Satsivi

What it really is

Satsivi is poultry served with a rich Georgian walnut sauce, often for festive meals.

The sauce is typically served cool enough to hold its body, and the poultry may be prepared ahead so the flavors settle. Avoid calling it a cream sauce: the thickness comes from ground walnuts. A restaurant's exact spice mix should be listed only when confirmed.

The sauce is prepared finely enough for the ground walnuts to form a cohesive, spoonable coating around the poultry. It is often cooled or served at room temperature rather than treated as a thin hot gravy, though household practice varies. A representative seasoning may include garlic, onion, coriander and warm spices, but the balance is not standardized. This version uses chicken; turkey is also used in Georgian preparations and should be identified if substituted. Walnut is essential to the sauce and is a major allergen.

Satsivi is cooked poultry served with a thick sauce built around ground walnuts. Recipes appear throughout Georgia and vary by region; chicken and turkey are both used. The sauce is seasoned, commonly with garlic, onion, coriander and other spices, and its consistency comes from the ground nuts rather than dairy cream. In Georgian holiday cooking, satsivi is especially associated with New Year and festive tables. Identify turkey clearly when it replaces chicken. Walnut is a major allergen and must be disclosed; menus should also distinguish the sauce from a cream-based preparation and confirm any additional ingredients in the kitchen's recipe.

How it's served

• Serve the poultry with the walnut sauce; it is often prepared for festive meals.

How to write it on the menu

• State the regional style and disclose the ingredients used in this batch.