dill (inflorescences and stems with umbrellas); 300 gr. The original recipe requires the use of ombalo - a kind of mint that grows in southern Russia and the North Caucasus. Georgian recipe tkemali sauce in a slow cooker. Remove stones. Simmer sauce until thick and flavorful, about 5 minutes. But it is quite possible to cook the sauce tkemali of thorns. Use this sweet-sour vibrant condiment for almost about everything: grilled food, roasted veggies, burgers, potato wedges, any kind of protein, in salad dressings, as a bread spread and so much more! In order to make a delicious sauce at home, stock up on the following products: a kilogram of gooseberries; 70 grams of garlic; Pour the sauce into hot and dry jars. Dig in! Subscribe now for full access. Mais cela ne signifie pas que sur le plus grand territoire de la Russie, il n’ya aucune possibilité de faire une telle sauce. It is often served alongside meat dishes. Without it, the Georgians simply do not think tkemali - this is the same as "shubka" without beets, "olivier" without peas. The tkemali recipe came to us from Georgia. When the sauce has boiled, add the chopped dill. Mais ils mangent aussi de la sauce tkemali avec des plats de poisson et des plats d'accompagnement. Return the puree to the saucepan and stir in the cilantro. Get recipes, tips and NYT special offers delivered straight to your inbox. Georgian plum sauce (tkemali) March 7, 2014 7 Comments Filed Under: Food, Recipes, Uncategorized. Pull off skins. Stir to combine. During cooking, they are 4 times cheaper. The toughness inherent in the dough will make its taste refined and give it a zest. Stir to mix thoroughly and boil the sauce for one minute. Après traitement thermique, les prunes peuvent être conservées pendant 3 ans. Recipe 1: Tkemali sauce with dill. A couple of years ago, I had one of the most interesting travel experiences of my life, up there with Tibet in my top travel rankings. Bring to a boil over medium heat, then reduce the heat to medium-low and simmer until the sauce is reduced to about 2 cups, about 5 minutes. You can cook tkemali for the winter at home. Add garlic, chili pepper, cilantro, dill, peppermint, dried tarragon, ground coriander, khmeli suneli, salt, sugar, black pepper and pomegranate juice. If too tart, add sugar. Remove stones. J'ai fait (à ma façon, hein, comme d'habitude) et j'ai aimé. According to the classic recipe, tkemali is boiled from small blue cherry plum, which grows in Georgia as a wild plant. Step 3: Continue simmering the sauce until thick and flavorful, 3 minutes. It’s not intended for long preservation but can also be frozen. Most housewives are already so accustomed to multicookers that they practically do not use pots or pans. This Czech recipe has been passed down through our family for generations. This is a great addition to meat, poultry and fish. According to the classic recipe, this sauce is made of cherry plum of different degrees of maturity. Using a wooden spoon, rub plums through the sieve and tranfer them back into the pot. When the sauce is cooled, pour it into small, glass bottles that have been sterilized with boiling water. by The Gourmet Country Girl. La sauce Tkemali est un représentant typique de la cuisine géorgienne et nécessite, pour sa fabrication, plusieurs ingrédients qui ne poussent que sur le territoire de la Géorgie et du sud. Serve tkemali with with roasted vegetables, (red) beets, burgers. After them, the berries become sweeter, and astringency decreases. Cela va mieux avec de la viande. Unless you can add your own zest to them when cooking. Tip! This is a savory sweet and sour sauce.To which herbs, garlic and various spices are also added. Add the washed and peeled hot pepper, cut the greens and garlic into pieces. Serving: Tkemali sauce can be served with meat, poultry and potato dishes. Add plum Liquor until the paste is as thick as sour cream. Simmer until the plums are soft, about 10 minutes, depending on their size. After cleaning and washing the gooseberries, we throw it in a colander to glass the water. Le Tkemali est une sauce géorgienne traditionnelle à base de prunes aigres et d'herbes aromatiques. Tweet. In addition to its pleasant taste, tkemali has many beneficial properties. Total Time 1 hr 30 mins AuthorVitaly Paley. If desired, add salt, lemon juice or vinegar to taste. fresh cilantro; 250 gr. Cut the plums in half, cut out the seeds and put in a heavy pot with the water. The liquid should cover the plums completely. Tkemali is a very flavorful and nutrient-dense Georgian plum sauce that is a great healthier alternative to ketchup or cranberry sauce. Le Tkemali est un plat de la cuisine géorgienne, composé d'une sauce aux prunes, à l'ail et aux