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Kwerstkhi Nigozee Satsabelly (Egg Salad In Walnut Sauce) appetizers, beef, eggs, jewish, russian salads 6 eggs, hard-cooked, peeled, & halved; lengthwise 1 cup walnuts, shelled 2 cloves garlic, sliced 1 tablespoon fresh coriander, chopped 1/2 teaspoon salt, or to taste 1/4 cup red-wine vinegar 1/4 cup water, cold 1/4 teaspoon ground turmeric 1/8 teaspoon hot red chili flakes 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 Yield: 6 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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