Free Recipe Georgian Plum Sauce (Tkemali)
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Georgian Plum Sauce (Tkemali) Recipe
1 lb Plums; (not too ripe)
2 tb Fresh lemon juice; or more,
-to taste
2 tb Olive oil
1 ts Red wine vinegar; or more,
-to taste
3 Cloves garlic; minced
1 ts Ground coriander
1/2 ts Salt; or more, to taste
1/2 ts Hot pepper flakes
1/4 ts Black pepper
1/4 ts Ground cumin
2 tb Finely chopped cilantro
2 tb Finely chopped fresh dill
1/2 ts Sugar; if desired.
Georgian Plum Sauce (Tkemali) Preparation
Yesterday”s NYTimes had 4 bbq sauce recipes from various places around the world – French West Indies, Spain, Georgia (the one near Russia), and Viet Nam. The full article is interesting – it”s the June 2nd edition, page 11 of section F. Here are the recipes: Time: 20 minutes 1. Cook plums in boiling water to cover for 30 seconds. Drain in a colander, rinsing with cold water. Pull off skins. Remove stones. 2. Combine plums, 1 cup water, lemon juice, olive oil, vinegar, garlic, coriander, salt, pepper flakes, black pepper and cumin in a saucepan. Simmer until plums are very soft, 5 minutes. Puree mixture in a food processor. Return it to saucepan, and stir in the cilantro and dill. 3. Simmer sauce until thick and flavorful, about 5 minutes. If desired, add salt, lemon juice or vinegar to taste. If too tart, add sugar. Serve at room temperature. Yield: 2 cups. Posted to bbq-digest by Loren D. Mendelsohn <lmend@crow.admin.ccny.cuny.edu> on Jun 03, 1999, converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 1
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