VOLUME 1 - Kilimanjaro Foods

Kwerstkhi Nigozee Satsabelly (Egg Salad In Walnut Sauce)
Servings
eggs,hard-cooked, peeled, &
halved,lengthwise
c walnuts,shelled
cloves garlic,sliced
1 T fresh coriander,chopped
1/2 t salt,or to taste
1/4 c red-wine vinegar
1/4 c water,cold
1/4 t turmeric,Ground
1/8 t 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.