Satsivi slightly tart, as sweeteners are not usually used by Georgians in their cooking. "Satsivi" () is a Georgian dish made of walnuts sauce and served cold, either as a dipping sauce for boiled or fried turkey or chiken. Traditionally, satsivi is made of walnuts, water, garlic, a combination of dried herbs, vinegar, cayenne pepper, and salt to taste. In this way, satsivi in the Caucasus is similar to the nut and/or legume-based paste sauces to the south, such as the hummus (which often contains garlic, lemon juice as a souring agent, and tahini, or sesame butter/paste) varieties found in Syrian,
Tahini syrup, date syrup, honey, jams, etc. Ardeh and halvardeh are among the souvenirs of the Iranian cities of Yazd and Ardakan. In Cyprus, tahini, locally known as "tashi", is used as a dip for bread and in "pitta souvlaki" rather than "tzatziki", which is customary in Greece. In Greece, tahini () is used as a spread on bread either alone or topped with honey or jam. Jars of tahini ready-mixed with honey or cocoa are available in the breakfast food aisles of Greek supermarkets. In Israel, tahini ( "t'hina") is a staple foodstuff that was introduced by Arab Jews .