You can learn a lot about the country, its people and customs by studying local food. Georgian cuisine is the hallmark of this country. They have been familiar to many since childhood, as housewives are happy to use these recipes to please something new and unusual. The main dish of Caucasian cuisine can be called yellow cherry plum tkemali sauce. He must be present on the table.
Small retreat
To prepare this sauce, take a small acidic plum called tkemali. It was she who gave the name to this magnificent addition to many dishes. There are several options for cooking tkemali. The recipe and the final product depend on many factors. The color of cherry sauce affects the color of the sauce. Thorn is also added to the green sauce , which makes it sweeter. A real sauce made of yellow cherry plum or any other sauce is made with the addition of ombalo seasoning. This name says little, but everyone in Georgia knows it. This is one of the varieties of mint. It gives the sauce an unusual taste and aroma that cannot be confused with anything. In the cooking process, you can replace it with plain mint or lemon balm, but it will be a slightly different taste. Served with yellow cherry plum tkemali for meat, chicken, fish, potatoes, vegetables and bread. It is also added to the famous kharcho soup.
We can say that this sauce is eaten with any dish. Each mistress in Georgia has her own original tkemali recipe. Cherry plum trees grow in every yard. Sour plums contain many useful substances, pectins, which help meat food to be absorbed in the body faster. This is one of the secrets of the longevity of Caucasian residents.
Tkemali Recipe
The recipe for yellow cherry plum tkemali is not too complicated, but it requires some skill. We take plums and rinse. During cooking, they boil 4 times. We spread the fruits in a saucepan and pour water (preferably filtered or spring). The liquid should cover the plums completely. Now cook them until soft, until they boil. After that, we wipe the yellow tartali sauce from cherry plum through a sieve. Thus we remove the bones and peel. We continue to boil the remaining mass until it becomes like liquid sour cream. Do not forget to constantly stir the sauce, otherwise it will burn and an unpleasant aftertaste and smell will appear. Now we begin to add the rest of the ingredients. For 4 kg of cherry plum, you need 4 bunches of fresh cilantro, 4 heads of garlic,
2 bunches of fresh dill, two pods of hot pepper, a bunch of mint (ombalo or the other) and salt to taste. In the Caucasus, all ingredients are usually pounded in a mortar. This is how aromas are better revealed. But you can grate the garlic, chop the pepper, and finely chop the greens. Add all the spices, seasonings and spices. Then the sauce should be salt to taste. Ideally, yellow cherry plum tkemali should be slightly acidic, but not very sharp. Cook for five minutes and turn off the fire. For serving, cool the sauce. For harvesting for the winter, it must be poured hot in prepared containers. At the same time, we observe sterility so that tkemali does not lose its taste during storage. Vinegar is not added to the sauce. You can put a little thyme. But so that the sauce is homogeneous, all the ingredients are crushed well.