Satsebeli sauce for meat

The pride of Georgia is in the authorship of this sauce! This sauce can be served with grilled pork or lamb shish kebab, as well as with meat cooked in another way, or poultry. Its extraordinary taste will remain in memory, if, of course, it is a real sauce according to recipes of Georgian cuisine.

Anahit

Recipe author

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Composition / ingredients

servings:

Tomato sauce

Water

0.25

Parsley

Garlic

Adjika (red, in Georgian)

100

Salt

to taste

Dill

Cilantro, coriander

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 11 % 2 g

Fats 6 % 1 g

Carbohydrates 83 % 15 g

77 kcal

GI: 20 / 80 / 0

Step-by-step cooking

Cooking time: 45 min

Step 1:
Sauce "Satsibeli" is the pride of Georgian cuisine. It will be a great addition to the various dishes that are on your table. So, let's see how to prepare Satsebeli sauce for meat. To begin with, we prepare all the ingredients and lay them out on the table so that they are all at hand.
Step 2:
First we peel the garlic, after which we then chop it with a knife, pass it through a press or three on a fine grater. Proceed in the most convenient way for you.
Step 3:
Thoroughly wash the dill, parsley and fragrant cilantro.
Step 4:
We dry the washed greens a little on a napkin to remove excess liquid.
Step 5:
Finely chop the dried greens with a knife.
Step 6:
In a shallow bowl, pour tomato sauce and adjika in Georgian.
Step 7:
Mix.
Step 8:
Then add the greens, that is, chopped parsley, cilantro and dill.
Step 9:
Mix everything well and add water. Don't forget to add salt to taste! We mix everything thoroughly again and serve it to any food, especially lamb and other meat dishes.
Step 10:
Bon appetit!

Such a culinary recipe can be found on special cooking websites and in books about different cuisines of the world. I often use this recipe, which is saved not only in my computer, but also in my cooking notebook. I recently read a very interesting and informative article that tomatoes after heat treatment become even more useful than fresh. And this is a well-known and scientifically confirmed fact! And this dish is prepared just on their basis. It turns out that tomatoes are in second place (after olives) in terms of lycopene content - a powerful natural antioxidant that helps fight heart and cancer diseases. It is known that during heat treatment, the amount of lycopene in tomatoes increases: after 3-5 minutes - by a third, and after 15 minutes - by one and a half times. So, our sauce is not only delicious, but also very healthy!