Walnut Sauce - Bazhe
Imagine sauce that goes well with almost everything? The lip-smacking and colorful walnut sauce bazhe takes only minutes to make.
Walnuts have long been used in Georgian cuisine, and Georgians thoroughly understand the nutritional value of walnuts. The most common use for walnuts is in bazhe, an uncooked sauce made with walnuts, garlic, and spices. In older times, Georgians used a mortar and pestle to crush the walnuts and garlic and kneaded the walnuts to extract walnut oil, which was poured over the bazhe before serving, giving it a beautiful golden look. You can skip this lengthy step.
The consistency is as thick as sour cream, yet some like it thinner. If you would like to try it that way, add more water to the sauce. Serve over slices of hot or cold roasted chicken. It is also delicious with boiled or fried fish.
You can prepare bazhe a day ahead and keep it in the refrigerator. However, do not keep it in the refrigerator for more than 2 days.
Ingredients for Walnut Sauce (Bazhe)
Vegan
Serves 4 to 6; makes 3 cups
2 cups shelled walnuts
4-5 medium garlic cloves, peeled and crushed
1 teaspoon coarse salt
1 ½ cups water at room temperature
1 teaspoon ground coriander seed
1 teaspoon ground marigold
1 teaspoon ground blue fenugreek
1/2 teaspoon hot ground red pepper or cayenne
2 tablespoons white wine vinegar or ½ cup freshly squeezed pomegranate juice
Cooking with Tamada’s Table will bring the finest recipes, seasonal dishes and authentic tastes of Georgian cuisine to your table. You will cook and learn from a Georgian who understands the perspectives and tastes of the cuisine, while advising on how to source specialty spices.
Georgian cuisine is unique. Fresh herbs - cilantro, tarragon, mint, summer savory, celery - will move into your kitchen and brighten your life and table, providing enormous health benefits as well. Ground walnuts are used in many dishes, instead of oil, and you can even cook meat without adding any fat. There are lots of vegan dishes, including a range of cold vegetable dishes (pkhali) with walnuts, fresh herbs and exotic spices from the Silk Road.
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