Sazebeli sauce

Satzebeli sauce (საწებელი) or sacibeli is considered a mandatory attribute of most dishes of Georgian cuisine. Satzebeli sauce, as well as tobacco chicken, khachapuri and harcho, is considered indispensable at traditional Georgian feasts. The main highlight of Georgian cuisine and at the same time its distinctive feature is an interesting approach to mixing tastes in national dishes.

Georgians have long made their dishes contrasting to taste. At the Georgian feast, you will always find both moderately spicy treats and fiery-spicy delicacies. Georgians are famous for their recipes for meat dishes, to which, in most cases, vegetables are served as a side dish. In addition to vegetables, Georgian cuisine involves the obligatory accompaniment of meat dishes with sauces, which Georgia is so famous for.

There is just a huge selection of different Georgian sauces for every taste. Usually, the sauce in Georgia has a sour-sweet or spicy taste. The famous adjika, a sauce made from tomatoes, hot peppers and garlic, comes from Georgia. On special occasions, Georgian hostesses prepare bazhi sauce, the basis of which is spicy gravy, with garlic, nuts and wine vinegar. The fish is served with the famous kindzmari, a sauce of finely chopped cilantro, salt and wine vinegar.

Satzebeli sauce (tomato) and tkemali (from cherry plum and pepper) have become symbols of sunny Georgia and are now inextricably linked with the history and culinary tradition of the entire Georgian people. Sazebeli sauce can be made on its own at home. The classic recipe for satzebeli sauce consists of the following ingredients: walnuts, a mixture of grape, blackberry and pomegranate juice, chicken broth, ground red pepper, saffron, cilantro greens.

Nowadays, the recipe for satzebeli sauce has undergone some changes, and now the hostesses are preparing a variety of variations on the theme of Georgian sauce. For example, in addition to saffron and cilantro, basil, dill or parsley are put in modern sooty sauce. Garlic is sometimes added to give a distinctive taste and aroma. The spice of hop-suneli is also a mandatory component of modern satzebeli.

Often tomatoes and coriander are added to the sachet sauce, then it turns out not quite traditional, but also tasty sauce, which is usually served with kebabs and other meat dishes. Sazebeli sauce in traditional Georgian cuisine is served with poultry dishes (chicken or turkey).

The perfect flavour combination is sachebel sauce and tobacco chicken. The satzebels are served both chilled and hot. Masters of cooking and connoisseurs of Georgian cuisine are skeptical about the folk types of sazebeli sauce, because real foodies do not accept the changed recipe of the dish. However, both traditional and modern satzebeli sauce is always popular.