This rich sauce, made by blending walnuts with garlic, vinegar, and spices, is the traditional accompaniment to boiled chicken in Georgian cuisine. Creamy in texture and pleasantly tangy, it is served cold.
Blend the walnuts with the garlic and a little water in a food processor until smooth and paste-like.
Stir in the red pepper flakes, cumin, and optional cinnamon.
Gradually add the vinegar and remaining water until the sauce is pourable. Season with salt.
Refrigerate the sauce for at least a few hours, then serve cold, poured over boiled chicken.
Allergen information: Contains walnuts (tree nuts); anyone with a relevant allergy should not consume it. Important: Blending the walnuts with a little water in a food processor makes it easier to achieve a smooth texture. Note: The sauce thickens as it cools, so bring it to room temperature before pouring it over the chicken.
İkinci kez yapıyorum, ilkinden de güzel oldu. Misafirlerime yaptım, tarifi hemen istediler.
İkinci kez yapıyorum, ilkinden de güzel oldu. Annemin yıllardır yaptığı tarife çok benziyor, nostaljik oldu. Malzemeleri tarttım, ölçüler tam tuttu.
Malzemeleri markette bulmakta hiç zorlanmadım. İlk denememde biraz tedirgindim ama sonuç harika oldu. İlk defa yaptığım halde hiç zorlanmadım, adımlar çok netti.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
