Traditional Georgian sauce tkemali served mainly for meat, fish and poultry. However, it is also perfectly
combined with potatoes and uncharacteristic for Georgia pasta dishes. Among the huge variety of different recipes it is difficult to distinguish the one who is considered the original. However, in the conventional tkemali included, usually drain tkemali (also known as plum). This species has a pronounced sour plum flavor, which is also different and the sauce itself. Often, though, the place plum in tkemali takes another sour product, most often red currants or gooseberries.
The original sauce has a green that it gives unripe plum tkemali. However, the red sauce is also not uncommon, but in this case it is based is already mature fruit, the color of which changes to red or yellow.
Besides the actual plums (or acidic equivalent) in the tkemali include garlic, pepper, some herbs. As a rule, tkemali add dill, cilantro and Ombay - the plant, which is a kind of mint leaves with typical small round shape. It is quite possible to replace Melissa, saffron or celery.
Curiously, the sauce like tkemali do as well in some countries in the Balkans, for example, in Bulgaria.
Prepare the sauce can be in the home. Of course, it is advisable to stock up on 1, 5 kg of special plum tkemali, which is not easy because of its rare occurrence on counters. With more or less success can replace sour plum plum-Ternivka or more usual one - blue or yellow ripe plums.
The ingredients that are required for the preparation of tkemali:
- 1, 5 kg of selected drain;
- 1 or 2 heads of garlic;
- pod celery;
- large bunch of cilantro;
- a small bunch of dill;
- Art. l. ground dried basil;
- ½ st. l. dried and ground parsley;
- ½ h. L. saffron;
- h. l. salt;
- ½ st. l. minced hot peppers;
- Art. l. ground bay leaf
- Art. l. Ombay (if any);
- ½ h. L. coriander.
you begin to cook tkemali directly, you must prepare and sterilize the containers for storage. When this item is executed, you can go to cook the sauce.
Plums tkemali Bay water should be brought to a boil and cook until until the majority of them will not start to burst skin. Once this happens, remove from the heat sinks, remove from water and put it in a sieve or colander. You can also by removing the drain pits and removing them from the skin, grind the pulp in a blender. Whichever method is chosen, the main task - to turn soft plum into mush. Herbs (garlic, cilantro, dill and celery) should wash and finely chop. They add the bay leaf and remaining spices and herbs.
At this time, the slurry of the drain must be put back on medium heat for 5-7 minutes.
After this time to an already boiling cherry plum tkemali add finely chopped mixture of herbs, then cook for another for 5-7 minutes stirring occasionally and removing the resulting foam. Ready sauce is easy to determine by changing its color: it became brighter and more saturated (color depends on the varieties of plums). Ready tkemali remove from heat and pour into the prepared container. To the sauce longer stored in a jar of already poured tkemali need to add a few tablespoons of vegetable oil, which will serve as a kind of cover for tkemali. Do not worry that the oil can seep into the sauce itself - it does not happen, and when it's time to taste the plum sauce, oil must be drained.
You can certainly taste the sauce is ready at once, but only the present for 3-4 days tkemali a distinctive spicy flavor and sour taste.
Keep tkemali best in the refrigerator.