Dr. Michael Denner: For a lot of Georgians, satsivi isโฆ 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 Stetsonโs Program in Russian, East European, and Eurasian Studies (REEES). A food enthusiast, he is currently translating and adapting a cookbook calledย ะะพะฑะธะพ, ัะฐัะธะฒะธ, ั ะฐัะฐะฟััะธ, ะธะปะธ ะััะทะธั ัะพ ะฒะบััะพะผย (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 Stetsonโs 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 clubโs 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.
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 momโs way of making satsivi in any way departed from the sacred truth, well, Iโd immediately dive behind the barricades and open fire to my last bulletโฆ 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 doesnโt mean something to you, then Iโll tell you that having lived in Zugdidi is a guarantee of authenticity when it comes to satsivi. Thirdly, well, itโs common knowledge my momโs satsivi is the best ever.
There. Iโm out of bullets. |
ะัะปะธ ะผะฝะต ะบัะพ-ัะพ ัะบะฐะถะตั, ััะพ ะผะฐะผะธะฝ ัะฟะพัะพะฑ ะฟัะธะณะพัะพะฒะปะตะฝะธั ัะฐัะธะฒะธ ะฒ ัะตะผ-ัะพ ะณัะตัะธั ะฟัะพัะธะฒ ะธััะธะฝั, ัะพ ั ััะฐะทั ะฒะพะทะฒะตะดั ะทะฐัะธัะฝัะต ะฑะฐััะธะพะฝั ะธ ะฑัะดั ะพััััะตะปะธะฒะฐัััั ะดะพ ะฟะพัะปะตะดะฝะตะณะพ ะฟะฐััะพะฝะฐ. ะะพ-ะฟะตัะฒัั
, ะผะพั ะผะฐะผะฐ โ ะฑะธะพะปะพะณ. ะญัะพ ั ะบ ัะพะผั, ััะพ ะพะฝะฐ ะบะพ ะฒัะตะผั ะฝะฐ ัะฒะตัะต ะธ ะฑะพะปะตะต ะฒัะตะณะพ ะบ ะฟัะธะณะพัะพะฒะปะตะฝะธั ะฟะธัะธ ะฟะพะดั
ะพะดะธั ัััะพะณะพ ะฝะฐััะฝะพ ะธ ะฝะต ะฟัะธะทะฝะฐะตั ะฝะธะบะฐะบะธั
ะพัะบะปะพะฝะตะฝะธะน ะพั ะดะพะณะผ ะธ ะบะฐะฝะพะฝะพะฒ.
ะะพ-ะฒัะพััั , ัะฐัะธะฒะธ โ ััะพ ะผะตะณัะตะปััะบะพะต ะฑะปัะดะพ, ะฐ ะผะพั ะผะฐะผะฐ ะฝะตัะบะพะปัะบะพ ะปะตั ะฟัะพะถะธะปะฐ ะฒ ะัะณะดะธะดะธ, ะธ ะตัะปะธ ััะพ ะฒะฐะผ ะฝะธ ะพ ัะตะผ ะฝะต ะณะพะฒะพัะธั, ัะพ ััะพ ัะฐะบะฐั ะถะต ะณะฐัะฐะฝัะธั ะฐััะตะฝัะธัะฝะพััะธ ะฒ ะพัะฝะพัะตะฝะธะธ ัะฐัะธะฒะธ, ะบะฐะบ ัััะตัะตััะฒะธั ะะฐัะปะพัะฐ ะะฐััะฐะฝะตะดั ะฟะพ ะพัะฝะพัะตะฝะธั ะบ ะตะณะพ ัะฟะตัะธัะธัะตัะบะพะน ัะตะผะต. ะั ะธ ะฒ-ััะตััะธั , ะพะฑัะตััะฒะตะฝะฝะพะต ะผะฝะตะฝะธะต ะตะดะธะฝะพะดััะฝะพ ะฟัะธะทะฝะฐะตั, ััะพ ัะฐะบะพะณะพ ะธะดะตะฐะปัะฝะพะณะพ ัะฐัะธะฒะธ, ะบะฐะบ ั ะผะพะตะน ะผะฐะผั, ะฟัะพััะพ ะฝะต ัััะตััะฒัะตั. ะะฐััะพะฝั ะบะพะฝัะธะปะธัั. |
Dr. Michael Denner:ย OK. In writing about satsivi, Iโm apparently wandering into a combat zone. Iโll proceed with all due cautionโฆ What I am about to say about the dish might not please everyone. Maybe I should put on a bullet-proof vestโฆ
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 itโs a turkey, especially if itโs served on New Yearโs Eve. (Georgians celebrate New Yearโs 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. Itโs normally served room temperature, like almost everything on the supra table. If however itโs cooked in a kโetsi, 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 ghโomi (Georgian corn porridge): A gritty white mound of steaming ghโomi, 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.
