2 tbs. Rub the chicken with salt and pepper liberally, turn over and flatten it. Pour in the cherry plum with such a quantity of liquid so that it does not completely cover the berries; Put on the stove and wait for the boil. Tkemali Sauce in Georgia is like Chili Sauce in Mexico. For winter stocks – at least 20 minutes; As soon as cherry plum is soft, the composition is ground through a sieve; The remaining liquid after cooking does not drain; Chop garlic in a blender or in a mortar. Instructions Cut plums in quarters, remove stones and place in a pot with a little water. 1/4 cup of water To lower the tartness level, occasionally sweeter types of plums are added during preparation. Tkemali Chicken a Georgian Dish 1 1/2 lbs. Fry the chicken over medium high heat for 15-20 minutes, turn and fry for 20 minutes, until browned. The cherry plum is placed in a saucepan again and set on slow fire. I recommend Santa Rosa Plums. After boiling, reduce the heat to a minimum and cook plums for 10-15 minutes, until the skin starts to crack, and the plums themselves are softened. After 1 1/2 - 2 hours, add the rinsed rice, chopped onions, two twigs of parsley and two twigs of cilantro. Always there and available for anything. In the Caucasus, tkemali is the basis of the famous sauce that bears the same name. Transfer the blended mixture into a sauce pan and add the salt & pepper. Either cool to room temperature and keep in refrigerator, or seal the jar for longer storage. It made a great Stew. Another way to store: pour tkemali into a bottle, top with a tablespoon of vegetable or olive oil, clog and store in a cool place. It made a great Stew. Red sauce is cooked from ripe plums at the end of summer, while green Tkemali is prepared from unripe plums in the Spring. Download this Premium Photo about Tkemali sauce from plums, and discover more than 6 Million Professional Stock Photos on Freepik Step 1 Combine whole plums and 1 cup water in a large saucepan. 1 teaspoon cayenne powder In comparison with other sauces, existing known sauces, tkemali is the most useful. In Russia, housewives are increasingly using these fruits to prepare cherry plum tkemali for the winter. As for the benefits, then, firstly, in tkemali contains the greatest amount of vitamin C – almost as much as in a lemon. 2 c Water Ask gsx1990 about Tkemali Tour. To serve, spoon the tkemali sauce around a platter, then arrange the broccoli on top. Plums are used to creat tkemali. For example, a soft, delicate taste of red tkemali is served mainly to soups. Tkemali sauce is used as a seasoning for grilled meat, poultry dishes and potatoes. Those who have visited Georgia at least once have the feeling that the entire economy of the people is based on cherry plum: dyes are prepared from the fruit for dyeing fabrics, cooking compotes and even baking lavash. Another great Russian Dish is beef Svivkoa. The Tkemali green sauce is made from unripe fruits in spring, and the red sauce is made from ripe plums until the end of summer. Pour in 1/4 cup of the liquid and blend on high speed, add the remaining liquid slowly until all is used. Learn how your comment data is processed. But no recipe for cooking is complete without adding ombalo greens. 1 1/2 lbs. Tkemali (Georgian: ტყემალი) is a Georgian sauce primarily made of cherry plum, sometimes alucha or other varieties of plum.Both red and green varieties of plum are used. Bring to boil and cook over medium heat, stirring, for 3 minutes. 1) Don’t pour off the water in step 1, since the plums aren’t as sour. When the mass boils, you need to remove it from the stove and add sugar (25 g), salt (10 g), suneli and coriander in dry form (6 g each). Put prunes into a sieve. 1 c Cider vinegar* Red pepper flakes. Option Three - Tkemali of dried prunes If it is not possible to buy fresh plums, then tkemali are made from prunes. I’ve been slathering this garlic and coriander rich sauce on tofu, grilled summer squash, and roasted potatoes. Rolled up in the refrigerator or in a cool cellar, tkemali store up to one year. Pour over fish, poultry, or pork. But, whatever is available. Remove from heat, and let cool 15 minutes. My remembered sauce was 1/2 tsp red pepper flakes, 2 cloves of garlic,1/2 tsp salt,1 bay leaf,1/4 c red wine vinegar,1/3 c plum jam,2 tsp cilantro – minced, fresh ground black pepper, Another version of this great sauce! Meaningful political or other cartoons to make you laugh. 3/4 tsp. Tkemali Sauce in Georgia is like Chili Sauce in Mexico. Cook beans with one clove of garlic (halved), 1/4 tsp. Delicious yeast dough pastry – note the most delicious selection of recipes. 