Satsivi - Georgian Walnut Turkey #Eat the World

This month for our Eat the World challenge Evelyne from CulturEatz has us exploring the country of Georgia who's proper name I learned is Sakartvelo. Agriculturally Georgia is known for figs, grapes, almonds, apricots, pomegranates, and particularly walnuts, which appear often in Georgian cuisine.

This delicious Georgian dish which is traditionally enjoyed cold is a hearty and delicious meal that is amazing with flatbread. Though cold is most common, we did also enjoy it warm right as it was made.

1 double turkey breast, on the bone
1 bay leaf
1 tsp. peppercorns
1 large onion, chopped
4 cloves garlic, coarsely chopped
3 Tbsp. oil
2 Tbsp. flour
2 c. walnuts
1 tsp. coriander
1 tsp. salt
1 tsp. white pepper
1 tsp. aleppo pepper
2 pinches allspice
1 pinch nutmeg
1 tsp. fenugreek leaves
1 tsp. dried marigold

Add the turkey, bay leaf, and peppercorns to a saucepan. Cover with water and bring to a simmer.  Simmer until the turkey is very tender. Remove the turkey, bay leaf, and peppercorns. Simmer the broth to reduce to about 4 cups. Sample and add salt to taste. Remove the chicken from the bone and chop.

Heat the oil in a medium skillet and add the onion. Saute until almost translucent and add all of the spice and cook, stirring, until fragrant. Add the garlic and continue cooking one minute. Add the flour and keep cooking for about 5 minutes, stirring often. Whisk in the reserved turkey stock and allow to simmer slightly.

Add the walnuts to a blender and blend until finely ground and starting to release some oils but not to the point of walnut butter. With the blender running, slowly drizzle in the onion and stock mixture and keep blending until smooth. 

Stir together the walnut sauce and the turkey and chill for at least 2 hours. Garnish with chopped parsley and serve with flatbread.

Check out all the wonderful Georgian dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!

Bernice: Fresh Herb Walnut Tomato Cucumber Salad
Camilla: A Georgian Salad Duo: Ispanakhis Pkhali and Charkhlis Mkhali 
Tara: Khabizgina (Georgian Cheese and Potato Bread)
Evelyne: Georgian Ajika Dry Spice Paste
Margaret: Charkhlis Chogi (Georgian Beets with Sour Cherry Sauce) 
Amy: Lobiani (Georgian Bean-Stuffed Bread) #EattheWorld 
Wendy: Khinkali (Georgian Dumplings)
Simply Inspired Meals: Fruit Leather aka Tklapi 


  1. Love all those spices! This looks like such a comforting dish

  2. Looks so good and yes o many recipes with walnut, so intrigued by this turkey dish.

  3. This sounds amazing and I like that it can be served either cold or warm.

  4. I just love that idea of using walnuts in the sauce - they're such a healthy nut. (Plus, I've got a big bag in my freezer right now . . . mmmmm.) Thanks for the recipe.

  5. My dish, traditionally, also called for dried marigolds. I'll have to do some digging on sourcing. I can get fresh marigold! Yum


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