Satsebeli
| Course | Sauce |
|---|---|
| Place of origin | Georgia |
| Main ingredients | tomato |
| Part of a series on |
| Georgian cuisine |
|---|
Satsebeli (Georgian: საწებელი, lit. 'for dunking'[1]) is a thin spicy Georgian sauce made of tomato, garlic, vinegar, pepper, khmeli suneli (a traditional Georgian herb mixture), water and spicy ajika chili paste.
The sauce is made by chopping tomatoes and peppers, stewing and reducing them over a low heat, and adding salt for seasoning and preservation. It is intended to be a thin sauce, and water may added after cooking, or the sauce may be strained before using. It is traditionally made in large batches and stored to use throughout the winter under a thin layer of oil.[2][3]
The sauce is paired with a variety of dishes. Roast chicken or lamb are common meat pairings, and it is also drizzled over eggs, or used as a dipping sauce for khinkali.[2][4]
Satsebeli can also be used more generally as a term for a class of sauces based around sour fruit. These include not only the tomato (a botanical fruit), but also culinary fruits such as tkemali plums or pomegranates.[1][5] When it is important to differentiate the tomato sauce from other sauces, it can be referred to as pomidvris satsebeli (Georgian: პომიდვრის საწებელი).[1][6]
See also
References
- ^ a b c Marion Trutter, ed. (29 May 2007). Culinaria: Russia Ukraine Georgia Armenia Azerbaijan. hf Ullmann. pp. 228–229. ISBN 978-3-8331-1920-0. Retrieved 11 December 2025.
- ^ a b Hercules, Olia (2017). Kaukasis: a cookbook. San Francisco: Weldon Owen. p. 19. ISBN 978-1-68188-303-8.
- ^ Turansky, Maggie (25 May 2021). "Satsebeli Recipe: Spicy Georgian Tomato Sauce". No Frills Kitchen. Retrieved 12 December 2025.
- ^ Morgan, Jessica. "Qartuli review: Georgian restaurant in Dubai serves hearty dishes with a homely ambience". The National. Retrieved 12 December 2025.
Qartuli's lamb chops are fresh off the grill and seasoned with onions and Georgian tomato satsebeli sauce.
- ^ Tuskadze, Tiko (2017). Supra : a feast of Georgian cooking. London : Pavilion. p. 26. ISBN 978-1-911216-16-2.
{{cite book}}: CS1 maint: publisher location (link) - ^ Goldstein, Darra (1999). The Georgian feast : the vibrant culture and savory food of the Republic of Georgia. Berkeley: University of California Press. p. 122. ISBN 978-0-520-21929-8. Retrieved 11 December 2025.