1 ea Garlic clove peeled Mix with plums and again put stew on low heat; Pour in plums poured with water and boil until the skin is cracked on most of the fruit; Remove the pan from the stove, grate the berries through a sieve, removing the skin and bones. In any case, the result of a plum should be homogeneous gruel; Garlic, celery, dill and cilantro finely chop and mix with the other spices; Gruel put on a slow fire and cook for about 7 minutes; In the boiling sauce add the prepared herbs with spices; Periodically interfere and be sure to remove the foam; Readiness to determine by shade – tkemali should acquire a rich and bright color. But the main function of ombalo is the prevention of fruit fermentation during heat treatment.. It’s usually made using beef broth with rice and some acidifier. Bring back to a boil over High heat and cook for 10 minutes or until tender. Both vehicles used were modern and relatively comfortable, despite the crazy heat (95+ F) of my tour days. Used coriander, garlic, cumin, paprika and cilantro. Pour the tkemali puree into a clean saucepan and cook again until the desired density is obtained, stirring all the time. Your email address will not be published. A classic acidifier is tklapi but tkemali or tomato paste is also permissible. Simmer, covered, for 15 minutes, or until soft. To do this, they go to the Caucasus, where they collect rare ingredients, prepare sauce there and bring “tasty baggage” to their home.. Tip. 1 teaspoon of fennel seed In Georgia, there are many variations of cooking tkemali, as the plum is red, yellow and even green. To lower the tartness level, occasionally sweeter types of plums are added during preparation. Red sauce always accompanies the kharcho. Please add PRIVATE if you simply wish me to answer a question and I will get back to you. 3/4 teaspoon whole coriander seed Tkemali is a famous Georgian sour plum sauce made of cherry plums – both red and green varieties. This is normally available in Georgian household and all one has to do is take it out of the refrigerator. Cilantro freshly chopped. Tkemali recipe with hop-suneli; Second cooking option; Conclusion; The tkemali recipe came to us from Georgia. Stir in the minced mint and cilantro and remove from the heat. Drizzle with a little more olive oil. No wonder that it is included in the preparation of many diets based on vegetables. Put Tkemali Tour and other Tbilisi attractions into our Tbilisi day trip app, and watch your holiday take shape. For many peoples, sauce is considered the quintessence of national wealth. But the basis for them is always a classic, time-tested recipe for tkemali cherry plum sauce. 1/2 tsp. GEORGIAN WILD PLUM SAUCE: PMONA Tkemali European Gourmet Sour Plum Sauce is made from red, green and yellow wild plums and is the perfect marinade or condiment for fried or grilled meat, poultry, fish and vegetable dishes. There are a lot of recipes for cherry plum sauce. Tkemali Sauce: Plum Sauce In comparison with other sauces, existing known sauces, tkemali is the most useful. Your email address will not be published. This is a complete list of the ingredients. One of the main secrets of tkemali is the presence of ombalo. Cilantro freshly chopped When plums are soft, drain them using a sieve and keep the … Fresh lemon juice. Date of experience: July 2017. This sauce can also be used with Kidney Beans: Beans with Plum Sauce (Lobio Tkemali). Of course, cherry plum can be replaced with any sort of plum, and ombalo with mint or lemon balm, but at the same time the feature and useful properties of Georgian refueling will be lost.. The red sauce is boiled with the addition of yellow and red plums, but the turn is added to the green to make the sauce more sweet.. The flavor of the sauce varies, but generally tends to be pungently tart. Stir and simmer for 3 minutes. The finished mass is necessarily ground through a fine sieve to remove pits and skin. Required fields are marked *. Save my name, email, and website in this browser for the next time I comment. Plum tkemali – what is it, useful properties and origin. Berries not only remove slags, but also prevent the formation of new ones. I was going to use dried prunes and walnuts, ended up using lemon juice and a package of cranberries. Stirring the tkemali regularly for 10 minutes. 