Satsivi (საწიწ)

Kartli region, Georgia — one of Georgia's most ancient sauces; referenced in historical records from the 18th century; prepared for New Year (Alilo) and Christmas celebrations

A walnut-based cold sauce of extraordinary complexity that is Georgia's most internationally recognisable culinary contribution after khachapuri — a thick, pale paste of ground walnuts, garlic, onion, and the defining Georgian spice blend (khmeli suneli) with turmeric, coriander seed, and fenugreek, thinned with broth to a pourable consistency and poured over poached chicken or turkey. The key process is grinding raw walnuts until they release their oils and form a smooth paste before any liquid is added — the walnut oil and protein create a natural emulsification that gives satsivi its characteristic creamy, cohesive body without any dairy. The sauce is always served cold or at room temperature, never hot — the chicken is poached, cooled, and the cold sauce applied to the cooled meat.

• The walnut-based sauce concept parallels Turkish tarator, Greek skordalia (with walnuts), and Circassian chicken (also walnut-poultry); the cold-sauce-on-cold-chicken format echoes French chicken in walnut vinaigrette; khmeli suneli is uniquely Georgian

Served as a cold starter or part of a supra (Georgian feast table); bread alongside to scoop; Rkatsiteli white wine pairs beautifully with the walnut's bitterness; the dish is always part of festive tables and never a daily meal