Lobio Satsivi – 1,000 Foods to Eat Project

This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link.

I’m soooo excited. At the time I write this, Thanksgiving is a couple of months away. 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??

The book 1,000 Foods to Eat Before You Die by Mimi Sheraton lists lobio satsivi as one of the foods to eat. 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. 🙂

My hope is that 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!

Cheers! Grace