Turkey Satsivi

Unlike the traditional Georgian satsivi, the turkey satsivi created by Barbara Jorjadze's revived recipe is distinguished by a variety of flavors and ingredients. The heaviness of the dish is completely transformed into an airy lightness. Despite the large number of components included in the dish, each part blends harmoniously with each other.

Preparation Time

60+ mn

Difficulty

Difficult

CAL

500+ calories

Type of Food

Main dish

Goes with

Limonati by Borjomi Adjarian Mandarin

Recipe author

Barbare Gogitidze

Ingredients

turkey

1 kilogram

Butter

110 gram

Garlic

50 gram

the skin

40 gram

Flour

80 gram

Walnut paste

50 gram

White wine

300 milliliter

Broth

700 milliliter

pepper

2 gram

Salt

15 gram

Coriander

30 gram

Parsley

15 gram

Green onion

30 gram

Red walnut oil

20 gram

Shoti bread soil

Shoti bread

500 gram

Butter

120 gram

Oil

60 milligram

boiled butter

50 gram

Walnut paste

1 teaspoon

water

30 milligram

smoked Sulguni mousse

Egg yolk

3 piece

Milk

250 milligram

gelatin

11 gram

Cream cheese

400 gram

Smoked sulguni

250 gram

crème

200 milligram

Agar-agar

8 gram

water

30 milligram

Coriander emulsion

Coriander oil

300 milligram

Egg yolk

1 piece

Fresh garlic

5 gram

Salt

3 gram

Sugar

3 gram

lemon juice

20 milligram

Garlic emulsion

Black garlic paste

100 gram

Garlic

8 gram

Egg

2 piece

Salt

6 gram

Sugar

6 gram

vinegar

5 milligram

Satsivi

white onion

150 gram

broth fat

10 gram

Garlic

15 gram

Walnut

300 gram

Coriander

1 a pinch

Spices

1 a pinch

Cloves

1 a pinch

cinnamon

1 a pinch

Nutmeg

1 a pinch

vinegar

Salt

Nutmeg

Walnut Salsa

Walnut

300 gram

white onion

100 gram

Garlic

20 gram

ginger

10 gram

Matsoni

30 milligram

Butter

50 gram

tomatoes

125 gram

Tomato paste

7.5 gram

curry paste

5 gram

cocoa milk

750 milliliter

Oil

10 milligram

Coriander

12.5 gram

Mint

12.5 gram

lime leaf

1.5 piece

Lemongrass

1 piece

Red adjika

red adjika

300 gram

dry coriander

15 gram

Spices

15 gram

Red Bulgarian

1 gram

Garlic

150 gram

Sweet paprika

50 gram

spicy paprika

30 gram

Salt

Rice

step

Let's supply the ingredients given in the calculation

Turkey

We cook the turkey at a low temperature with a whole carrot and a bay leaf. Remove the meat from the bones. We brown the skin in the oven.

meat mass

Fry the white side of green onion in melted fat and butter, add garlic and fry well. Add the baked skin, then add the walnut paste and flour. Boil a little and add white wine. When the wine dries up, add broth, salt, pepper. Put the meats in and towards the end add the green side of the green onion, finely chopped coriander and parsley. Transfer this mass to a pan so that it is 2 fingers high and keep it in the refrigerator. After removing it from the refrigerator, cut it into the desired pieces.

step

Satsivi

Pass the walnuts and garlic through a fine mesh in a meat grinder or put them in a blender and blend or sieve.

rice

Boil the rice and spread it on a plate to a thickness of 20 ml.
Put the meat mass on top and wrap it like sushi with the help of plastic wrap and store it in the refrigerator.

When we take it out of the refrigerator, remove the plastic and fry it in oil.

Spread adjika on top.

Dip the browned roll, cut sides down, first in the walnut salsa, then in the panko.

step

Shoti bread soil
Cut the bread into cubes and fry it in a pan in butter, oil and clarified butter. So we keep a golden cube like toast.

Serve

To serve, we pour the cold on the plate, we place the turkey, tuna bread ground and other ingredients according to our visual taste.

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