Zakhton
- Nutrition Facts
- Calories: 632
- Protein: 20
- Fats: 49
- Carbohydrates: 23
Sauce Tsakhton has an exquisite taste, and is prepared simply - thanks to these nuances, it is very popular. Refers to Ossetian cuisine and is often used for dressing salads or just vegetables, marinating meat, fish. The basis is necessarily a fermented milk product, and if possible, it is better to use matsoni (matson) to get the same authentic taste. Ideally, the greens are chopped with a special knife to get the smallest possible crumbs.
Cilantro is needed for tsakhton, however, if it is problematic to find it, it is quite possible to replace it with parsley or dill. The taste will of course be different. Suneli hops, walnuts, and garlic are must-have attributes of the sauce, and it’s not difficult to find them.
The history of the emergence of tsakhton sauce
It is difficult to say how long ago this wonderful sauce appeared, but given that yoghurt has been prepared and used for several centuries, it is fair to assume that tsakhton is also very old. Considering that each nation has its own popular fermented milk product, it is possible, in the absence of real yoghurt, to prepare a sauce based on sour cream or fatty kefir.
Ingredients:
- low-fat sour cream (20%) - 150 ml;
- fresh cilantro - 5-6 branches;
- garlic - 1-2 cloves;
- walnuts - 3-4 kernels;
- dill - 2-3 branches;
- parsley - 2-3 sprigs;
- salt - 1 pinch;
- hops-suneli - 1/5 tsp;
- ground coriander - 1 pinch.
Cooking plan:
- First of all, you need to prepare all the products, the list is quite small. If desired, the zakhton can be made downright spicy if, in addition to garlic, add a little ground red pepper. And you can limit yourself to a small clove to get a light characteristic note. If there are no already peeled walnut kernels, then you will have to spend a little time to remove them from the shell. Be sure to taste them before using them - if the nuts are not too fresh, the kernel may go rancid and become unfit for human consumption. Sour cream can be taken out of the refrigerator right before cooking. Wash and dry the greens so that the sauce does not turn out watery.
First of all, you need to prepare all the products, the list is quite small. If desired, the zakhton can be made downright spicy if, in addition to garlic, add a little ground red pepper. And you can limit yourself to a small clove to get a light characteristic note. If there are no already peeled walnut kernels, then you will have to spend a little time to remove them from the shell. Be sure to taste them before using them - if the nuts are not too fresh, the kernel may go rancid and become unfit for human consumption. Sour cream can be taken out of the refrigerator right before cooking. Wash and dry the greens so that the sauce does not turn out watery.
- It is convenient to use an immersion blender or a blender with a small bowl. Otherwise, a mortar and pestle will do - to grind garlic, herbs and nuts. Put the greens and walnut kernels in the bowl - you can straight in halves or in small pieces.
It is convenient to use an immersion blender or a blender with a small bowl. Otherwise, a mortar and pestle will do - to grind garlic, herbs and nuts. Put the greens and walnut kernels in the bowl - you can straight in halves or in small pieces.
- Peel the garlic cloves and cut into halves, put in a bowl.
Peel the garlic cloves and cut into halves, put in a bowl.
- Grind nuts, garlic and herbs for a minute at high speed. The more homogeneous the fragrant mass turns out, the more homogeneous the zakhton will turn out, the recipe with the photo clearly shows this.
Grind nuts, garlic and herbs for a minute at high speed. The more homogeneous the fragrant mass turns out, the more homogeneous the zakhton will turn out, the recipe with the photo clearly shows this.
- Transfer the resulting mass of nuts, herbs and garlic to a bowl with sour cream.
Transfer the resulting mass of nuts, herbs and garlic to a bowl with sour cream.
- Add salt to taste so that the tsakhton sauce, the recipe of which is very simple, turns out to be brighter and more expressive. Also add all the necessary spices - suneli hops without fail, and all the rest to taste (coriander, allspice).
Add salt to taste so that the tsakhton sauce, the recipe of which is very simple, turns out to be brighter and more expressive. Also add all the necessary spices - suneli hops without fail, and all the rest to taste (coriander, allspice).
- Mix everything thoroughly so that there are no unmixed lumps of herbs or spices left. Ideally, you need to cover the bowl with a film and send the sauce to a cool place for half an hour. The aroma of spices is perfectly revealed in fermented milk products, but this takes time.
Mix everything thoroughly so that there are no unmixed lumps of herbs or spices left. Ideally, you need to cover the bowl with a film and send the sauce to a cool place for half an hour. The aroma of spices is perfectly revealed in fermented milk products, but this takes time.
- The finished sauce must be mixed well before serving. Here is such an excellent tsakhton sauce, the recipe of which was outlined above, can be prepared in just 10 minutes (not counting the time it will infuse). By the way, you can also cook a delicious tsakhton salad, which is seasoned with the sauce of the same name. It turns out unusual and original!
The finished sauce must be mixed well before serving. Here is such an excellent tsakhton sauce, the recipe of which was outlined above, can be prepared in just 10 minutes (not counting the time it will infuse). By the way, you can also cook a delicious tsakhton salad, which is seasoned with the sauce of the same name. It turns out unusual and original!
The benefits of tsakhton sauce
Sour milk sauce is primarily beneficial probiotics. Especially if you use a homemade fresh product. Walnuts are rich in zinc and copper, which are useful not only for skin, hair, nails, but also for the thyroid gland. Fresh cilantro is an excellent antiseptic, parsley is rich in potassium and other micro and macro elements, dill improves appetite. In general, all greens have a beneficial effect on the digestive system. Garlic has a positive effect on the work of the heart. We can conclude that the sauce is not only tasty, but also very healthy!