3 tbs. 2 large garlic cloves, peeled and roughly chopped Fresh lemon juice Kharcho was chosen actually because I’ve found half a jar of tkemali in the fridge for a wonder. Tkemali sauce is served to potatoes, pasta, to various side dishes and even used when baking poultry and various types of meat on the grill. Plum pour a glass of water and send to boil; As soon as the berries are soft, rub them through a sieve and dilute with a small amount of broth to the consistency of liquid sour cream; Chop garlic, herbs and pepper in a blender. Press the chicken with the cover (of less size than that of the pan) and place something heavy on the cover to flatten the chicken well. Use this sweet-sour vibrant condiment for almost about everything: grilled food, roasted veggies, burgers, potato wedges, in salad dressings, as a … Red pepper flakes. The tkemali sauce from plums for the winter, cooked on your own, is put in jars and stored in a dark cool place. Your email address will not be published. Serve immediately with fried chips and tkemali sauce. Pesto is associated with Italian vitality with fragrant basil, French sensuality displays delicate bechamel, British irony cannot be imagined without savory “Worcester” sauce, but by Caucasian longevity, of course, implied tkemali. Green Tkemali sauce is prepared from unripe fruit in spring and red sauce is made from ripe plums towards the end of summer. Pour into a jar while still hot. Serve at room temperature. This site uses Akismet to reduce spam. 3/4 tsp. 1 medium chicken 30 gram butter 1/2 teaspoon freshly ground black pepper 1 teaspoon salt. Stages of cooking: Pour in plums poured with water and boil until the skin is cracked on most of the fruit; Remove the pan from the stove, grate the berries through a sieve, removing the skin and bones. Here everything is strictly individual: some prefer garlic notes, others do not save on hops-suneli, and others still improve ginger sauce. red pepper flakes, bay leaf, and 2 Tbsp. Tkemali sauce is used for fried or grilled meat, poultry and potato dishes, and has a place in Georgian cuisine similar to tomato ketchup in America. Save the liquid. Many recipes geared towards a UK audience use prune plums, but I made a batch using a bag of damsons which, like the cherry plums they are traditionally made with, have a distinctly sour note. How does our PUD smart meter plan differ from European ones? plums (not too sweet or ripe) Traditionally the following ingredients are used besides plum: garlic, pennyroyal, coriander, dill, chili pepper and salt. Cut beef chuck or brisket into bite size pieces, place in a large boiling pot, add 8-10 cups of water and bring to a boil. Slowly cooked over low heat to a consistency similar to liquid sour cream.. After begins the most interesting and crucial moment – adding spices. 1/3 cup finely minced fresh cilantro (khinze). On the basis of fasting days, they prepare kharcho, zucchini cream soup, bean and tomato soups. This sauce can also be used with Kidney Beans: Beans with Plum Sauce (Lobio Tkemali). vinegar until tender, about 1 hour. In this recipe, we will look at how to make classic red tkemali sauce in Georgian. 24 ea Sour prunes pitted* Pound in a mortar with a pestle or use an empty bottle coriander seed, fennel seed, garlic, cayenne and salt to make a fine paste. I was going to use dried prunes and walnuts, ended up using lemon juice and a package of cranberries. A fresh and spicy green sauce is indispensable when serving the main fasting snack in Georgia – lobio. Tkemali Tour is located in Tbilisi. Dried prunes may be used but must be soaked over night in the vinegar. Because that free-flowing condiment features a combination of both sweet and sour tastes, it works wonders on grilled meat or poultry. Wash the plums and put them in a saucepan. This process will vary slightly depending on whether you're using Windows or a Mac computer: Windows - Open the downloaded ZIP folder, click Extract, click Extract all, and click Extract. 2 large garlic cloves, peeled and roughly chopped, 1/3 cup finely minced fresh cilantro (khinze). Used coriander, garlic, cumin, paprika and cilantro. Install the Universal Randomizer application. The ideal time to prepare the sauce is summer when cherry plum ripens. Stir in the ground spices and continue cooking until the mixture thickens slightly, another 5 minutes or so. A variety of fragrant mint grows exclusively in the Caucasus and thanks to it, the tkemali acquires a touch of fresh coolness. Yellow and green blend perfectly with chips and pasta. Sprinkle with salt flakes, freshly cracked black pepper and the walnuts. In Georgia, they are seasoned with traditional dishes: sweets, chahokhbili, chanakhi, kurmu, buglama, basturma and shish kebab. Slice down the breast of the chicken. 3 tbs. It is often served alongside meat dishes. Some mistresses at stage 6 add a glass of walnuts, but it depends on individual preferences.. How to cook chicken fillet in sour cream, read our article.. Read how to cook awesome delicious chicken breast soup. Sauce tkemali. In addition to its pleasant taste, tkemali … Should you be so inclined to try and make it at home, you will be rewarded with a truly delicious condiment that you will use on virtually everything (and extra to share with friends and family). It contains basil, cilantro, marjoram, dill, chili pepper, saffron, parsley, celery, bay leaf, savory, mint, fenugreek. 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