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I’m soooo excited. At the time I write this, Thanksgiving is a couple of months away, and my thoughts are already turning to what dishes I might be able to bring to the gathering at my sister’s home. The staple green bean dish for Thanksgiving is the very well known green bean casserole. Now, I’ve nothing against green bean casserole, however I love to try new foods and I’m determined to bring lobio satsivi to Thanksgiving this year as a new side dish for friends and family to try.
Lobio satsivi is listed in the book 1,000 Foods to Eat Before You Die by Mimi Sheraton. She says that the foods she lists in her book are the tastes that every food lover should experience or dream about. I am 27 foods in, and lobio satsivi is food #28!
What is Lobio Satsivi?
Lobio satsivi hails from Georgia. Georgia is a country in Eastern Europe, and is on the coast of the Black Sea. It is also bordered by Russia, Turkey, Azerbaijan, and Armenia.
Georgia has a rich culinary heritage, and I found this amazing website called Georgian Recipes which aims to promote and preserve Georgia’s rich culinary heritage. On this site, I learned that satsivi is a thick paste made from walnuts and served cold. “Tsivi” actually means “cold” in Georgian.
Satsivi is actually used in a variety of dishes, including fish, vegetable, and meat dishes. I prepared lobio satsivi as it is one of the 1,000 Foods in my 1,000 Foods to Eat Project, however, the Georgian Recipes site has recipes for Satsivi with Eggs and Onions, and other vegetarian recipes which look fantastic! However, these dishes will have to wait for another time…onto the lobio satsivi!
Ingredients for the Lobio Satsivi
This delicious green bean dish is very simple to make. The green beans are dressed with the satsivi, which is made from: walnuts, garlic, onion, red wine vinegar, vegetable oil, paprika, cilantro, parsley, and salt and pepper to taste.
You will simply prepare the green beans for boiling (top and tail and cut into small pieces), and prepare the satsivi in a container. Once the green beans have been boiled and cooled down, they are then added to the satsivi.
Ms. Sheraton’s book recommends that the beans be eaten at room temperature. However as mentioned earlier, “tsivi” means “cold” in Georgian, so perhaps it should be eaten once cooled down in the fridge for a few hours.
Nevertheless, I would recommend allowing some time for the flavors to meld, which will result in a much tastier lobio satsivi. 🙂
I really enjoyed these green beans prepared the Georgian way! I can’t wait to share these with my family at Thanksgiving. 🙂
I hope you will try them and enjoy them as much as I did!
1,000 Foods to Eat Project
Please follow along with me on this quest to try the 1,000 Foods To Eat Before You Die, from the book by Mimi Sheraton! Join me in this journey and discover new foods, experiences, and cuisines which I hope will add inspiration, fun, and joy to your life! Visit the 1,000 Foods to Eat Project page to view a list of the foods tried so far.
Lobio satsivi is #28 on my list of foods to try. 28 down, 972 to go!
If you’d like to follow along and be a part of the 1,000 Foods Project, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It’s an incredible journey, please join me by signing up here. 🙂
Thank you for reading and if you have any comments or suggestions I would be honored if you would share them below!
- 1 lb green beans topped and tailed, and cut into 2 inch pieces
- 2/3 cup walnuts finely ground
- 2 cloves garlic minced
- 1/4 red onion minced
- 3 tbsp red wine vinegar
- 4 tbsp vegetable oil
- 1.5 ts paprika
- 2 tbsp cilantro minced finely
- 2 tbsp parsley minced finely
- salt to taste
- pepper to taste
- Wash the green beans. Top and tail them. Cut into 2 inch pieces. Fill a large saucepan with water (add 1/2 ts salt) and bring to the boil. Boil the green beans for approximately 10 minutes. Drain and allow to come to room temperature.
- Make your dressing by combining the other ingredients in a mixing bowl: walnuts, garlic, red onion, red wine vinegar, vegetable oil, paprika, parsley, and cilantro. Mix all ingredients and add salt and pepper to taste.
- Once the green beans have come to room temperature add to the dressing and mix well. Refrigerate for at least one hour before consuming. If you can leave the beans a little longer than 1 hr, the flavor should be more developed.