Hereโs Tinatinโs 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)
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 doesnโt 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 doesnโt 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 beggarโs pouch, and squeeze the package over a small glass bowl. Youโll 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.)
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. Itโs 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: Donโt allow the stock to return to a boil, and mix very thoroughly. The sauce should have the consistency of buttermilk or thick creamโin 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 youโre 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 ghโomi or polenta.
Tinatin Mzhavanadze: Satsivi (Russian)
ะะพัะพะฒะธััั ัะฐัะธะฒะธ ะดะพะปะณะพ, ัะฐะบ ััะพ ะพัะบะปััะธัะต ัะตะปะตัะพะฝ, ัะฐะบั, ัะฐััะปะฐะฑััะตัั ะธ ะฝะฐัััะพะนัะตัั ะฝะฐ ะฟะพะดะฒะธะณ.
ะะฐะฝะพะฝะธัะตัะบะธะน ัะตัะตะฟั ะฟัะตะดะฟะพะปะฐะณะฐะตั ะธะฝะดะตะนะบั. ะะฑััะฝะพ ั ะฝะตััะฐััะฝัั ะธะฝะดะตะตะบ ะฝะฐัััะฟะฐะตั ะฐะฟะพะบะฐะปะธะฟัะธั ะบ ะะพะฒะพะผั ะณะพะดั: ะธั ัะฑะธะฒะฐัั ะฟะพัะตะผ ะทัั, ะฝะพ ัะฐะบะพะฒะฐ ะถะธะฒะพะดะตััะบะฐั ััะฐะดะธัะธั.
ะะต ะฑัะดะตะผ ััะพ ะพะฑััะถะดะฐัั: ะฝะตั ะธะฝะดะตะนะบะธ โ ะฑะตัะธัะต ะบััะฟะฝัั ะบััะธัั. ะะดะพัะพะฒัั, ัะฟะธัะฐะฝะฝัั ะบััะธัั, ะถะตะปะฐัะตะปัะฝะพ ะฒัะบะพัะผะปะตะฝะฝัั ะธะท ั ะพะทัะนัะบะธั ััะบ ะพัะฑะพัะฝะพะน ะบัะบัััะทะพะน. ะัะปะธ ะฑะตัะตัะต ะผะพัะพะถะตะฝัั โ ะฒัะต ะฟะพะณัะตัะฝะพััะธ ัะฟะธััะฒะฐะนัะต ะฝะฐ ะตะต ะฝะตะทะดะพัะพะฒัะน ะพะฑัะฐะท ะถะธะทะฝะธ.
ะญัะฐ ะบะพัะตะนะฝะฐั ัะฐัะตัะบะฐ ัะพะบะฐ ะบะธะฝะทั ะผะพะถะตั ะฒัะทะฒะฐัั ััะดะพัะพะณะธ: ัะฝะฐัะฐะปะฐ ัะฒะตะถัั ัะพัะฝัั ะทะตะปะตะฝั ะฝะฐะดะพ ะฟะพะฟะพะปะพัั ะฒ ัััะฟะบะต, ะฐ ะฟะพัะพะผ ะพัะถะฐัั ัะตัะตะท ะผะฐัะปั. ะฏ ะฝะต ัะผะตั ัะฟะพัะธัั ั ะผะฐะผะพะน, ะฝะพ ััะพ ั ะฝะตะต ะฟัะฝะบัะธะบ. ะะฟัะพัะตะผ, ะผะพะถะตัะต ะพะฑะพะนัะธัั ะธ ะฑะตะท ัะพะบะฐ ะบะธะฝะทั.
