝะตะณะพ ะฟะฐั‚ั€ะพะฝะฐ. ะ’ะพ-ะฟะตั€ะฒั‹ั…, ะผะพั ะผะฐะผะฐ โ€“ ะฑะธะพะปะพะณ. ะญั‚ะพ ั ะบ ั‚ะพะผัƒ, ั‡ั‚ะพ ะพะฝะฐ ะบะพ ะฒัะตะผัƒ ะฝะฐ ัะฒะตั‚ะต ะธ ะฑะพะปะตะต ะฒัะตะณะพ ะบ ะฟั€ะธะณะพั‚ะพะฒะปะตะฝะธัŽ ะฟะธั‰ะธ ะฟะพะดั…ะพะดะธั‚ ัั‚ั€ะพะณะพ ะฝะฐัƒั‡ะฝะพ ะธ ะฝะต ะฟั€ะธะทะฝะฐะตั‚ ะฝะธะบะฐะบะธั… ะพั‚ะบะปะพะฝะตะฝะธะน ะพั‚ ะดะพะณะผ ะธ ะบะฐะฝะพะฝะพะฒ.

ะ’ะพ-ะฒั‚ะพั€ั‹ั…, ัะฐั†ะธะฒะธ โ€“ ัั‚ะพ ะผะตะณั€ะตะปัŒัะบะพะต ะฑะปัŽะดะพ, ะฐ ะผะพั ะผะฐะผะฐ ะฝะตัะบะพะปัŒะบะพ ะปะตั‚ ะฟั€ะพะถะธะปะฐ ะฒ ะ—ัƒะณะดะธะดะธ, ะธ ะตัะปะธ ัั‚ะพ ะฒะฐะผ ะฝะธ ะพ ั‡ะตะผ ะฝะต ะณะพะฒะพั€ะธั‚, ั‚ะพ ัั‚ะพ ั‚ะฐะบะฐั ะถะต ะณะฐั€ะฐะฝั‚ะธั ะฐัƒั‚ะตะฝั‚ะธั‡ะฝะพัั‚ะธ ะฒ ะพั‚ะฝะพัˆะตะฝะธะธ ัะฐั†ะธะฒะธ, ะบะฐะบ ั€ัƒั‚ะตัˆะตัั‚ะฒะธั ะšะฐั€ะปะพัะฐ ะšะฐัั‚ะฐะฝะตะดั‹ ะฟะพ ะพั‚ะฝะพัˆะตะฝะธัŽ ะบ ะตะณะพ ัะฟะตั†ะธั„ะธั‡ะตัะบะพะน ั‚ะตะผะต. ะัƒ ะธ ะฒ-ั‚ั€ะตั‚ัŒะธั…, ะพะฑั‰ะตัั‚ะฒะตะฝะฝะพะต ะผะฝะตะฝะธะต ะตะดะธะฝะพะดัƒัˆะฝะพ ะฟั€ะธะทะฝะฐะตั‚, ั‡ั‚ะพ ั‚ะฐะบะพะณะพ ะธะดะตะฐะปัŒะฝะพะณะพ ัะฐั†ะธะฒะธ, ะบะฐะบ ัƒ ะผะพะตะน ะผะฐะผั‹, ะฟั€ะพัั‚ะพ ะฝะต ััƒั‰ะตัั‚ะฒัƒะตั‚.

ะŸะฐั‚ั€ะพะฝั‹ ะบะพะฝั‡ะธะปะธััŒ.

Dr. Michael Denner:ย OK. In writing about satsivi, Iโ€™m apparently wandering into a combat zone. Iโ€™ll proceed with all due cautionโ€ฆ What I am about to say about the dish might not please everyone. Maybe I should put on a bullet-proof vestโ€ฆ

First off, what is it? Satsivi is, simply, boiled fowl served in a walnut sauce. Most often now the bird is a chicken, though traditionally itโ€™s a turkey, especially if itโ€™s served on New Yearโ€™s Eve. (Georgians celebrate New Yearโ€™s Eve as a major holiday, a legacy of its history in the U.S.S.R.)

