# World Sauces — Central Asian & Caucasus Sauces

> Brad's reference for Central Asian and Caucasus sauces — Georgian tkemali, satsebeli, adjika, satsivi, Azerbaijani narsharab, and more.

### Tkemali
- **Country of Origin:** Georgia
- **Ingredient Ratios:** 50:3:2 plum:garlic:dill
- **Instructions:** Simmer sour plums until soft and mash/strain; sauté onion & garlic, combine with plum purée; add cilantro & dill, simmer briefly.
- **Typical Uses:** Served with grilled or fried meats, poultry, and potato dishes.

### Satsebeli
- **Country of Origin:** Georgia
- **Ingredient Ratios:** 50:1:0.02 tomato:garlic:fenugreek
- **Instructions:** Purée tomatoes & garlic; simmer 15–20 min; stir in ground spices (coriander, fenugreek), blend smooth & simmer further.
- **Typical Uses:** Spicy ketchup‑like sauce for grilled meats, chicken, dumplings, or bread.

### Adjika
- **Country of Origin:** Georgia/Abkhazia
- **Ingredient Ratios:** 4:2:1 red pepper:garlic:herbs
- **Instructions:** Grind fresh hot peppers, garlic, herbs & salt into a coarse paste (raw).
- **Typical Uses:** Piquant condiment/spread served with meats or bread.

### Satsivi
- **Country of Origin:** Georgia
- **Ingredient Ratios:** 50:3:1 walnut:garlic:fenugreek
- **Instructions:** Grind walnuts with garlic & spices; sauté onion, add walnut paste & broth; simmer to thick sauce; add cooked poultry, cool and serve cold.
- **Typical Uses:** Cold walnut sauce over boiled or roasted chicken (holiday dish).

### Bazhe
- **Country of Origin:** Georgia
- **Ingredient Ratios:** 40:1 walnut:garlic
- **Instructions:** Grind walnuts & garlic; mix with spices; add boiling water to make thick sauce.
- **Typical Uses:** Poured over grilled/boiled chicken; eaten with bread or gomi.

### Narsharab
- **Country of Origin:** Azerbaijan
- **Ingredient Ratios:** 500:1:1 pomegranate juice:salt:sugar
- **Instructions:** Boil pomegranate juice, simmer 45–60 min to syrup; stir in salt, sugar & spices.
- **Typical Uses:** Tangy glaze for lamb kebabs, roasted fish, salads or cheese.

### Achik‑Chuchuk
- **Country of Origin:** Uzbekistan
- **Ingredient Ratios:** 2:2:1 tomato:green pepper:onion
- **Instructions:** Chop tomatoes & peppers; soak sliced onion briefly in salted vinegar water; mix with herbs, season with salt & bit of oil/vinegar.
- **Typical Uses:** Fresh salad/condiment alongside plov or grilled meats.

### Shakarob
- **Country of Origin:** Uzbekistan
- **Ingredient Ratios:** 2:1:0.5 tomato:onion:parsley
- **Instructions:** Chop tomatoes, onions, parsley; season with salt (and optional vinegar/oil).
- **Typical Uses:** Cooling fresh salad with rice dishes or meats.

### Matsoni Herb Yogurt Sauce
- **Country of Origin:** Armenia
- **Ingredient Ratios:** 50:1:1 yogurt:garlic:herbs
- **Instructions:** Whisk matsoni (thick yogurt) with crushed garlic, spices & chopped herbs.
- **Typical Uses:** Marinade or table sauce for chicken, grilled meats, or as dip.

### Badrijani Nigvzit Walnut Filling
- **Country of Origin:** Georgia
- **Ingredient Ratios:** 50:1 walnut:garlic
- **Instructions:** Grind walnuts, garlic & spices; add vinegar/water to paste; spread on fried eggplant slices & roll.
- **Typical Uses:** Appetizer rolls, served cold often with pomegranate seeds.

### Green Garlic Sauce
- **Country of Origin:** Kazakhstan
- **Ingredient Ratios:** 3:3:3 bell pepper:garlic:onion
- **Instructions:** Stir‑fry peppers, green garlic & onions in oil; add tomato paste & water; simmer briefly.
- **Typical Uses:** Garlicky vegetable sauce for meats or salads.

### Napa‑Chinsay‑Carrot Sauce
- **Country of Origin:** Central Asia
- **Ingredient Ratios:** 1:2:0.5 napa cabbage:carrot:garlic
- **Instructions:** Stir‑fry shredded cabbage, carrots & garlic; add chopped tomatoes; simmer till tender‑crisp.
- **Typical Uses:** Vegetable side or topping with dash of vinegar.

### Vegetable Tomato‑Pepper Sauce
- **Country of Origin:** Central Asia
- **Ingredient Ratios:** 1:1:1 onion:eggplant:pepper
- **Instructions:** Stir‑fry onions, peppers, eggplant; add garlic, tomato paste & water; simmer until vegetables soften.
- **Typical Uses:** Rich summer sauce over plov or grilled meats.

### Quick Pepper‑Onion Sauce
- **Country of Origin:** Central Asia
- **Ingredient Ratios:** 2:1:0.5 bell pepper:onion:garlic
- **Instructions:** Stir‑fry onion & garlic; add peppers; cook few minutes; stir in tomato paste, season & heat through.
- **Typical Uses:** Spicy condiment for grilled meats or veggies.

## Details

- **Category:** Cooking
- **Tags:** cooking, central-asian, caucasus, sauces, georgian, tkemali, satsebeli, adjika, satsivi, narsharab, walnut

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