To paraphrase a well-known expression, I will ask: "Do you love Georgian cuisine as much as I love it?" I really like the food traditions in this blessed country. Meat, fish, vegetables, bread, a lot of vegetables and herbs - what you need for health and longevity. Dishes are prepared with wise simplicity, nothing superfluous. And, of course, many dishes are served with various sauces that add a wonderful taste to salads, meat and fish.
Today I will cook the traditional Georgian walnut-based Bage sauce. Bazhe is served with chicken, meat, baked vegetables, as well as simply with bread or tortillas.
Usually, Imeretian saffron is put in this sauce, but, unfortunately, I didn’t prepare it ... Imeretian saffron is crushed dry marigold flowers. Marigolds are quite common flowers, so if you are interested, you can prepare this spice from the summer.
I will take ordinary saffron for making Baje sauce - dried crocus stigmas. This is what a crocus looks like.
But we digress, let's start preparing the delicious Georgian Bazhe sauce. These are the ingredients we need.
Let's prepare saffron, coriander (you can also take ground) and garlic - we will finely chop it or grate it, so it will be easier to grind the mixture.
We put the ingredients in a mortar, add a little salt.
Finely chop the coriander greens, take hot pepper to taste.
We will try to grind the ingredients in a mortar, if we can’t grind them to homogeneity, we will additionally pass them through a meat grinder.
And now the most fascinating moment begins - we will add a little boiled chilled water to our mixture (you can use chicken broth).
And grind, mix water into our sauce. And add some water again.
I confess, at that moment I imagined how the Georgian hostess was preparing Bazhe for her men, who would soon go to work. We can say that love and care are important components of this wonderful sauce. The consistency of Baje sauce should be like liquid sour cream, something like this. If you swipe with a spoon, a small trace remains for a few seconds. But you can vary the density, you can make Bazhe more liquid.
Bazhe sauce with walnuts is great for meat, poultry, fish, vegetables. Today I have a chicken fillet chop, the sauce gave the dish a unique aroma and taste!
Bazhe sauce will also diversify the lenten menu. Georgian housewives know a lot about sauces! Adding sauce to various vegetable dishes will not only enrich their taste, but also give strength for the whole day, because nuts are very high in calories. Help yourself!
Calories: Not specified
Time for preparing: Not specified
Oh, this colorful Georgian cuisine - meat, chic sauces, spices, greens, all taste buds are excited from just one thought. Today I want to offer you to prepare Georgian sauce under such an incredibly beautiful name "Bazhe". According to the classic recipe, this sauce is prepared with walnuts, and you can’t do without garlic, herbs, ground coriander, suneli hops, and paprika. The taste is incredibly rich, the sauce is ideal for meat, poultry, turkey, vegetables. Just imagine how this sauce will be combined with - perfect! You can fill Bazhe not only with water, as in our case, you can use chicken broth. Perhaps you can get ground fenugreek seeds and saffron, then by all means add them to the sauce, the taste will take on a new rich shade. So, let's plunge a little into this wonderful and vibrant Georgian cuisine, prepare at least a sauce, and then add meat to it (for example,), pita bread, vegetables.
- walnuts (peeled) - 100 g,
- coriander - 0.25 tsp,
- paprika - 1 tsp,
- hops-suneli - 1 tsp,
- garlic - 1-2 large cloves,
- water - 120-150 ml,
- greens (cilantro, parsley) - to taste,
- salt, pepper - to taste.
Recipe with photo step by step:
Prepare the blender bowl. Peel walnuts and measure one hundred grams. Transfer the nuts to a blender. 
Grind the nuts in a bowl at high speed, until fine crumbs. 
Add spices to the nut crumbs - ground sweet paprika, ground coriander, suneli hops. The amount of spices can be increased later. 
Add some salt and garlic to the blender bowl. 
Wash and dry your favorite greens, cilantro and parsley will fit perfectly here. 
Add clean filtered water in portions, grind the sauce to the desired consistency. Take a sample for spices, add more if necessary. 
After serving the sauce to the table. 
Enjoy your meal!
