Tklapi is a sour lavash made from plum puree. It is harvested during the ripening season of berries, and then used for cooking. For example, Georgian sour soup.
To prepare sour soup with tklapi, you need 400 g of beef with bone, 4 tablespoons. rice, 1 carrot, 1 onion, 1 head of garlic, 0.5 tbsp. peeled walnuts, suneli hops, herbs (cilantro, dill, parsley), ground black pepper, salt, 0.5 tbsp. sauce from tklapi. Pour cold water over the beef, place on the stove and cook for 2-2.5 hours. You should get a rich broth. Take out the meat, remove the bone. Cut the beef into small pieces and put back in the broth. Peel carrots and onions and chop them. Make tklapi sauce. Take 1 plate, break it into small pieces, put it in a bowl, add a little hot water and let it sit for a while. When the tklapi is soft, stir it.
From 60 g of dry tklapi, 150 g of sauce is obtained.
Bring the soup to a boil, add the sauce, simmer for 5 minutes, add the carrots, cook for 10 minutes, then add the onion. Cook the soup for half an hour over low heat. Then add the washed rice, cook for 10 minutes. Make a dressing with walnuts and garlic. Mash the nuts, pass the garlic cloves through the garlic press. Mix and add to soup. Cook it for another 15 minutes. Then add the suneli hops, pepper, salt to taste. Cook for a few more minutes, sprinkle with chopped herbs, turn off the heat, cover the soup with a lid and leave for a few minutes.
Tklapi can be made at home. You will need: 3 kg of tkemali plums, 4 tbsp. Sahara. Wash the plums, remove the seeds from them. Place the berries in a saucepan and cover with water. The water should cover them completely. Place a saucepan over low heat and bring the contents to a boil. Cook for half an hour, stirring the plums constantly. Then cool them down and rub through a colander. Place the plum puree in a heavy-bottomed saucepan, add granulated sugar, stir and put on low heat. Bring to a boil and cook for 5 minutes. Moisten a large wooden board with water, place the plum puree on top of it, and flatten it. The layer thickness should not be more than 1 mm. The board must be put to dry in the sun. Invert the layer after 2 days. Roll the finished fabrics into a tube.
Store tklapi in a cool, dark place.
Tklapi can be used to make kutabs - pies made from unleavened dough. Products: 1 tbsp. flour, 0.5 tbsp. water, salt. For the filling: 200 g spinach, 100 g sorrel, 50 g cilantro, 50 g parsley, 50 g green onions, ground black pepper, salt to taste, 50 g tklapi, butter. Pour flour into a bowl, make a depression in the center of the slide. Pour warm water into the flour and add salt. Stir with a fork and then knead with your hands. You should have a firm, elastic dough. Roll it into a ball, place in a bowl, cover with cling film and leave for 15-20 minutes.
Prepare the filling. Divide the tklapi into pieces, place in a small bowl, cover with hot water, leave for 5-10 minutes, then stir. Wash the herbs, dry and chop. Heat the ghee in a skillet, add the herbs and fry for 1 minute. Pour in tklapi, add pepper, salt, stir and simmer for 1 minute. Place the filling in a bowl and refrigerate. Then roll out the dough to form a circle. Use a glass to cut mugs out of it. Place the filling on half of each mug, cover with the other half, then pinch the edges. Kutaba should be fried in a dry skillet on both sides. Transfer the patties to a plate and brush them with butter while they are hot.
