Kwerstkhi Nigozee Satsabelly (Egg Salad In Walnut Sauce)
Kwerstkhi Nigozee Satsabelly (Egg Salad In Walnut Sauce) is a traditional Georgian recipe for a classic starter or side salad of hard-boiled eggs dressed in a walnut sauce made with garlic, coriander and red wine vinegar. The full recipe is presented here and I hope you enjoy this classic Georgian version of: Egg Salad In Walnut Sauce (Kwerstkhi Nigozee Satsabelly).
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This is a classic Georgian dish of hard-boiled eggs served in a walnut sauce whose flavour is elevated by the inclusion of a small amount of hot chilli flakes.
Ingredients:
6 hard-boiled eggs, peeled and chopped
140g walnuts, shelled
2 garlic cloves, sliced
1 tbsp fresh coriander, chopped
1/2 tsp salt (or to taste)
60ml red wine vinegar
60ml water, cold
1/4 tsp greound turmeric
1/8 tsp hot red chilli flakes
pomegranate seeds, to garnish
Method:
Arrange the eggs on a serving plate then set aside as you prepare the sauce.
Combine the walnuts, garlic and coriander in a grinder or food processor then render to a smooth paste. Now add the salt, vinegar and water along with the turmeric and chilli flakes. Process to a fairly smooth paste then adjust the seasonings (salt and chilli) to taste.
Pour the sauce over the eggs, garnish with the pomegranate seeds and serve immediately as a starter.
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