National dishes of the peoples of the world: tkemalovy sauce, recipe for a recipe

Tkemali are acidic dark plums, small in sizeThe sizes used in cooking for the preparation of rich sauces to taste. This is a traditional Georgian dish, which with great pleasure was adopted by gourmets of different nationalities. And now the sauce is served not only in restaurants for shish kebabs, other dishes from meat, poultry, different side dishes, it is already sold in shops and even is made at home.

Tkemali classic

Классический ткемалевый соус рецепт включает, in addition to the draining of this variety, there is necessarily such a herb (spice) as marshwort. In Georgian it is called "ombalo". Without this herb, Georgians do not consider this sauce to be real. Prepare also a dish of other berries and fruits, also with sourness - cornel, gooseberries, currants (red), even from some varieties of grapes. The usual tkemal sauce (recipe recommends) is cooked this way: the plums are laid in a pot or enamel pan, poured with water (to be covered completely) and cooked for 35 minutes. After that, the contents must be wiped through a sieve. Skins from fruit, ossicles or bonelets or dots throw out. The tkemal sauce is already half ready. The recipe further prescribes mashed potatoes together with water in which the berries were boiled to boil, and let the mass gradually boil over a small fire until the density of the average sour cream. Garlic, which is also included in the number of ingredients, you need to pass through the garlick or grind in a mortar. Put it in the tkemal sauce. The recipe also recommends pouring a handful of coriander, a little red pepper and salt to taste. The sauce should last for a long time, then cool it and serve it.

We prepare for future use

If the dish you liked so much that you wantto provide for the whole autumn-winter season, we can tell how to do it. Welded in this way, tkemali well stored, like any quality home made canned food. For the serving you need: the draining - 1 kg, a little water (half a glass or at your discretion), medium size garlic head, dry dill (2 tablespoons spice), coriander and mint (2 teaspoons each), red pepper (dish usually make a sharp, so the recipe recommended a half teaspoons, but you can and less).

Read more on how to prepare a tkemal sauce:Fruit divide into halves, put in enameled dishes, add water and cook over a small fire, until the flesh and bones begin to lag behind the pulp. The second stage of preparation is that the broth is drained, and the ground is rubbed into puree. Peel with pits (they give sauce "richness" and a characteristic bitter taste) recline, and the pulp is sent for cooking. In a saucepan, if necessary, pour in the preserved broth. Just do not forget to stir your tkemal sauce all the time. The cooking ends when the puree becomes a thick enough mass. Spice powder into a powder and put into a dish. Salt to taste. Protume the sauce for another 5-7 minutes and remove from heat. If the flavor and flavor of it suits you, pour into bottles, add a tablespoon of sunflower oil and close. Let the day they stand just sealed, then pour the sealing wax and put in the cellar. The sauce preserved in this way can be stored for 2 to 3 years.

Bon appetite!