Satsivi is a buffet dish, something you make to serve a crowd. Itโ€™s normally served room temperature, like almost everything on the supra table. If however itโ€™s cooked in a kโ€™etsi, in a traditional Georgian micaceous-clay earthenware dish, then it will remain warm (around 125*) on the buffet table for hours. Many cooks now serve it cold. I like it best at room temperature.

Satsivi is delicious, I think, served on a bed of ghโ€™omi (Georgian corn porridge): A gritty white mound of steaming ghโ€™omi, a few pieces of chicken or turkey pushed to the side of the plate, a creamy pool of walnut sauce fills the plate to its rim. With some crunchy Georgian fermented red cabbage on the side.

satsivi recipe history culture origin
Preparing the stock โ€“ make sure the poultry is covered with water

Hereโ€™s Tinatinโ€™s recipe, adapted for the American kitchen by me. Tina starts with a whole chicken or turkey, but I prefer chicken thighs, which are cheap and nearly impossible to overcook.

The proportions are important: Equal parts meat and onion, and half the weight of walnuts. So, if you start with a ten pound turkey, use roughly ten pounds of onion (a lot, I know!) and five pounds of walnuts.

Please send all criticism to my publisher.

Tinatin Mzhavanadze: Satsivi (English)ย 

(as translated and adapted from the Russian by Dr. Michael Denner)

satsivi recipe history culture origin
The finished product. The sauce can be coarser and less (as in the picture at top) or thinner and more (as in this picture).

Ingredients:

For 10 servings

  • 2 pounds skinless chicken thighs
  • 4 cups chicken stock
  • 1 large bunch of fresh cilantro (around 3 ounces), the stems separated from the leaves
  • 1-2 bay leaves
  • 1 pound walnuts (halves and pieces, it doesnโ€™t matter)
  • 1 tablespoon ground marigold (or substitute 1 teaspoon turmeric)
  • 1 tablespoon mild, dry, ground red pepper (like ancho or Aleppo)
  • 1 tablespoon of finely-ground fresh black pepper
  • 1 heaping teaspoon of ground coriander seeds
  • Ground cinnamon, cloves (a few pinches of each)
  • 1 clove of garlic, finely minced or pounded in a mortar and pestle
  • 2 pounds onions, finely chopped
  • 1 teaspoon brown sugar
  • 1 tablespoon white wine vinegar

Preparation:

ย Place the chicken thighs in a large stock pot and add the stock. If the stock doesnโ€™t cover the chicken, add some water to cover. Add some salt and a bay leaf, and the stems of the cilantro. Over high heat, bring the pot to a boil. Simmer over low heat for ten minutes, then remove the pot from the heat. Set it aside to cool.

Chop the cilantro leaves coarsely and place them in the middle of a 5-inch square piece of cheesecloth. Twist the cheesecloth closed over the cilantro, like a beggarโ€™s pouch, and squeeze the package over a small glass bowl. Youโ€™ll be surprised by the amount cilantro juice you produce! Set it aside.

Make the walnut sauce. In a food processor, reduce the walnuts to a fine powder. Add the marigold or turmeric, the black pepper, a substantial pinch of ground coriander seeds, a little ground cloves, and a little cinnamon. And finally, add the cilantro juice and garlic. Process the mixture with two or three pulses of the processor. (This new-school version with the food processor is simple and really easy, though traditional Georgian cooks would scoff and only use a hand-turned meat grinder, or, the ne plus ultra of the Georgian kitchen, an old mortar and pestle.)

satsivi recipe history culture origin
Walnut powder with herbs, spices, and cilantro juice. The first step in making the delicious sauce.

When the stock is cool, skim off as much of the fat that has risen to the top as possible, and set it aside. With tongs, remove the chicken thighs and put them in a large bowl, with some of the stock to keep them moist. Cover and refrigerate the chicken. Strain the stock through a fine-mesh strainer or cheesecloth, and set it aside.

