1,5 kilograms of turkey with bones (or 1 chicken)
400 grams of peeled walnuts
3 teaspoons of ground coriander seeds
3 cloves of garlic
½ teaspoon of cinnamon
1 tablespoon of white wine vinegar
1 teaspoon of ground fenugreek seeds
2 teaspoon of Georgian saffron
ground red pepper
Clean the turkey and cut it into large pieces. Put these into a pot with water and some salt and cook for 30 minutes. Take the turkey parts out (keep the broth!) and put them into an oven dish. Grill for about 10 minutes to give them a nice brown color.
Peel the onions and chop them up. Take some fat from the broth and fry the chopped onions in a deep pan. Peel the garlic. Grind the walnuts and garlic (together) in a kitchen machine. Add the coriander, cinnamon, vinegar, saffron and pepper and mix them well with the walnut mixture. Add chicken broth until it is thickish but still fluid. The saffron should give it a nice yellow color. Add this walnut sauce to the fried onions in the pan, add the cloves and let it boil softly for about ten minutes. Add the fenugreek and turkey and boil for at most 5 minutes. Take out the cloves.
Let the dish cool down for some time before serving. Serve with bread and with ghomi as a side dish.
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