Kwerstkhi nigozee satsabelly (egg salad in wa
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Eggs, hard-cooked, peeled, & halved lengthwise | |
| 1 | cup | Walnuts, shelled |
| 2 | Cloves garlic, sliced | |
| 1 | tablespoon | Fresh coriander, chopped |
| ½ | teaspoon | Salt, or to taste |
| ¼ | cup | Red-wine vinegar |
| ¼ | cup | Water, cold |
| ¼ | teaspoon | Ground turmeric |
| ⅛ | teaspoon | Hot red chili flakes |
Directions
Hard-cooked eggs are elevated to a new & robust flavor in Georgian walnut sauce. A very small amount of hot chili is included but can always be increased according to tolerance -- through not enough to obliterate flavor of sauce.
1. Put egg halves on serving platter. 2. Prepare sauce by grinding walnuts, garlic, & coriander together, adding salt, vinegar, water, turmeric, & chili flakes to integrate mixture. Process to relatively smooth consis- tency. Taste and adjust salt if you find it necessary. Pour sauce over egg halves. Serve cold or at room temp. Makes 6 servings as appetizer.
Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- (C) 1992 Published by Donald I. Fine, Inc., New York, N.Y. d. pileggi