Satsivi

Satsivi is originally a Circassian dish which the Georgians borrowed and adapted from their neighbours.

Boil the chicken with 3-4 bay leaves and 1/2 an onion in 3-4 cups of water
Chop 2 mideum size to large onions and 3 cloves of garlic. 
Fry them, optimally in the grease from the bird,  but otherwise in olive oil  in a deep pan, then add 1/4 cup floor.
Then slowly pour in the hot stock from the chicken.
Stir constantly until the sauce thickens.

Grind   in the food processor enough walnuts to get about 1 cup of paste.
Add the past to the sauce stir continuously but do NOT let the sauce boil.

Add fresh greens:
1 tea parsley
1 tea fenel leaf
1 tea marjoram
3-4 tbs chopped cilantro
I ground these herds and spices together and added them to the sauce.

My attempt at the Khmeli-Suneli mix:
2 tea funegreek (I did not know this but this spice is very bitter)
1 tea hysop
1 tea cinammon
1 tea black pepper
1 tea dried mint
1 tea coriander powder
1/2 tea celery salt
1/2 tea clove powder
1/2 tea tumeric
1/2 tea salt

Beat 2 eggs slowly pour into the main pan, and stir until it thickens, keep it simmering on a very low heat.
Add 3 tbs vinegar
Arrange the chicken or turkey in a bowl. Cover with the sauce.

(Khmeli Suneli is a traditional Georgian spice and herb mixture. Among the herbs and spices used in khmeli suneli are: coriander, dill, basil, bay leaf, marjoram, funegreek, parsley, saffron, black pepper, celery, thyme, hyssop, mint and hot pepper.)