Title: Kwerstkhi Nigozee Satsabelly (Egg Salad in Wa
Categories: Egg Jewish Sephardic Georgian Appetizer
Yield: 6 Servings

6		Eggs, hard-cooked, peeled, & halved lengthwise
1	c	Walnuts, shelled
2		Cloves garlic, sliced
1	tb	Fresh coriander, chopped
1/2	ts	Salt, or to taste
1/4	c	Red-wine vinegar
1/4	c	Water, cold
1/4	ts	Ground turmeric
1/8	ts	Hot red chili flakes

Hard-cooked eggs are elevated to a new & robust flavor in Georgian walnut sauce. A very small amount of hot chili is included but can always be increased according to tolerance -- through not enough to obliterate flavor of sauce.

1. Put egg halves on serving platter. 2. Prepare sauce by grinding walnuts, garlic, & coriander together, adding salt, vinegar, water, turmeric, & chili flakes to integrate mixture. Process to relatively smooth consis- tency. Taste and adjust salt if you find it necessary. Pour sauce over egg halves. Serve cold or at room temp. Makes 6 servings as appetizer.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- (C) 1992 Published by Donald I. Fine, Inc., New York, N.Y. d. pileggi

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