Bazhe

Bazhe is a traditional Georgian sauce made primarily from walnuts, which are a staple ingredient in Georgian cuisine. Bazhe sauce is typically used as an accompaniment to various dishes, especially poultry, and is known for its creamy texture and distinctive taste. Bazhe holds a significant place in Georgian culinary tradition.^[1]

Ingredients[edit]

The primary ingredients of Bazhe sauce include:

• Walnuts: Ground walnuts form the base of the sauce
• Garlic: Adds a pungent and aromatic element.
• Vinegar: Typically wine vinegar, which imparts a tangy flavor.
• Water or Broth: Used to adjust the consistency of the sauce.
• Spices: A combination of spices such as coriander, fenugreek, and marigold (also known as Georgian saffron) are commonly used.
• Salt and Pepper: For seasoning.

Optional ingredients can include pomegranate juice or molasses for a hint of sweetness and additional depth of flavor.

The finished sauce is typically smooth, creamy, and flavorful, with a balance of nuttiness, tanginess, and spice.

Uses[edit]

Bazhe is used in numerous Georgian dishes:

• Chicken in Bazhe: One of the most popular dishes is Satsivi, which consists of poultry (usually chicken or turkey) cooked and served cold with Bazhe sauce. This dish is especially popular during festive occasions and holidays.
• Vegetables: Bazhe can also be served with vegetables, such as eggplants or potatoes, either as a dip or a dressing.
• Dipping Sauce: It serves as a dip for bread or as a sauce for grilled meats.

References[edit]