In a large skillet, mix the reserved chicken fat (from the stock), the onions, and the brown sugar. If you collected less than two tablespoons of chicken fat from the stock, add a tablespoon or two of butter. Slowly saute the onions over medium-low heat until they are caramelized, deep gold and just turning brown. Itโ€™s okay if some of the onions are more done than others, so long as all the onions are cooked until soft and coloring and none of them are burned. The slower you cook the onions, the easier it will be, and the better the results. (This is generally true in life.)

Bring six cups of the reserved stock to a boil over medium-high heat in the large stock pot. (You may have stock left over.) After the stock has reached a boil, turn the burner down as low as possible, wait until the stock is simmering, and add the walnut mix by the cupful to the stock, stirring thoroughly between each addition. Take your time here: Donโ€™t allow the stock to return to a boil, and mix very thoroughly. The sauce should have the consistency of buttermilk or thick creamโ€“in other words, not very thick. Thin the sauce, if needed, with the leftover stock.

Again working in batches, add the caramelized onions, stirring thoroughly between additions. In restaurants, the satsivi sauce is very fine and smooth; I prefer a little texture to the sauce. If you wish, though, you can use an immersion blender to make a veloute-consistency sauce.

Leaving the sauce to simmer over very low heat, tear or cut the chicken pieces into bite-sized morsels. Add the chicken pieces to the simmering sauce and allow the flavors to blend for five minutes.

Add the vinegar and stir thoroughly. Georgian cuisine is characterised by a slight tartness: The vinegar should be present, but not overwhelming. Add a little more vinegar, if you need to. Correct the salt and pepper, remembering that this dish will be served at room temperature or cold, and that cold dishes need a little more salt than those served warm.

If you plan to serve the dish in the next hour or two, just turn off the heat and serve the satsivi, warm. If youโ€™re serving it many hours later, transfer it to a serving dish and refrigerate. You can serve it directly from the refrigerator, or (better) let it warm up on the table for an hour or two before serving.

Serve over steaming ghโ€™omi or polenta.

satsivi recipe history culture origin
Pulled poultry meat โ€“ ready for preparation!

Tinatin Mzhavanadze: Satsivi (Russian)

ะ“ะพั‚ะพะฒะธั‚ัั ัะฐั†ะธะฒะธ ะดะพะปะณะพ, ั‚ะฐะบ ั‡ั‚ะพ ะพั‚ะบะปัŽั‡ะธั‚ะต ั‚ะตะปะตั„ะพะฝ, ั„ะฐะบั, ั€ะฐััะปะฐะฑัŒั‚ะตััŒ ะธ ะฝะฐัั‚ั€ะพะนั‚ะตััŒ ะฝะฐ ะฟะพะดะฒะธะณ.

ะšะฐะฝะพะฝะธั‡ะตัะบะธะน ั€ะตั†ะตะฟั‚ ะฟั€ะตะดะฟะพะปะฐะณะฐะตั‚ ะธะฝะดะตะนะบัƒ. ะžะฑั‹ั‡ะฝะพ ัƒ ะฝะตัั‡ะฐัั‚ะฝั‹ั… ะธะฝะดะตะตะบ ะฝะฐัั‚ัƒะฟะฐะตั‚ ะฐะฟะพะบะฐะปะธะฟัะธั ะบ ะะพะฒะพะผัƒ ะณะพะดัƒ: ะธั… ัƒะฑะธะฒะฐัŽั‚ ะฟะพั‡ะตะผ ะทั€ั, ะฝะพ ั‚ะฐะบะพะฒะฐ ะถะธะฒะพะดะตั€ัะบะฐั ั‚ั€ะฐะดะธั†ะธั.

