Tkemali Sauce

Description

Tart plum sauce

Both Darra Goldstein and cookbook author Anya von Bremzen suggest the substitution of other kinds of unripe plums for the unobtainable tkemalis. The Georgian Feast recipe calls for Santa Anna plums. In Anya von Bremzen's, uses prune plums instead, in her recipe in her 'Please to the Table' book, an anthology of recipes from the former soviet republics, .

Ingredients

• 200 g dried tart plums
• 1 crushed clove of garlic
• chopped kindza (coriander) or dill
• salt and pepper

Procedures

1. Wash and stew the plums until soft.
2. Remove the seeds and rub through a strainer.
3. Add plum Liquor until the paste is as thick as sour cream.
4. Mix in the seasoning, bring to a boil and then cool.
5. This sauce may also be served with shashlyk and other grilled meats.