épices. Georgian tkemali sauce is popular not only in its homeland, but also in all countries of the world. Mint may not be as traditional in this sauce as coriander / cilantro and dill, but include it for added verve. Enjoy! Allow the sauce to cool before bottling or storing in glass containers. Donc j'ai utilisé mon ami fouineur Google, et j'ai trouvé la recette de la sauce géorgienne nommée tkemali. Packed with garlic and fresh dill, these crisp dill pickles will add a boost of flavor to any meal. Pin. Vous pouvez cuisiner tkemali pour l'hiver à la maison. Puree mixture in a food processor. Share. Sauce Tkemali. This is a great addition to meat, poultry and fish. Then grind the berries for tkemali for the winter in a blender to make mashed potatoes. Place the plums in a medium saucepan and cover with water. Spread the fruit in a pot and pour water (preferably filtered or spring). Bring to a boil, cover and cook til soft- about 15 minutes. Put the plums in a colander and run it by separating the skin and bones. Recipes for tkemali with gooseberries may differ in ingredients, and the essence of the preparation is almost the same. Your email address will not be published. Bring it to a boil over medium heat and simmer for 15 minutes, stirring occasionally. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them become better, more competent cooks. Share. Opt out or, tablespoons fresh lemon juice, or more, to taste, teaspoon red wine vinegar, or more, to taste. Cook plums in boiling water to cover for 30 seconds. It has a sour taste and moderate spiciness, therefore it is an ideal seasoning for meat dishes. Recipe tkemali of yellow plum is not toocomplex, but requires some skill. Send. Sterilize 3 one cup ball jars. 2) Push the tkemali through a kitchen sieve or use the blender to reduce the sauce to a very fine, regular consistency after step 3. When plums are soft, drain them using a sieve and keep the juice (it's delicious and healthy). Tkemali est bon pour la santé, mais il ne peut être mangé que par ceux qui n'ont pas de problèmes d'estomac, car la sauce est assez épicée. Tkemali is a dish of Georgian cuisine, which is a sauce of plum, garlic and spices. Nous vous proposons l'une des nombreuses recettes de la sauce tkemali. Preparation. I’m Elena, a blogger behind Happy Kitchen.Rocks. I’m so happy you stopped by. Send. Le Tkemali est une sauce géorgienne au tkemali aux prunes, à l'ail et aux herbes, traditionnellement servie avec du poisson, de la viande, de la volaille et divers plats d'accompagnement. Tkemali Sauce: A Classic Recipe. Use as a milder substitute for cranberry sauce—it is very versatile! Use tkemali. I post delicious and healthy vegetarian and vegan recipes that are easy to make. La sauce Tkemali aux prunes est un plat traditionnel de la cuisine géorgienne, elle est préparée avec une grande quantité d'épices, d'épices et d'herbes. Taste the sauce and if it is too sour add a little sugar (no more than 80 grams) and stir thoroughly. Featured in: Cut plums in quarters, remove stones and place in a pot with a little water. This sauce will keep in the fridge for a few days. … Remove from the heat and taste for seasoning, adding salt, pepper flakes, or lemon juice as necessary; the sauce should be highly seasoned. After heat treatment, the plums can be stored for 3 years. Cover with 1-2 teaspoons of olive oil to preserve. Simmer until plums are very soft, 5 minutes. Cooking ingredients. NYT Cooking is a subscription service of The New York Times. Remove the seeds and rub through a strainer. Interesting tkemali options. Mix in the seasoning, bring to a boil and then cool. Donc je partage ! Transfer the mixture to a food processor and process to a smooth puree. Put plum in a mass of garlic, herbs, pepper, mix and boil for 2-3 minutes, removing the foam. In shabby plum mass add sugar to taste and salt, again put on fire and bring to a boil. Correct the seasoning, adding salt or sugar to taste; tkemali should be highly seasoned and tart (but not unpalatably sour). Tkemali, a Georgian sour plum sauce flavored with spices and fresh herbs, is our new go-to condiment. Drain in a colander, rinsing with cold water. Pull off skins. The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia. Sauce géorgienne tkemali est faite à partir de prune tkemali et épices. Serve at room temperature. After heat treatment, plums can be stored for 3 years. The composition of tkemali includes plum and various spices. Tkemali is a very flavorful and nutrient-dense Georgian plum sauce that is a great healthier alternative to ketchup or cranberry sauce. Tkemali benefits Tkemali contains plum and various spices. You can cook tkemali for the winter at home. Ingredients: 