Be sure to try another delicious
To prepare a classic bage sauce, you will need a small list of ingredients. The basis of the dish is walnuts - take a glass with a good slide of peeled kernels to make the taste rich. Also, you can not do without garlic and spices, which are very fond of Georgian cuisine. Utskho-suneli, Imeretian saffron, coriander, red and black pepper will give the sauce a recognizable taste and aroma. To add the missing sourness and better reveal the flavor of the seasoning, you need an acid - lemon juice or white wine vinegar will do. We will bring the sauce to the desired density by adding water, so do not forget to boil a couple of glasses in advance and cool to room temperature.
Secrets of Bage
If you ask a Georgian hostess what is the most important thing in cooking, she will answer you that you need the right products and strong hands. Nuts, garlic and seasonings must be thoroughly ground to a paste, so the main thing is to be patient and mortar. You can facilitate the task using a meat grinder or a blender, but you still have to work with your hands.It is very important to buy the "right" nuts. The kernels should not be bitter. Choose light colors by color, then the seasoning, as expected, will be painted in light walnut tones. The kernels should be filled with juice, selected, and not dried and shriveled, then they will be able to make a good fatty paste, which means that the bage will be tasty.
As a rule, coriander, utskho-suneli, Imeretian saffron (marigolds), and hot peppers are added to the Georgian bage as spices. However, in different parts of the country, the proportions and the set of spices can change, and if we add to this the personal preferences of each hostess, then there are countless options for the sauce, but the cooking principle is the same for everyone - grind and dilute with water. Shall we start?
Total cooking time: 15 minutes
Cooking time: 10 minutes
Yield: 300-400 ml
Ingredients
- walnuts, peeled - 1 tbsp. (100 g)
- garlic - 3 large cloves
- coriander seeds - 1/2 tsp
- ucho-suneli - 1/2 tsp
- Imeretian saffron - 1/2 tsp
- salt - 1/2 tsp.
- hot red pepper - 1/3 tsp.
- black pepper - 1-2 chips.
- lemon juice - 1 tbsp. l.
- boiled water - 100-200 ml
Cooking
Large photos Small photos
Let's start with nuts. They need to be sorted out so that fragments of the shell do not come across.
Nuts need to be ground to a paste. To make it easier for yourself, you can use a meat grinder or blender. The ground nuts should turn into a homogeneous mixture, fine-grained, without large pieces. It is best to scroll through the meat grinder twice, but a powerful blender with a knife nozzle copes with the task faster, in 2-3 minutes.
I peeled the garlic, put it through a press and put it in a mortar. Salt and all the seasonings were also poured there: coriander seeds, utskho-suneli, saffron, red and black pepper. Thoroughly ground the spices with garlic in a mortar.
Then, 1-2 tablespoons, I poured ground nuts into a mortar, rubbing them with a pestle to a paste.
You should get an almost homogeneous mass. If the nuts are of good quality, the mixture will turn out to be oily, highlighting the nut oil. Pour the resulting paste into a bowl. Add acid - I used freshly squeezed lemon juice, which can be replaced with white wine vinegar.
The mass is very thick, so it must be diluted with cold boiled water. Pour a little, literally 1 spoonful, carefully stirring the contents of the bowl. Liquids need to be added so much that the sauce turns out in consistency, like liquid sour cream. You can make it a little thicker or thinner, but it shouldn't flow like water.
As a rule, nut sauce is served with chicken or fish, eggplant and cabbage dishes. The bage is put on the table in a bowl or in a gravy boat. The sauce is poured over the dish, soaked with gomi or eaten with mchadi. It tastes spicy and spicy, with a pronounced nutty flavor and garlic aroma.
If you do not breed very diligently, but choose a thick consistency, it will turn out as in the next photo. For an amateur and at will. Bon appetit and delicious culinary experiments!
21.10.2019 263 views
Have you tried bage sauce or have you never heard of it? Let's open the veil over the secrets of Georgian cuisine and try to make a fragrant tender dressing with our own hands!
Taste and usage
Bazhe sauce is Georgian cuisine, it is loved and appreciated in the territory of this hospitable country! The product has amazing versatility, goes well with almost all dishes.
Separately, it is worth noting the taste - it contains bright notes of garlic, giving piquancy and nutty motifs, creating softness. The smell is impossible to convey in words - it's better to study the recipe for bage sauce and feel it live!
The sauce should be served to the table in a separate bowl - so you can dip bread or pita bread in it, pour the right amount on your plate. What dishes go with dressing?
