Tkemali is the name of plums (cherry plums) and sauce, which is prepared from the pulp of these plums. The recipe for cooking tkemali was invented in Georgia. It must include garlic, hot pepper and herbs. Swamp mint (ombalo) is also added to the classic Georgian tkemali. Serve sauce with meat, fish and poultry dishes.
It is necessary
-
- For cherry plum tkemali:
- 1 kg of cherry plum;
- 1/4 glass of water;
- a large bunch of greens (cilantro
- dill);
- 2 teaspoons of ombalo (if available);
- 3-4 cloves of garlic;
- hot pepper pod;
- salt.
- For dried plum tkemali:
- 200 g dried plums;
- glass of water;
- 2-3 cloves of garlic;
- ground black pepper;
- greens (cilantro and parsley);
- salt.
Instructions
Step 1
Cherry plum tkemali. Rinse the plums well, dry, cut into halves and remove the seeds. Put the cherry plum in a saucepan, add water and put on low heat. Bring to a boil and simmer until the skin on the plums begins to crack. Transfer the tkemali to a colander. When the water has drained, scrub the plums well with a wooden spoon through a colander. Discard the plum peel.
Step 2
Wash the greens, dry and chop finely. Peel the garlic, crush it in a mortar, or pass through a press. Rinse peppers, cut into halves, remove seeds and chop as small as possible. Place the herbs, garlic and hot peppers in a separate container and rub well. Pour in some boiling water and continue to grind until smooth.
Step 3
Add pounded greens to cherry plum, salt, mix thoroughly and put on low heat. Bring to a boil, stirring occasionally with a spoon. As soon as the tkemali boils, remove the pan from the heat and pour the sauce over the prepared sterilized bottles or jars. Cork well, wrap up and leave to cool completely.
Step 4
Tkemali from dried plums. Sort out dried plums, rinse thoroughly, put in a saucepan and cover with a glass of water. Put on low heat, bring to a boil and simmer the drain until tender. Strain the broth through a colander, transfer the plums to a sieve and wipe. Dilute the plum mass to the consistency of liquid sour cream with a strained broth.
Step 5
Wash cilantro and parsley, dry and cut as small as possible. Peel the garlic, pass through a press or crush in a mortar.
Step 6
Add crushed garlic, chopped herbs, salt, pepper to the plums, stir thoroughly and put on fire. While stirring, bring to a boil and simmer for a few minutes. Then remove from heat and cool. Tkemali is ready to eat.
