What is this dish and how to cook tkemali? The sauce, so called unusual, is made from cherry plum or plums, similar in taste characteristics. It is a national Georgian dish and is characterized by the peculiarities of the cuisine of this people - tkemali is tart, refined, with a touch of spiciness and extravagance. This article provides some recipes on how to make tkemali sauce at home. The resulting aromatic seasoning will be an excellent addition to meat, fish and any salty flour products - sausages in pastry, pita bread, pasties, etc.
What to consider and how to make tkemali sauce balanced to taste?
Of particular importance is the ripeness of the fruits taken for cooking. How to cook tkemali sauce at the same time spicy, tender from sweetness and moderately salty? It is worth noting immediately that there is a huge variety of flavoring shades of this piquant thick seasoning for dishes. Green in color and more acidic sauce is prepared at the very beginning of summer from unripe cherry plum. Later, red and yellow tkemali are cooked from ripe fruits of the same color. And early autumn is the time for making prune sauce. The latter is not a classic version of tkemali, since its taste is more cloyingly sweet and does not have enough “acidity”, but still enjoys great success among gourmets. It is also possible to combine fruits of various varieties when, at the same time, in the dish, for example, sour yellow cherry plum and sweetish thorns are present. Therefore, usually every housewife has a special recipe on how to cook tkemali sauce, changing at its discretion and taste the proportions of not only salt and sugar, but also various aromatic herbs and spices. Only through many attempts can you get the desired refined and unique shade of piquant taste.
How to cook tkemali sauce : job description
Structure:
- 1 kg of sour yellow cherry plum or thorns;
- ¼ cup of raw water;
- 1 full dess. l salts;
- 1 simple tsp Sahara;
- 1 tsp. seasonings “hops-suneli”, coriander and spices of ombalo mint (can be replaced with a mixture of oregano and marjoram);
- 2 full tbsp. l chopped greens of dill, green cilantro, peeled garlic;
- for incomplete tsp dried ground red (hot) pepper and mint.
Cooking
Cut the plums, fill with water and put on a very low fire. After boiling, boil for about 5-10 minutes until the fruits soften. Wipe the mixture through an iron coarse sieve, freeing it from pits and peel. Put a thick mass for 40-60 minutes (until thickened). Do not forget to stir so that the sauce does not burn. Then pour in all the other ingredients and let the tkemali sweat over very low heat, saturated with aromas of spices. Try it by typing a little in a spoon and letting the sauce cool, since in hot form it is not quite right to determine the severity of taste sensations. If necessary, balance the tart notes with a little sugar or salt. Arrange the hot sauce in clean jars, immediately cork with lids. Be sure to turn them upside down and wrap them well. After cooling, store tkemali in a cool place.