ะะต ะฑัƒะดะตะผ ัั‚ะพ ะพะฑััƒะถะดะฐั‚ัŒ: ะฝะตั‚ ะธะฝะดะตะนะบะธ โ€“ ะฑะตั€ะธั‚ะต ะบั€ัƒะฟะฝัƒัŽ ะบัƒั€ะธั†ัƒ. ะ—ะดะพั€ะพะฒัƒัŽ, ัƒะฟะธั‚ะฐะฝะฝัƒัŽ ะบัƒั€ะธั†ัƒ, ะถะตะปะฐั‚ะตะปัŒะฝะพ ะฒัะบะพั€ะผะปะตะฝะฝัƒัŽ ะธะท ั…ะพะทัะนัะบะธั… ั€ัƒะบ ะพั‚ะฑะพั€ะฝะพะน ะบัƒะบัƒั€ัƒะทะพะน. ะ•ัะปะธ ะฑะตั€ะตั‚ะต ะผะพั€ะพะถะตะฝัƒัŽ โ€“ ะฒัะต ะฟะพะณั€ะตัˆะฝะพัั‚ะธ ัะฟะธัั‹ะฒะฐะนั‚ะต ะฝะฐ ะตะต ะฝะตะทะดะพั€ะพะฒั‹ะน ะพะฑั€ะฐะท ะถะธะทะฝะธ.

ะญั‚ะฐ ะบะพั„ะตะนะฝะฐั ั‡ะฐัˆะตั‡ะบะฐ ัะพะบะฐ ะบะธะฝะทั‹ ะผะพะถะตั‚ ะฒั‹ะทะฒะฐั‚ัŒ ััƒะดะพั€ะพะณะธ: ัะฝะฐั‡ะฐะปะฐ ัะฒะตะถัƒัŽ ัะพั‡ะฝัƒัŽ ะทะตะปะตะฝัŒ ะฝะฐะดะพ ะฟะพะฟะพะปะพั‚ัŒ ะฒ ัั‚ัƒะฟะบะต, ะฐ ะฟะพั‚ะพะผ ะพั‚ะถะฐั‚ัŒ ั‡ะตั€ะตะท ะผะฐั€ะปัŽ. ะฏ ะฝะต ัะผะตัŽ ัะฟะพั€ะธั‚ัŒ ั ะผะฐะผะพะน, ะฝะพ ัั‚ะพ ัƒ ะฝะตะต ะฟัƒะฝะบั‚ะธะบ. ะ’ะฟั€ะพั‡ะตะผ, ะผะพะถะตั‚ะต ะพะฑะพะนั‚ะธััŒ ะธ ะฑะตะท ัะพะบะฐ ะบะธะฝะทั‹.

Georgian-Foodways ะ˜ะฝะณั€ะตะดะธะตะฝั‚ั‹:
(ะฝะฐ 8-10 ะฟะพั€ั†ะธะน)

  • ะผะพะปะพะดะฐั ะธะฝะดะตะนะบะฐ (ะธะปะธ ะบัƒั€ะธั†ะฐ) โ€“ 2 ะบะณ
  • ะณั€ะตั†ะบะธะต ะพั€ะตั…ะธ ะพั‡ะธั‰ะตะฝะฝั‹ะต โ€“ 500-800 ะณ
  • ะปัƒะบ ั€ะตะฟั‡ะฐั‚ั‹ะน โ€“ 1 ะบะณ
  • ะผะพะปะพั‚ั‹ะน ะธะผะตั€ะตั‚ะธะฝัะบะธะน ัˆะฐั„ั€ะฐะฝ โ€“ 1 ัั‚. ะปะพะถะบะฐ
  • ะผะพะปะพั‚ั‹ะน ะบะพั€ะธะฐะฝะดั€ โ€“ 1 ัั‚. ะปะพะถะบะฐ
  • ะผะพะปะพั‚ั‹ะน ั‡ะตั€ะฝั‹ะน ะฟะตั€ะตั† โ€“ 1 ัั‚. ะปะพะถะบะฐ
  • ะผะพะปะพั‚ะฐั ะบะพั€ะธั†ะฐ, ะณะฒะพะทะดะธะบะฐ, ัะพะปัŒ โ€“ ะฟะพ ะฒะบัƒััƒ
  • ัะพะบ ะบะธะฝะทั‹ โ€“ ัะบะพะปัŒะบะพ ะฟะพะปัƒั‡ะธั‚ัั ะธะท ะฑะพะปัŒัˆะพะณะพ ะฟัƒั‡ะบะฐ ะทะตะปะฝะธ
  • ะฑะตะปั‹ะน ะฒะธะฝะฝั‹ะน ัƒะบััƒั โ€“ 1 ัั‚. ะปะพะถะบะฐ
  • ัะพะปัŒ, ั‡ะตัะฝะพะบ โ€“ ะฟะพ ะฒะบัƒััƒ
  • ะปะฐะฒั€ะพะฒั‹ะน ะปะธัั‚ โ€“ ะฟะพ ะถะตะปะฐะฝะธัŽ