- Boiled chicken and fish;
- Eggplant dishes;
- Fresh vegetables - peppers, celery, tomatoes, cucumbers or broccoli;
- Fried meat.
Interesting fact! This is a kind of well-known satsivi - the main difference lies in the water, which forms the basis of cooking. Satsivi is cooked in chicken broth.
Bazhe sauce contains several ingredients, the main ones are garlic and walnuts. Georgian hostesses always add Imereti saffron, utskho-suneli and cilantro. But you can experiment a little, as all great chefs do! Let's try to make a gas station on our own?
cooking recipes
Want to learn how to make bage sauce? For this, it is not necessary to go to Georgia, we will teach you the intricacies right now, on the pages of this review. Unfortunately, it will not work to achieve the full flavor of the oriental dressing! Rare ingredients are very difficult to obtain, they have to be replaced with others, and sometimes we are forced to use dried herbs instead of fresh ones.
But do not despair, we can still bring to life the classic bage sauce recipe, with any restrictions. Believe me, it's worth it - the taste and aroma of the finished dressing will simply blow your mind!
Prepare these ingredients:
- 150 grams of walnuts;
- Three cloves of garlic;
- Half an onion;
- 3-4 sprigs of cilantro;
- Half a teaspoon of the following spices - ucho-suneli, coriander and Imeretian saffron;
- Salt and red hot pepper to taste;
- 250 ml of water;
- a tablespoon of vegetable oil;
- Half a teaspoon of white wine vinegar.
And now we proceed directly to the preparation of the bage sauce! Follow our instructions, then everything will work out and the result will pleasantly surprise you:
- Finely chop the onion and cilantro;
- Combine them in a pan and fry in hot oil;
- It is not necessary to achieve a brown crust, it is enough to extinguish the mass a little;
- Peel the nuts from the shell (if any) and put in the blender bowl;
- Chop them thoroughly with knives and transfer to a bowl;
- Pass the garlic through a press and add to the nuts;
- Add salt and garlic, spices and pour in vinegar;
- Use a mortar to thoroughly grind the mass;
- Now put in the garlic and cilantro, grind the mixture again with a mortar;
- It is advisable to squeeze a few drops of nut oil - it will be used to decorate the finished product;
- Transfer the mixture back to the blender and start beating, adding warm water little by little;
- You need to achieve a gentle liquid consistency;
- At the end, pour in a couple of drops of oil and leave the container in the refrigerator for a couple of hours to brew.
OK it's all over Now! You have mastered the Georgian bage sauce recipe - serve it to the table and enjoy.
And if you are not yet confident in your abilities, try a simplified version - we also painted it in detail below. Even perfect beginners will master this method of making walnut sauce.
You will need:
- One and a half cups of nuts (peeled walnuts);
- Three cloves of garlic - take larger ones;
- 400 ml of boiled water;
- Half a lemon;
- A few pinches of suneli hops, saffron and ground black pepper;
- A little salt to taste.
And now we prepare the sauce:
- Grind the nuts in a blender or mortar;
- Peel the garlic and run it through a press;
- Combine the nuts with salt and garlic and put in a blender;
- Beat the mass until smooth, gradually adding water;
- The consistency you need is similar to liquid sour cream;
- Add spices and beat again;
- Transfer the mass to a bowl, enter the squeezed lemon juice;
- Beat the sauce with a spoon and leave to rest in the refrigerator for half an hour.
Chicken in bage (satsivi)
in front of you satsivi recipe, time-tested and festive events in Georgia. My mother prepared for the blog.
A bit about terminology
Chicken in the bag - in Georgia, they prefer to call this dish that way (as opposed to satsivi, in which nuts are not brewed, but boiled - this recipe will soon appear on the site). However, if you tried in a Russian Georgian cafe or restaurant, 90% of what you ate was a dish prepared approximately according to this recipe.
Ingredients
What you need to cook satsivi in a large pot:
- turkey or chicken - 2 kg
- peeled walnuts - 0.5 kg
- garlic - 7 cloves
- real spicy adjika (without tomatoes, without starch and other litter) - 3 teaspoons with a slide
- satsiv seasoning (or ground coriander + ucho-suneli one to one) - 2 teaspoons
- Imeretian saffron (ground, powdered) - 1 tsp
- salt to taste
1. Selection of walnuts
Walnuts should not be brown, but light (as in the photo), not shriveled, but poured with juice. In Russia, such nuts can usually be bought on the market, but not in the store.