(ะฝะฐ 8-10 ะฟะพััะธะน)
- ะผะพะปะพะดะฐั ะธะฝะดะตะนะบะฐ (ะธะปะธ ะบััะธัะฐ) โ 2 ะบะณ
- ะณัะตัะบะธะต ะพัะตั ะธ ะพัะธัะตะฝะฝัะต โ 500-800 ะณ
- ะปัะบ ัะตะฟัะฐััะน โ 1 ะบะณ
- ะผะพะปะพััะน ะธะผะตัะตัะธะฝัะบะธะน ัะฐััะฐะฝ โ 1 ัั. ะปะพะถะบะฐ
- ะผะพะปะพััะน ะบะพัะธะฐะฝะดั โ 1 ัั. ะปะพะถะบะฐ
- ะผะพะปะพััะน ัะตัะฝัะน ะฟะตัะตั โ 1 ัั. ะปะพะถะบะฐ
- ะผะพะปะพัะฐั ะบะพัะธัะฐ, ะณะฒะพะทะดะธะบะฐ, ัะพะปั โ ะฟะพ ะฒะบััั
- ัะพะบ ะบะธะฝะทั โ ัะบะพะปัะบะพ ะฟะพะปััะธััั ะธะท ะฑะพะปััะพะณะพ ะฟััะบะฐ ะทะตะปะฝะธ
- ะฑะตะปัะน ะฒะธะฝะฝัะน ัะบััั โ 1 ัั. ะปะพะถะบะฐ
- ัะพะปั, ัะตัะฝะพะบ โ ะฟะพ ะฒะบััั
- ะปะฐะฒัะพะฒัะน ะปะธัั โ ะฟะพ ะถะตะปะฐะฝะธั
ะัะธะณะพัะพะฒะปะตะฝะธะต:
ย ะัะธัั ัะฒะฐัะธัะต ะฒ ะฝะตัะพะปะตะฝะพะน ะฒะพะดะต ะฒ ะฑะพะปััะพะน ัะผะฐะปะธัะพะฒะฐะฝะฝะพะน ะบะฐััััะปะต, ัะฐะบ ััะพะฑั ะพะฝะฐ ะฝะต ะฒััะพะฒัะฒะฐะปะฐ ัะฒะพะธ ะฝะตะฟัะธะปะธัะฝัะต ะณะพะปัะต ะฝะพะณะธ โ ัะฐะทะฒะต ััะพ ัะฐะผัั ะผะฐะปะพัััย ัะธะบะพะปะพัะบะธ.
ะะฝะธะผะฐะฝะธะต: ะฝะต ะฟะตัะตะฒะฐัะธัะต! ะะพัะพะผ ะฒั ะตะต ะฒัะปะพะถะธัะต ะฝะฐ ะฑะปัะดะพ, ะพะฝะฐ ะพัััะฝะตั โ ะฝะฐ ัะปััะฐะน, ะตัะปะธ ะฒัะต-ัะฐะบะธ ะฟะตัะตะฒะฐัะธะปะฐัั, ะผััะพ ััะฟะตะตั ัั ะฒะฐัะธัััั ะธ ะฟัะธะฝััั ัะตัะบัั ัะพัะผั; ะฟะพัะพะผ ะทะฐััะฝััะต ะตะต ะฒ ะดัั ะพะฒะบั ะดะปั ะฟะพะดััะผัะฝะธะฒะฐะฝะธั ะฝะฐ ัะฐั ะฟัะธ 180 ะณัะฐะดััะฐั ะธ ััะดะฐ ะถะต ะฟะพััะฐะฒััะต ะผะธัะพัะบั ั ะฒะพะดะพะน โ ะดะปั ัะพัะฝะพััะธ ะผััะฐ.
