Disjoint chicken or duck into 8 pieces. Turkey should be cut into 3"_4" pieces, w/breast & thighs most desirable parts. Put poultry, water, onion, carrot, parsley, & salt into a pan, bring to a boil, reduce heat to low, & cook for 40 mins. until tender. Remove poultry pieces, discard seasonings & reserve 2 cups of broth.
SAUCE:
Make a paste in a processor w walnuts, garlic, chili, ground coriander, turmeric, fresh cilantro & pomegranate. Dilute paste w/enough of reserved broth to provide a smooth but not too liquid dressing. Put poultry pieces on a serving platter & cover with sauce. Garnish w/pomegranate seeds & serve. Serve cold or at room temp as an appetizer, salad, or main summer dish.
ORIGIN: Dr. Karina Bakashevili, Batumi-Georgia, circa 2000
Title: Kwerstkhi Nigozee Satsabeli - Egg Salad in Walnut Sauce
Categories: Ethnic, Egg, Appetizer, Salad, Georgian
Yield: 6 Servings
6 ea Eggs hard-cooked peeled & 1/2'd lengthwise
1 c Walnuts shelled
2 Cloves garlic sliced
1 tb Fresh cilantror chopped
Salt to taste
1/4 c Red-wine vinegar
1/4 c Water cold
1/4 ts Ground turmeric
1/4 ts Hot red chili flakes
Put egg halves on serving platter.
Prepare sauce by grinding walnuts, garlic, & coriander together. Add salt, vinegar, water, turmeric, & chili flakes then process until well mixed & at smooth consistency.
Taste & adjust salt if necessary. Pour sauce over egg halves. Serve cold or at room temp.
ORIGIN: Dr. Marina Vanakadzhe, Tbilisi-Georgia, circa 1997
Title: Gozinake - Candied Walnuts
Categories: Georgian, Ethnic, Armenian, Dessert, Candy
Yield: 1 Batch
3 1/2 c Walnuts shelled
1 c Honey
Toast walnuts lightly at 350 deg-F for 10 mins. Chop nuts coarsely. Bring honey to a boil in a deep saucepan. Stir in nuts & cook over med_heat for 8-10 mins. Stir periodically until mixture is thick. Do not allow to burn.
Pour mixture out onto a moistened wooden board or oiled marble slab. Use a spatula to spread it 1/2" thick. When cooled cut into 2" diamonds.
ORIGIN: Dr. Yulya Mushalalli, Tbilisi-Georgia, circa 1997
Title: Chirbuli - Cauliflower W/ Egg
Categories: Georgian, Ethnic, Sidedish, Vegetable, Egg
Yield: 4 Servings
1 ea Cauliflower in florets
8 tb Butter
2 ea Onions minced
2 ea Eggs beaten
Salt & pepper to taste
1/4 c Parsley minced
2 tb Cilantro minced
Steam cauliflower over boiling water for 10 mins. Drain.
Saute onions in a large frying pan until golden in 4 tb butter. Add remaining butter & stir in cauliflower. Turn florets to coat them with butter. Cook covered for 10 mins. until tender.
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