Satsivi

Walnut sauce

Sterlet with bazhe

Bazhe (Georgian: ბაჟე, baže) is the most versatile of the Georgian walnut sauces, being more runny than satsivi sauce and containing either red wine vinegar or pomegranate juice. It is often used to dress boiled or fried fish, such as trout. As is typical of the Georgian palate, this sauce is slightly tart, as sweeteners are not usually used by Georgians in their cooking.[2]

Satsivi (Georgian: საცივი) is a Georgian dish made with walnut sauce and served cold, either as a dipping sauce for boiled or fried turkey or chicken. Traditionally, satsivi is made of walnuts, water, garlic, a combination of dried herbs (usually saffron and fenugreek), vinegar, cayenne pepper, and salt to taste.[1] In this way, satsivi in the Caucasus is similar to the nut- or legume-based paste sauces to the south such as the hummus (which often contains garlic, lemon juice as a souring agent, and tahini, or sesame butter/paste) varieties found in Syrian, Lebanese, or generically Levantine cuisine.

Boiled turkey or chicken pieces submerged in satsivi is a staple of winter holiday feasts. The dish as a whole is usually also referred to as satsivi. There are also vegetarian varieties of this dish made with eggplants or cauliflower.[3][4]

A similar dish of boiled chicken with walnut paste is known as Circassian chicken in Turkish, Levantine, and Egyptian cuisine, as well as "Aquz" in the Caspian cuisine of Northern Iran.

• Nigvziani badrijani
• List of sauces