Tkemali sauce
6 servings
5 minutes
Tkemali is a traditional Georgian sauce with a bright sour-spicy taste and rich aroma. Its history is rooted in Georgian cuisine, where the sauce was an integral part of meat dishes, especially kebabs. The base of tkemali consists of sour plums that give it a characteristic freshness, while garlic, cilantro, dill, and red pepper add a rich spicy flavor. The sauce is cooked to the thickness of sour cream and then brought to a boil to reveal the richness of aromas. It perfectly complements meat, fish, and vegetables and can also be used as a spicy dressing for various side dishes. Tkemali not only enhances the taste of dishes but also aids digestion due to its natural acids and spices. Each spoonful of this sauce is a journey into the heart of Georgian gastronomy filled with passion and flavor.
1
Put the cleaned and washed tkemali or cherry plums in an enamel pot, cover with water, and simmer on low heat, stirring often, until the skin comes off and the stones separate.
- Tkemali plums: 1 kg
2
Then strain the plums along with the broth through a sieve or colander.
3
To the obtained mass, with a density similar to sour cream, add finely chopped cilantro and dill, crushed pepper and garlic, salt, and optionally a little sugar.
- Garlic: 1 head
- Coriander: 2 tablespoons
- Dill: 2 tablespoons
- Red chilli pepper: 1.5 teaspoon
- Salt: to taste
4
Bring to a boil, cool down.