Tkemali Georgian sauce
Sour early green plum – this is the basis for the sauce tkemali. Tkemali sauce is especially common in Georgian cuisine, considered an indispensable sauce for fish, meat, as well as good for adding to some soups because it gives I have a unique taste and aroma.
Tkemali sauce
To make real Georgian tkemali sauce we will need:
- immature plums (tkemali) 0.6 kg
- garlic 5-6 cloves
- cilantro 50 gr
- dill 5 branches
- hot chilli peppers 1 pc
- water 2 cups
- hops suneli 2 teaspoons
- salt to taste
You can make real tkemali sauce So:
We carefully sort and wash, put in a pan and pour water so that the water covers the berries. Cook plums until until they are well steamed (15-20 minutes). Remove the berries from fire and wipe through a sieve.
Grind garlic, cilantro, dill, in a blender or through a press, hot peppers.
Mix the resulting mass: plum and spicy. Sauce Density tkemali should be like good sour cream. Add the suneli hops and salt. Mix everything well and serve in a beautiful gravy boat.
Tasty Ideas:
There are 4 main types of tkemali sauce, where in the sauce, in depending on the recipe, you can add green onions and greens parsley, but if you find somewhere spicy herb ombalo, then your tkemali sauce will really be Georgian.
