Tkemali – the name of plums (cherry plum) and sauce which is cooked from pulp of these plums. The recipe for a tkemala was thought up in Georgia. Garlic, bitter pepper and spicy herbs surely are its part. And in classical Georgian tkemal add also marsh mint (ombat). Serve sauce to meat, fish and bird dishes.
It is required to you
- For a tkemala from cherry plum:
- 1 kg of cherry plum;
- 1\4 glasses of water;
- big bunch of greens (cilantro
- fennel);
- 2 teaspoons ombat (if is);
- 3-4 garlic gloves;
- pod of hot pepper;
- For a tkemala from dried plums:
- 200 g of dried plums;
- glass of water;
- 2-3 cloves чеснокв;
- black sprinkling pepper;
- greens (cilantro and parsley);
Instruction
1. Tkemali from cherry plum. Well wash out plums, dry, cut on halves and remove stones. Put cherry plum in a pan, add water and put on slow fire. Bring to the boil and boil thoroughly until the thin skin on plums begins to burst. Shift tkemal in a colander. When water flows down, well wipe plums with a wooden spoon through a colander. Throw out a plum thin skin.
2. Wash greens, dry and small cut. Clean garlic, you istolkit in a mortar or miss through a press. Wash out pepper, cut on halves, remove seeds and cut as it is possible more small. Put greens, garlic and bitter pepper in separate capacity and well pound. Pour in a little boiled water and continue to pound to homogeneous mass.
3. Add the pounded greens to cherry plum, salt, carefully mix and put on small fire. Bring to the boil, from time to time stirring slowly with a spoon. As soon as tkemal begins to boil, remove a pan from fire and pour sauce on the prepared sterilized bottles or banks. Well cork, wrap up and leave before full cooling.
4. Tkemali from dried plums. Touch dried plums, carefully wash out, put in a pan and fill in with a glass of water. Put on small fire, bring to the boil and boil thoroughly until ready discharge. Filter broth through a colander, shift plums in a sieve and wipe. Part plum weight to consistence of liquid sour cream with the filtered broth.
5. Wash cilantro and parsley, dry and cut as it is possible more small. Clean garlic, miss through a press or an istolkita in a mortar.
6. Add pounded garlic, the cut greens, salt, pepper to plums, carefully stir and put on fire. Stirring slowly, bring to the boil and boil thoroughly several minutes. Then remove from fire and cool. Tkemali is ready-to-serve.