ะŸั€ะธะณะพั‚ะพะฒะปะตะฝะธะต:

ย ะŸั‚ะธั†ัƒ ัะฒะฐั€ะธั‚ะต ะฒ ะฝะตัะพะปะตะฝะพะน ะฒะพะดะต ะฒ ะฑะพะปัŒัˆะพะน ัะผะฐะปะธั€ะพะฒะฐะฝะฝะพะน ะบะฐัั‚ั€ัŽะปะต, ั‚ะฐะบ ั‡ั‚ะพะฑั‹ ะพะฝะฐ ะฝะต ะฒั‹ัะพะฒั‹ะฒะฐะปะฐ ัะฒะพะธ ะฝะตะฟั€ะธะปะธั‡ะฝั‹ะต ะณะพะปั‹ะต ะฝะพะณะธ โ€“ ั€ะฐะทะฒะต ั‡ั‚ะพ ัะฐะผัƒัŽ ะผะฐะปะพัั‚ัŒย  ั‰ะธะบะพะปะพั‚ะบะธ.

ะ’ะฝะธะผะฐะฝะธะต: ะฝะต ะฟะตั€ะตะฒะฐั€ะธั‚ะต! ะŸะพั‚ะพะผ ะฒั‹ ะตะต ะฒั‹ะปะพะถะธั‚ะต ะฝะฐ ะฑะปัŽะดะพ, ะพะฝะฐ ะพัั‚ั‹ะฝะตั‚ โ€“ ะฝะฐ ัะปัƒั‡ะฐะน, ะตัะปะธ ะฒัะต-ั‚ะฐะบะธ ะฟะตั€ะตะฒะฐั€ะธะปะฐััŒ, ะผััะพ ัƒัะฟะตะตั‚ ัั…ะฒะฐั‚ะธั‚ัŒัั ะธ ะฟั€ะธะฝัั‚ัŒ ั‡ะตั‚ะบัƒัŽ ั„ะพั€ะผัƒ; ะฟะพั‚ะพะผ ะทะฐััƒะฝัŒั‚ะต ะตะต ะฒ ะดัƒั…ะพะฒะบัƒ ะดะปั ะฟะพะดั€ัƒะผัะฝะธะฒะฐะฝะธั ะฝะฐ ั‡ะฐั ะฟั€ะธ 180 ะณั€ะฐะดัƒัะฐั… ะธ ั‚ัƒะดะฐ ะถะต ะฟะพัั‚ะฐะฒัŒั‚ะต ะผะธัะพั‡ะบัƒ ั ะฒะพะดะพะน โ€“ ะดะปั ัะพั‡ะฝะพัั‚ะธ ะผััะฐ.

