What is this dish and how to prepare tkemali?The sauce, so-called unusual, made of plum and plum with a similar taste characteristics.He is the national Georgian dish, and it has its own particular cuisine of the people - tkemali tart, elegant, with a hint of sharpness and extravagance.This article provides a few recipes, how to cook the sauce tkemali home.The resulting aromatic spice is an excellent addition to meat, fish and any salty flour products - sausages in the dough, pita bread, pasties, and so on. D.
What you need to consider and how to cook the sauce tkemali balanced taste?
particular importance is the ripeness of the fruit, combined cooking.How to cook the sauce tkemali both sharp and gentle sweetness on the extent of salt?It should be noted immediately that there are so many flavors of spicy thick seasoning dishes.Green in color and more sour sauce prepared in the early summer of unripe plum.Later, boiled red and yellow tkemali from the corresponding color of ripe fruit.And early autumn - time to prepare the sauce of prunes.Last not the classic version tkemali as it tastes more sugary sweet and does not have enough "sour", but still very popular with gourmets.Perhaps the combination of different varietal fruit supplies when both are present in a dish, for example, sour plums and sweet yellow thistle.Therefore, usually every woman has a special recipe for how to make the sauce tkemali changing at its own discretion and taste not only the proportion of salt and sugar, but also a variety of herbs and spices.Only through many attempts you can get the right shade of exquisite and unique spicy flavor.
tkemali How to cook sauce : job description
Ingredients:
- 1 kg sour yellow plum or blackthorn;
- ¼ cup of raw water;
- 1 full ten.l.salt;
- Easy 1 hr. Liter.sugar;
- for 1 hour. L.seasoning "hops-suneli», coriander and spices, mint Ombay (can be replaced by a mixture of oregano and marjoram)
- 2 full article.l.chopped dill, coriander, peeled garlic;
- an incomplete ch. L.dried crushed red (severe), pepper and mint.
Preparation
Plum cut, cover with water and put on a very low heat.After boiling, boil for about 5-10 minutes until tender fruit.Rub the mixture through a sieve largest iron, releasing it from the bones and skin.The thick mass put to cook for 40-60 minutes (until thick).Do not forget to stir to the sauce is burnt.Then Stir in all remaining ingredients and then let tkemali on very low heat, filled with fragrance of spices.Try it by typing a little spoon and letting the sauce to cool down, as hot as not quite right, you can determine the intensity of taste sensations.If necessary, trim the astringent notes of a small amount of sugar or salt.Spread the sauce over the hot clean jars, immediately plug the covers.Be sure to turn them upside down and wrap up well.After cooling tkemali store in a cool place.