2. Roast chicken
It is believed that turkey should be used for canonical satsivi. Canonicality always has limits - a turkey, a bird brought to Eurasia from America. Therefore, without a twinge of conscience, we use chicken.
It is necessary to fry the chicken pieces so that a rough crust does not form. Better - in the oven.
3. Chop nuts
While the chicken is fried, it is worth doing the nuts. Use a meat grinder or blender to create nut butter. The main task is to create a walnut paste that is as fine-grained as possible, without large pieces. If the effect is not achieved after the first grinding, repeat the procedure. After the nuts are crushed, you need to prepare the nut butter.
4. Cooking Nut Butter for Satsiwi
Take 3 tablespoons (with a slide) of chopped walnuts, 7 cloves of garlic and 1 teaspoon (with a slide) of adjika and scroll these ingredients three times through a fine meat grinder. Take the resulting mass in the palm of your hand and squeeze the liquid (oil) into a separate container. Scroll the remaining cake through the meat grinder two more times and squeeze out the oil again, and also collect the oil that has flowed out of the meat grinder. Set aside the remaining lump of walnuts, adjika and garlic in a container with ground nuts.
Obtaining nut butter - third scroll through a meat grinder
The resulting oil will be used later, but for now it is necessary to dilute the nut mass in water.
5. Breeding the nut mass in boiling water
Satsivi is made with water or a light broth. Fundamentally, these two satsivi recipes do not differ - neither in the preparation technology, nor in the end result.
First you need to dilute boiling water (!) cake obtained during the preparation of nut butter. In a separate container, add half a glass of boiling water to the cake and mix thoroughly so that no lumps remain. (In boiling water, the nut mass miraculously changes its color from yellow-brown to a milky color with a coffee tint). When done, combine the resulting mass with chopped nuts and continue to pour boiling water: pour glasses (200 ml) into the nut mass and stir thoroughly - you will need another 3.5 cups of boiling water (not counting 0.5 cups for the cake).
The result should be a sauce similar in thickness to kefir. (Later, the satsivi will thicken to the consistency of yogurt).
When you get a homogeneous, thick liquid, you can start adding seasonings.
6. Preparation of seasonings
Take 1 teaspoon of Imeretian saffron, 2 teaspoons of satsiv seasoning (or ground coriander + ucho-suneli one to one) and 2 teaspoons of adjika and stir them in boiling water in a separate container.
7. Mixing the main ingredients
Pour the seasoning mass obtained at the previous stage into the nut sauce (the color of the dish will turn yellow), add salt to taste and place. Toss in seasoned peanut sauce chicken.
8. Standing up for satsivi
Satsivi must still be settled - not less 4 hours, when the peanut sauce has thickened and the chicken has soaked through. Don't put the satsivi in the fridge until it's completely cool, as the water can separate from the nuts! Before serving, add peanut butter to the dish.
Store satsivi in the refrigerator - up to 2 days.
This was Satsivi recipe
Fundamentally, Satsivi differs from Bazha (in the nominative case either Bazhe or Bazha) in that in the case of Satsivi, nut sauce brew, and in the case of the bag - brew boiling water (water or broth). Wine vinegar is also added to satsivi (some people also use it in bagu) and onions.
Satsivi recipes can differ markedly from each other in terms of ingredients, some of them include such exotic ingredients that are not characteristic of nature and agriculture in Georgia, such as cloves (comes from the tropical Moluccas / Indonesia) and cinnamon (from Sri Lanka), nevertheless , this is also today's realities.
Today, not a dish of poultry and nuts, but a nut sauce, mentioned in some cookbooks of the mid-20th century under the name satsebeli, is usually called bagi in Tbilisi restaurants. In Georgian restaurants and cafes in Russia, bazha is often served under the name satsivi.
The essential fact that the bazha comes from Western Georgia, I think, even more specifically Samegrelo. In the same region, a variant of satsivi (boiled nuts + acidifier) is called kharcho (not to be confused with kharcho soup).
Part 19 -
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