ะขะตะฟะตั€ัŒ ะฒั‹ะฟะตะนั‚ะต ะฒะฐะปะตั€ัŒัะฝะบะธ (ะธะปะธ ะฒะพะดะบะธ ะณั€ะฐะผะผะพะฒ ะฟัั‚ัŒะดะตััั‚), ัะดะตะปะฐะนั‚ะต ะฒะดะพั…-ะฒั‹ะดะพั… ะธ ะฟั€ะธัั‚ัƒะฟะฐะนั‚ะต ะบ ัะฒัั‰ะตะฝะฝะพะดะตะนัั‚ะฒะธัŽ.

ะžัั‚ัƒะถะตะฝะฝั‹ะน ะฑัƒะปัŒะพะฝ ะฟั€ะพั†ะตะดะธั‚ะต ั‡ะตั€ะตะท ะผะฐั€ะปัŽ. ะ–ะธั€ ัะพะฑะตั€ะธั‚ะต, ะฟะพะปะพะถะธั‚ะต ะฝะฐ ัะบะพะฒะพั€ะพะดะบัƒ ะธ ะฒ ะฝะตะผ, ะฝะต ั‚ะพั€ะพะฟัััŒ, ะดะพ ั€ะพะทะพะฒะพะณะพ ั†ะฒะตั‚ะฐ ะพะฑะถะฐั€ัŒั‚ะต 1 ะบะธะปะพะณั€ะฐะผะผ (ะดะฐ-ะดะฐ!) ะผะตะปัŒั‡ะฐะนัˆะต ะฝะฐั€ะตะทะฐะฝะฝะพะณะพ ะปัƒะบะฐ.
ะญั‚ะพ ั‡ัƒะดะพะฒะธั‰ะฝะพ, ะฝะพ ะธัะบัƒััั‚ะฒะพ ั‚ั€ะตะฑัƒะตั‚ ะธ ะฝะต ั‚ะฐะบะธั… ะถะตั€ั‚ะฒ.

500-800 ะณั€ะฐะผะผะพะฒ ะผะฐะบัะธะผะฐะปัŒะฝะพ ัะฒะตั‚ะปั‹ั… ะณั€ะตั†ะบะธั… ะพั€ะตั…ะพะฒ (ะปัƒั‡ัˆะต ะฟั€ะพัˆะปะพะณะพะดะฝะตะณะพ ัƒั€ะพะถะฐั, ะฒ ะฝะธั… ะผะฐัะปะฐ ะฑะพะปัŒัˆะต) ัะผะพะปะพั‚ัŒ ะฒ ะฟัƒะดั€ัƒ ะธ ะฒ ะฝะธั… ะดะพะฑะฐะฒะธั‚ัŒ: 1 ัั‚ะพะปะพะฒัƒัŽ ะปะพะถะบัƒ ะผะพะปะพั‚ะพะณะพ ะธะผะตั€ะตั‚ะธะฝัะบะพะณะพ ัˆะฐั„ั€ะฐะฝะฐ, 1 ัั‚ะพะปะพะฒัƒัŽ ะปะพะถะบัƒ ั‡ะตั€ะฝะพะณะพ ะฟะตั€ั†ะฐ, ั‡ัƒั‚ัŒ ะผะตะฝัŒัˆะต ัั‚ะพะปะพะฒะพะน ะปะพะถะบะธ ะฟั€ะพัะตัะฝะฝะพะณะพ ั‡ะตั€ะตะท ัะธั‚ะตั‡ะบะพ ะผะพะปะพั‚ะพะณะพ ะบะพั€ะธะฐะฝะดั€ะฐ, 1 ะบะพั„ะตะนะฝัƒัŽ ั‡ะฐัˆะตั‡ะบัƒ ะฟั€ะพั†ะตะถะตะฝะฝะพะณะพ ัะพะบะฐ ะบะธะฝะทั‹.

ะ•ั‰ะต 4-6 ั€ะฐัั‚ะตั€ั‚ั‹ั… ั ัะพะปัŒัŽ ะฒ ะบะตั€ะฐะผะธั‡ะตัะบะพะน ัั‚ัƒะฟะบะต ะณะฒะพะทะดะธั‡ะตะบ, ะฝะฐ ะบะพะฝั‡ะธะบะต ะฝะพะถะฐ (ะฝะต ะฑะพะปัŒัˆะต!) ะบะพั€ะธั†ั‹.

