Kwerstkhi Nigozee Satsabelly (egg Salad In Wa Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
6: Eggs, hard-cooked, peeled,
1/2 tsp: Salt, or to taste
-& halved lengthwise,
1/4 cup: Red-wine vinegar,
1 cup: Walnuts, shelled
1/4 cup: Water, cold
2 Cloves: garlic, sliced
1/4 tsp: Ground turmeric,
1 tbsp: Fresh coriander, chopped
1/8 tsp: 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
Source from luhu.jp
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
Source from luhu.jp