To serve, spoon the tkemali sauce around a platter, then arrange the broccoli on top. My remembered sauce was 1/2 tsp red pepper flakes, 2 cloves of garlic,1/2 tsp salt,1 bay leaf,1/4 c red wine vinegar,1/3 c plum jam,2 tsp cilantro – minced, fresh ground black pepper, Another version of this great sauce! Pour over fish, poultry, or pork. 3/4 tsp. Save my name, email, and website in this browser for the next time I comment. A fresh and spicy green sauce is indispensable when serving the main fasting snack in Georgia – lobio. Of course, cherry plum can be replaced with any sort of plum, and ombalo with mint or lemon balm, but at the same time the feature and useful properties of Georgian refueling will be lost.. For tkemali you need to take one bunch of cilantro and dill. vinegar until tender, about 1 hour. Since tkemali well complements the taste of meat and fish dishes, it is mainly served just to them, sprinkled with fresh chopped parsley and dill. If you don’t have a chargrill, cook the broccoli in a heavy-based pan – you just won’t get the char marks. The recipe below is a basic Tkemali sauce recipe: (Interesting in that yesterday I made something very similar. Your email address will not be published. I was going to use dried prunes and walnuts, ended up using lemon juice and a package of cranberries. Another secret is self cooking. In the Caucasus, tkemali is the basis of the famous sauce that bears the same name. 3 tbs. On the basis of fasting days, they prepare kharcho, zucchini cream soup, bean and tomato soups. Your email address will not be published. The cherry plum is placed in a saucepan again and set on slow fire. It contains basil, cilantro, marjoram, dill, chili pepper, saffron, parsley, celery, bay leaf, savory, mint, fenugreek. Pour in 1/4 cup of the liquid and blend on high speed, add the remaining liquid slowly until all is used. 1/2 tsp. Tkemali is a Georgian sour plum sauce made from cherry plums which is typically served with meat. Drain. After boiling, reduce the heat to a minimum and cook plums for 10-15 minutes, until the skin starts to crack, and the plums themselves are softened. Cook beans with one clove of garlic (halved), 1/4 tsp. Cover and cook over medium until plums are soft, about 20 minutes. Tkemali recipe with hop-suneli; Second cooking option; Conclusion; The tkemali recipe came to us from Georgia. Put prunes into a sieve. For winter stocks – at least 20 minutes; As soon as cherry plum is soft, the composition is ground through a sieve; The remaining liquid after cooking does not drain; Chop garlic in a blender or in a mortar. Red sauce is cooked from ripe plums at the end of summer. Tkemali sauce is used for fried or grilled meat, poultry and potato dishes, and has a place in Georgian cuisine similar to tomato ketchup in America. Fresh lemon juice. Another way to store: pour tkemali into a bottle, top with a tablespoon of vegetable or olive oil, clog and store in a cool place. Print Rolled up in the refrigerator or in a cool cellar, tkemali store up to one year. 2 large garlic cloves, peeled and roughly chopped, 1/3 cup finely minced fresh cilantro (khinze). Red sauce is cooked from ripe plums at the end of summer, while green Tkemali is prepared from unripe plums in the Spring. 1 ea Garlic clove peeled For many peoples, sauce is considered the quintessence of national wealth. Used coriander, garlic, cumin, paprika and cilantro. It’s usually made using beef broth with rice and some acidifier. In comparison with other sauces, existing known sauces, tkemali is the most useful. 3 tbs. Red pepper flakes. In this regard, for many years, there is a whole movement of chefs who prefer to cook according to old recipes. It is mainly used with potato dishes, fried or grilled meat and poultry. Tkemali Sauce in Georgia is like Chili Sauce in Mexico. Transfer the blended mixture into a sauce pan and add the salt & pepper. This site uses Akismet to reduce spam. Bring the water to a boil, add the prunes, remove from heat and allow to stand for 10 minutes. Place is saucepan covering with water and bring to boil. Plum tkemali – what is it, useful properties and origin. Yellow and green blend perfectly with chips and pasta. No wonder that it is included in the preparation of many diets based on vegetables. But, whatever is available. In addition, a fragrant dressing with a light acidity and spicy notes – not once rescued housewives when cooking dishes in the post. Residents of Georgia use Tkemali sauce in the same way that a majority of Americans use ketchup. PLUM SAUCE: Enjoy the taste of authentic Georgian cuisine with this variety pack of three, 13 ounce bottles of PMONA Tkemali European Gourmet Sour Plum … In addition to the specific taste qualities, the plant has a preservative property, which allows to increase the duration of storage of the sauce. Cilantro freshly chopped As for the benefits, then, firstly, in tkemali contains the greatest amount of vitamin C – almost as much as in a lemon. Cut the plums in half and remove pits. Should you be so inclined to try and make it at home, you will be rewarded with a truly delicious condiment that you will use on virtually everything (and extra to share with friends and family). While beans are warm, stir in salt, remaining vinegar, one clove of garlic (minced), jam, cilantro and pepper. 3/4 tsp. Cut the plums in half and remove pits. Soak beans overnight, rinse and drain. red pepper flakes, bay leaf, and 2 Tbsp. Tkemali is a very popular Georgian sauce made of ripe tart plums, seasoned with fresh seeds of coriander, field mint and dill, garlic, red hot pepper and salt. Cut beef chuck or brisket into bite size pieces, place in a large boiling pot, add 8-10 cups of water and bring to a boil. Simmer, covered, for 15 minutes, or until soft. Sprinkle with salt flakes, freshly cracked black pepper and the walnuts. Your email address will not be published. Tkemali (Georgian: ტყემალი) is a Georgian sauce primarily made of cherry plum, sometimes alucha or other varieties of plum.Both red and green varieties of plum are used. This process will vary slightly depending on whether you're using Windows or a Mac computer: Windows - Open the downloaded ZIP folder, click Extract, click Extract all, and click Extract. Put the chicken into a frying pan together with the butter. A classic acidifier is tklapi but tkemali or tomato paste is also permissible. Tkemali Tour is located in Tbilisi. Tkemali is used in Eastern countries much like ketchup is used in Western countries. Washed fruits fall asleep in a deep pan and pour water from a spring.. Next comes the heat treatment: the plums are cooked until softened, while stirring constantly, so that the sauce does not burn.. Dried prunes may be used but must be soaked over night in the vinegar. Salt Press the chicken with the cover (of less size than that of the pan) and place something heavy on the cover to flatten the chicken well. In any case, the result of a plum should be homogeneous gruel; Garlic, celery, dill and cilantro finely chop and mix with the other spices; Gruel put on a slow fire and cook for about 7 minutes; In the boiling sauce add the prepared herbs with spices; Periodically interfere and be sure to remove the foam; Readiness to determine by shade – tkemali should acquire a rich and bright color. 15 minutes, giving it a tart taste varieties of plum is placed in a pot with a little.! 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