ะขะตะฟะตัั ะฒัะฟะตะนัะต ะฒะฐะปะตัััะฝะบะธ (ะธะปะธ ะฒะพะดะบะธ ะณัะฐะผะผะพะฒ ะฟัััะดะตััั), ัะดะตะปะฐะนัะต ะฒะดะพั -ะฒัะดะพั ะธ ะฟัะธัััะฟะฐะนัะต ะบ ัะฒััะตะฝะฝะพะดะตะนััะฒะธั.
ะัััะถะตะฝะฝัะน ะฑัะปัะพะฝ ะฟัะพัะตะดะธัะต ัะตัะตะท ะผะฐัะปั. ะะธั ัะพะฑะตัะธัะต, ะฟะพะปะพะถะธัะต ะฝะฐ ัะบะพะฒะพัะพะดะบั ะธ ะฒ ะฝะตะผ, ะฝะต ัะพัะพะฟััั, ะดะพ ัะพะทะพะฒะพะณะพ ัะฒะตัะฐ ะพะฑะถะฐัััะต 1 ะบะธะปะพะณัะฐะผะผ (ะดะฐ-ะดะฐ!) ะผะตะปััะฐะนัะต ะฝะฐัะตะทะฐะฝะฝะพะณะพ ะปัะบะฐ.
ะญัะพ ััะดะพะฒะธัะฝะพ, ะฝะพ ะธัะบััััะฒะพ ััะตะฑัะตั ะธ ะฝะต ัะฐะบะธั
ะถะตััะฒ.
500-800 ะณัะฐะผะผะพะฒ ะผะฐะบัะธะผะฐะปัะฝะพ ัะฒะตัะปัั ะณัะตัะบะธั ะพัะตั ะพะฒ (ะปัััะต ะฟัะพัะปะพะณะพะดะฝะตะณะพ ััะพะถะฐั, ะฒ ะฝะธั ะผะฐัะปะฐ ะฑะพะปััะต) ัะผะพะปะพัั ะฒ ะฟัะดัั ะธ ะฒ ะฝะธั ะดะพะฑะฐะฒะธัั: 1 ััะพะปะพะฒัั ะปะพะถะบั ะผะพะปะพัะพะณะพ ะธะผะตัะตัะธะฝัะบะพะณะพ ัะฐััะฐะฝะฐ, 1 ััะพะปะพะฒัั ะปะพะถะบั ัะตัะฝะพะณะพ ะฟะตััะฐ, ัััั ะผะตะฝััะต ััะพะปะพะฒะพะน ะปะพะถะบะธ ะฟัะพัะตัะฝะฝะพะณะพ ัะตัะตะท ัะธัะตัะบะพ ะผะพะปะพัะพะณะพ ะบะพัะธะฐะฝะดัะฐ, 1 ะบะพัะตะนะฝัั ัะฐัะตัะบั ะฟัะพัะตะถะตะฝะฝะพะณะพ ัะพะบะฐ ะบะธะฝะทั.
ะัะต 4-6 ัะฐััะตัััั ั ัะพะปัั ะฒ ะบะตัะฐะผะธัะตัะบะพะน ัััะฟะบะต ะณะฒะพะทะดะธัะตะบ, ะฝะฐ ะบะพะฝัะธะบะต ะฝะพะถะฐ (ะฝะต ะฑะพะปััะต!) ะบะพัะธัั.
ะัะตั ะธ ัะพ ัะฟะตัะธัะผะธ ั ะพัะพัะตะฝัะบะพ ะฟะตัะตะผะตัะฐัั (ะผะพะถะฝะพ ััะบะพะน, ะผะพะถะฝะพ ะดะตัะตะฒัะฝะฝะพะน ะปะพะถะบะพะน), ัะฐะทะฒะตััะธ ะฒ ะบะฐัะธัั, ะฒะปะธะฒ ะฟะพะปะพะฒะฝะธะบ ะฑัะปัะพะฝะฐ, ะธ ะดะพะฑะฐะฒะธัั 1 ะณะพะปะพะฒะบั ัะพะปัะตะฝะพะณะพ ั ัะพะปัั ัะตัะฝะพะบะฐ.