ะžั€ะตั…ะธ ัะพ ัะฟะตั†ะธัะผะธ ั…ะพั€ะพัˆะตะฝัŒะบะพ ะฟะตั€ะตะผะตัˆะฐั‚ัŒ (ะผะพะถะฝะพ ั€ัƒะบะพะน, ะผะพะถะฝะพ ะดะตั€ะตะฒัะฝะฝะพะน ะปะพะถะบะพะน), ั€ะฐะทะฒะตัั‚ะธ ะฒ ะบะฐัˆะธั†ัƒ, ะฒะปะธะฒ ะฟะพะปะพะฒะฝะธะบ ะฑัƒะปัŒะพะฝะฐ, ะธ ะดะพะฑะฐะฒะธั‚ัŒ 1 ะณะพะปะพะฒะบัƒ ั‚ะพะปั‡ะตะฝะพะณะพ ั ัะพะปัŒัŽ ั‡ะตัะฝะพะบะฐ.

satsivi recipe history culture origin
Served as part of a holiday meal in Florida.

ะ•ั‰ะต ะฒะฐั€ะธะฐะฝั‚, ะบะพะณะดะฐ ะดะพะฑะฐะฒะปัะตั‚ัั ะตั‰ะต ัั‚ะพะปะพะฒะฐั ะปะพะถะบะฐ ะฑะตะปะพะน ะบัƒะบัƒั€ัƒะทะฝะพะน ะผัƒะบะธ ั‚ะพะฝะบะพะณะพ ะฟะพะผะพะปะฐ, ะฝะพ ัั‚ะพ ะดะปั ะณัƒัั‚ะพั‚ั‹ ะธ ั‡ั‚ะพะฑั‹ ะพั‚ั‚ะตะฝะธั‚ัŒ ะฒะบัƒั ัะฟะตั†ะธะน.

ะขะตะฟะตั€ัŒ ะทะฐะฒะตั€ัˆะฐัŽั‰ะธะน ัั‚ะฐะฟ, ะบะพะณะดะฐ ะฒัะต ะฝะฐัˆะธ ั‚ั€ัƒะดั‹ ัะพะนะดัƒั‚ัั ะฒะพะตะดะธะฝะพ ะธ ัะพั‚ะฒะพั€ัั‚ ั‡ัƒะดะพ.

ะŸั€ะพั‡ะธั‚ะฐะนั‚ะต ะผะพะปะธั‚ะฒัƒ ะธ ะฟั€ะธัั‚ัƒะฟะฐะนั‚ะต.

ะ‘ัƒะปัŒะพะฝ โ€“ ะฒะตััŒ ะฝะต ะฑัƒั…ะฝะธั‚ะต, ัะผะพั‚ั€ะธั‚ะต, ะถะธะดะบะพ ะฑัƒะดะตั‚, ัั‚ะฐะบะฐะฝะพะฒ ะฟั€ะธะผะตั€ะฝะพ 6-8, โ€“ ะฟะพัั‚ะฐะฒะธั‚ัŒ ะฝะฐ ะพะณะพะฝัŒ, ะดะพะฒะตัั‚ะธ ะดะพ ะบะธะฟะตะฝะธั, ะพะณะพะฝัŒ ัƒะฑะฐะฒะธั‚ัŒ ะดะพ ะผะธะบั€ะพัะบะพะฟะธั‡ะตัะบะพะณะพ.

ะกะผะตััŒ ะดะพะฑะฐะฒะปัั‚ัŒ ะฒ ะฑัƒะปัŒะพะฝ ะฟะพะฝะตะผะฝะพะณัƒ, ะฟะตั€ะตะผะตัˆะธะฒะฐั ะดะตั€ะตะฒัะฝะฝะพะน ะปะพะถะบะพะน, ั‡ั‚ะพะฑั‹ ะฝะต ะฟั€ะธะณะพั€ะตะปะพ, ะฝะต ัะฒะตั€ะฝัƒะปะพััŒ, ะฝะต ะฟะตั€ะตะบะธะฟะตะปะพ!

