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Each country in the world has its own unique flavor, in which national cuisine plays not the last, but rather one of the main roles. And in Georgian cuisine, various sauces act as its most important component. One of the main sauces is tkemali, made from plums, and there is also a recipe for the classic preparation for the winter.
The principles of making tkemali sauce for the winter
This is an excellent sauce originally from sunny Georgia, one of the visiting cards of the national cuisine. Tkemali is prepared from plums, mint, garlic, as well as herbs and spices. The sauce goes especially well with various fish, poultry and meat dishes, as well as potato side dishes. For cooking, ordinary plums are suitable, which grow in almost all gardens or in summer cottages..
Requirements for the main ingredients
The first important point - ideally, the plums should be Tkemali - this is the name of the cherry plum variety. It was they who gave the sauce its name.
But you should not be upset - ordinary, but always sour, plums are quite suitable for cooking.
The second point is mint. The original recipe uses its swamp variety, ombalo. In the southern regions, it usually grows in reed floodplains. If it is not possible to find or purchase just such a variety, then ordinary mint growing in the garden will do.
How to properly prepare containers
Jars and lids for them must be well washed and sterilized. You can sterilize in the microwave by pouring a little water into them, using steam over a saucepan, or by placing in the oven for 15 minutes.
The most delicious recipes for tkemali sauce
It is not difficult to make a delicious sauce at home - you need to know the correct recipes and strictly follow their instructions.
The classic way of cooking
It is not difficult to prepare tkemali according to the classic recipe, the main thing is to strictly follow the recipe and choose the right, high-quality ingredients.
- sour plums (cherry plum) - 1 kilogram;
- hot (hot) red pepper - 1 pod;
- cilantro - 1 large bunch;
- garlic - 1 head;
- dill - 1 small bunch;
- salt - 4 teaspoons;
- mint (ombalo) - 1 small bunch.
The plums are selected by cutting out the rotten areas, washed, added to the pot of water and boiled for half an hour. Then, after cooling, it is rubbed through a sieve, discarding the peel and bones. Garlic is rubbed or finely chopped. Mint, as well as greens and peppers, are also finely chopped. All are added to the plum puree and put on fire.
After bringing to a boil, cook the sauce for 10-15 minutes, turn it off and let it cool, and then pour it into jars.
A simple recipe
There is a recipe according to which tkemal sauce is very simple to prepare, you need to mix all the ingredients and cook over low heat for 10 minutes.
- plums (cherry plum) - 1 kilogram;
- sugar - 50 grams;
- salt - 1 tablespoon;
- garlic - 5 cloves;
- ground red pepper - 0.5 teaspoon;
- ground black pepper - 0.5 teaspoon;
- coriander - 1 teaspoon;
- hops-suneli - 1 teaspoon.
Yellow plum variant
The most correct, "plum" version, for making real Georgian tkemali. Ordinary garden yellow cherry plum is also suitable.
With pomegranate juice
This version of the preparation for the winter differs from the classic recipe only in that pomegranate juice is added to tkemali, instead of water.
This is a great snack to be eaten simply spread over bread. The ingredients are the same as for the boiled sauce, but the cooking itself does not take place. For "raw" tkemali, the components are scrolled in a meat grinder, thoroughly mixed several times and poured into jars.
This sauce is a great addition to many dishes and is also used as a marinade for meat. Prepared from both yellow and blue plums (per 1.5 kilograms), with the addition of walnuts (100 grams).
A delicious version of the preparation of traditional tkemali, reminiscent of adjika. All the ingredients are traditional, only tomatoes are added (1 kilogram of tomatoes per 1 kilogram of plums).
Fans of "spicy" will like a recipe for making a sauce, where the ingredients include black and allspice. And for 1 kilogram of plums they put not one, but a couple of hot pepper pods.
In a multicooker
When preparing the sauce in a slow cooker, the plums are boiled for 10 minutes. The rest of the ingredients are finely chopped, and then whipped with a blender, along with the plums, until smooth. Then everything is poured into a multicooker bowl and boiled for 4-5 minutes. The sauce is poured into jars and sealed with lids.
Through a meat grinder
Instead of grinding the plums through a sieve, a conventional meat grinder is often used when preparing the sauce. The components of tkemali are passed through it, as a result, a mass of the desired consistency is obtained, which is then boiled for 10-15 minutes.
Sour, unripe gooseberries are used as the basis for the sauce. Moreover, despite the replacement of plums, tkemali turns out to be very tasty and not much different from the original.
The tart taste of thorns adds richness to the tkemali sauce as a whole. For preparation, thorns are harvested in late August or early September. The main ingredients for the sauce are blackthorns, hot garlic and cilantro.
The variant of making dogwood sauce is common in the Caucasus and goes well with fried meat. It has a unique aroma and piquant sweet and sour taste. The main ingredients are dogwood, garlic, salt and suneli hops.
Not only tasty, but also a healthy option, tkemali will be cooking from red currants, which have the necessary acidity. In addition to cilantro, ground coriander seeds are added to it, as well as cumin, garlic and salt.
A sauce made from prunes with the addition of various spicy herbs will be universal, and most importantly, distinguished by a bright, original flavor range. They put rosemary, oregano, thyme, tarragon (tarragon), thyme and suneli hops. Moreover, the composition of the spices changes depending on the preferences of the one who cooks. Therefore, there will not be two identical recipes for prune tkemali.
Tkemali made from sour cherries will be interesting and tasty. In addition to the cherries themselves, mint, ground coriander seeds, hot peppers and sweet paprika, as well as sugar are added to it.
In Georgian, from plums
But the most important, authentic sauce remains tkemali from the cherry plum variety of the same name. But, in addition to yellow cherry plum, sour plums are also used, and ombalo mint is replaced by one growing in the shade of the garden.
Rolled home tkemali is stored in a dark, cool place for up to 1 year. Both a refrigerator and a closet, pantry or cellar will do. But an uncorked jar of homemade sauce is stored in the refrigerator for no more than 3-4 days..