ะัะต ะฒะฐัะธะฐะฝั, ะบะพะณะดะฐ ะดะพะฑะฐะฒะปัะตััั ะตัะต ััะพะปะพะฒะฐั ะปะพะถะบะฐ ะฑะตะปะพะน ะบัะบัััะทะฝะพะน ะผัะบะธ ัะพะฝะบะพะณะพ ะฟะพะผะพะปะฐ, ะฝะพ ััะพ ะดะปั ะณัััะพัั ะธ ััะพะฑั ะพััะตะฝะธัั ะฒะบัั ัะฟะตัะธะน.
ะขะตะฟะตัั ะทะฐะฒะตััะฐััะธะน ััะฐะฟ, ะบะพะณะดะฐ ะฒัะต ะฝะฐัะธ ัััะดั ัะพะนะดัััั ะฒะพะตะดะธะฝะพ ะธ ัะพัะฒะพััั ััะดะพ.
ะัะพัะธัะฐะนัะต ะผะพะปะธัะฒั ะธ ะฟัะธัััะฟะฐะนัะต.
ะัะปัะพะฝ โ ะฒะตัั ะฝะต ะฑัั ะฝะธัะต, ัะผะพััะธัะต, ะถะธะดะบะพ ะฑัะดะตั, ััะฐะบะฐะฝะพะฒ ะฟัะธะผะตัะฝะพ 6-8, โ ะฟะพััะฐะฒะธัั ะฝะฐ ะพะณะพะฝั, ะดะพะฒะตััะธ ะดะพ ะบะธะฟะตะฝะธั, ะพะณะพะฝั ัะฑะฐะฒะธัั ะดะพ ะผะธะบัะพัะบะพะฟะธัะตัะบะพะณะพ.
ะกะผะตัั ะดะพะฑะฐะฒะปััั ะฒ ะฑัะปัะพะฝ ะฟะพะฝะตะผะฝะพะณั, ะฟะตัะตะผะตัะธะฒะฐั ะดะตัะตะฒัะฝะฝะพะน ะปะพะถะบะพะน, ััะพะฑั ะฝะต ะฟัะธะณะพัะตะปะพ, ะฝะต ัะฒะตัะฝัะปะพัั, ะฝะต ะฟะตัะตะบะธะฟะตะปะพ!
ะะฐัะตะผ ััะดะฐ ะถะต โ ะปัะบ! ะ ะฟะพะผะตัะธะฒะฐะนัะต, ะฟะพะผะตัะธะฒะฐะนัะต, ะผะตะดะปะตะฝะฝะพ, ะฝะพ ะฒะตัะฝะพ!
ะะฐัะตะผ ััะดะฐ ะถะต โ ะฝะฐัะตะทะฐะฝะฝัั ะฟัะธะผะตัะฝะพ ัะฐะฒะฝัะผะธ ะฟะพ ัะฐะทะผะตัั ะบััะบะฐะผะธ ะฟัะธัั.
ะะพะณะดะฐ ะฒัะต ััะพ ั ะพัะพัะตะฝัะบะพ ะทะฐะบะธะฟะธั, ะฒะปะตะนัะต 1 ััะพะปะพะฒัั ะปะพะถะบั ะฑะตะปะพะณะพ ะฒะธะฝะฝะพะณะพ ัะบัััะฐ.
ะะพะถะฝะพ ะฟะพะปะพะถะธัั ะฟะฐัั ะปะฐะฒัะพะฒัั ะปะธััะธะบะพะฒ.
ะัะต ะฟััั ะผะธะฝัั ัะฐะฒะฝะพะผะตัะฝะพะณะพ ะฑัะปัะบะฐะฝัั ะฝะฐ ะฝะตัะธะปัะฝะพะผ ะพะณะฝะต.
ะัะพะฒะตัััะต ัะพะปั-ะฟะตัะตั ะธ ะฒัะบะปััะฐะนัะต.
ะัะปะธ ะฒั ะฒัะต ะตัะต ะถะธะฒั, ะฟะพะทะดัะฐะฒะปัั: ะฒั ัะดะตะปะฐะปะธ ะฝะฐััะพััะตะต ัะฐัะธะฒะธ!
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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