ะ—ะฐั‚ะตะผ ั‚ัƒะดะฐ ะถะต โ€“ ะปัƒะบ! ะ˜ ะฟะพะผะตัˆะธะฒะฐะนั‚ะต, ะฟะพะผะตัˆะธะฒะฐะนั‚ะต, ะผะตะดะปะตะฝะฝะพ, ะฝะพ ะฒะตั€ะฝะพ!

ะ—ะฐั‚ะตะผ ั‚ัƒะดะฐ ะถะต โ€“ ะฝะฐั€ะตะทะฐะฝะฝัƒัŽ ะฟั€ะธะผะตั€ะฝะพ ั€ะฐะฒะฝั‹ะผะธ ะฟะพ ั€ะฐะทะผะตั€ัƒ ะบัƒัะบะฐะผะธ ะฟั‚ะธั†ัƒ.

ะšะพะณะดะฐ ะฒัะต ัั‚ะพ ั…ะพั€ะพัˆะตะฝัŒะบะพ ะทะฐะบะธะฟะธั‚, ะฒะปะตะนั‚ะต 1 ัั‚ะพะปะพะฒัƒัŽ ะปะพะถะบัƒ ะฑะตะปะพะณะพ ะฒะธะฝะฝะพะณะพ ัƒะบััƒัะฐ.

ะœะพะถะฝะพ ะฟะพะปะพะถะธั‚ัŒ ะฟะฐั€ัƒ ะปะฐะฒั€ะพะฒั‹ั… ะปะธัั‚ะธะบะพะฒ.

ะ•ั‰ะต ะฟัั‚ัŒ ะผะธะฝัƒั‚ ั€ะฐะฒะฝะพะผะตั€ะฝะพะณะพ ะฑัƒะปัŒะบะฐะฝัŒั ะฝะฐ ะฝะตัะธะปัŒะฝะพะผ ะพะณะฝะต.

ะŸั€ะพะฒะตั€ัŒั‚ะต ัะพะปัŒ-ะฟะตั€ะตั† ะธ ะฒั‹ะบะปัŽั‡ะฐะนั‚ะต.

ะ•ัะปะธ ะฒั‹ ะฒัะต ะตั‰ะต ะถะธะฒั‹, ะฟะพะทะดั€ะฐะฒะปััŽ: ะฒั‹ ัะดะตะปะฐะปะธ ะฝะฐัั‚ะพัั‰ะตะต ัะฐั†ะธะฒะธ!

Our Favorite Satsivi Videos

This is a clear, English-language recipe from an amateur cook.

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Here, a professional Georgian cook takes you through his recipe in clear, slow Russian (and he introduces it in Georgian).

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About the author

Michael Denner

Michael Denner

Dr. Michael Denner is a professor at Stetsonโ€™s Program in Russian, East European, and Eurasian Studies (REEES). A food enthusiast, he is currently translating and adapting a cookbook called ะ›ะพะฑะธะพ, ัะฐั†ะธะฒะธ, ั…ะฐั‡ะฐะฟัƒั€ะธ, ะธะปะธ ะ“ั€ัƒะทะธั ัะพ ะฒะบัƒัะพะผ (Lobio, Satsivi, Khachapuri, or Georgia with Taste) for English-speaking audiences. As part of this project, Dr. Denner is leading a Georgian Cooking Club at Stetson to test the recipies with Stetsonโ€™s diverse student group. Dr. Denner will also be leading Georgian Foodways for SRAS a new, two-week study abroad course that will address topics such as climate change and state agricultural policies within the context of broader issues of food security, the place of food in social justice and ethnic identity, and the role of Georgian foodways in the current global tourism economy.

Program attended: Georgian Foodways

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