3 kg of plums; 2 glasses of water; 250 gr. Utilisez Seal and store in the fridge or in a cool place for at least 2-3 months. Meanwhile, grind everything but the green herbs in a mortar, to a paste. During its preparation, oil is not required, so the sauce does not add fat to the main dishes. Combine plums, 1 cup water, lemon juice, olive oil, vinegar, garlic, coriander, salt, pepper flakes, black pepper and cumin in a saucepan. Simmer for 5 more minutes. Georgia, the country not the region, is unspoiled, cheap, different and has an amazing food and drink culture. But for this you need a special recipe that will help the billet to preserve its taste and savory smell. If you want the thorns to not be so tart - wait for the frosts. Interrupt again on the blender. Late summer produce goes into this autumn spiced chutney. Plum tkemali: a classic recipe. 1 hour, plus 3 hours' to 3 days' marinating. Its wonderful plum flavor blends perfectly with meat, fish dishes, as well as pasta and potatoes. Wild Plum Sauce (Tkemali) Yields Makes about 2/3 cup (serving size: 2 tbsp.) This sauce is often paired with beets for a sweet and sour dish. We take plums and wash them. Recipe 1. Send. Aujourd'hui, il existe des modifications de la sauce tkemali, dans laquelle elle est préparée à partir d'autres fruits acides, tels que les groseilles à maquereau, les groseilles rouges, etc. Cook plums in boiling water to cover for 30 seconds. Tkemali sauce can also be easily and quickly prepared using this wonderful device. Pour a little vegetable oil into the bottles to form a protective layer, and place in a cold, dark area, like a basement, root cellar, or the … The … Return it to saucepan, and stir in the cilantro and dill. C'est un excellent ajout à la viande, à la volaille et au poisson. Cool to room temperature and serve at once, or store, tightly covered in the … a very flavorful and nutrient-dense Georgian plum sauce that is a great healthier alternative to ketchup Description Tart plum sauce Ingredients 200 g dried tart plums 1 crushed clove of garlic chopped kindza (coriander) or dill salt and pepper Directions Wash and stew the plums until soft. Ne pensez pas que c'est une plante si rare - sous le nom exotique est caché la prune de cerise la plus commune. A major force in Pacific Northwest cooking and a James Beard award … Tkemali sauce - the best recipes. From 1 kilogram of plums (2.2 lbs) you will get around 650 ml (0.7 liquid quart) of sauce. Tkemali is a dish of Georgian cuisine, which is a sauce of plums, garlic and spices. According to this recipe, tkemali sauce is prepared in Western Georgia. Drain, pit and sieve. Return the puree to the saucepan and stir in the cilantro and dill. Spiced Apple Chutney. Drain in a colander, rinsing with cold water. It should not be considered a substitute for a professional nutritionist’s advice. If you want to learn tkemali sauce of gooseberries with small pieces, use a blender for 3-4 seconds. Get the recipe at Food & Wine. In addition, thanks to this herb sauce does not ferment. Now cook them until soft. Log in. Barbecuing With A World Full Of Accents. After that, wipe the tkemali sauce from the yellow plum through a sieve. 3) Boil the tkemali for about 5 minutes after step 4. The information shown is Edamam’s estimate based on available ingredients and preparation. Tkemali has many beneficial properties, ( red ) beets, burgers plums are soft, about minutes... Cooking and a James Beard award … Log in and a James Beard award Log! Plum and various spices i post delicious and healthy ), pepper, the... Plum Liquor until the paste is as thick as sour cream:,! Cook tkemali sauce recipe sauce does not ferment and keep the juice ( it 's delicious and healthy vegetarian and recipes. 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Of Accents out the seeds and put in a mass of garlic, herbs, is our new go-to.... With umbrellas ) ; tkemali sauce recipe gr boiled, add salt, lemon juice or vinegar to ;. For 15 minutes, removing the foam differ in ingredients, and decreases! Dill pickles will add a boost of flavor to any meal thermique, les prunes peuvent être pendant. In the cilantro simmering the sauce to cool before bottling or storing in containers! J'Ai fait ( à ma façon, hein, comme d'habitude ) j'ai... Added verve, depending on their size desired, add the chopped dill them when.., 2014 7 Comments Filed Under: Food, recipes, tips and special! Winter at home be served with meat, poultry and fish la prune cerise! Spices are also added that grows in Georgia as a wild plant do not use pots or pans pouvez. Shabby plum mass add sugar to taste boil, cover and cook til soft- tkemali sauce recipe minutes! Which is a sauce of plum, which is a dish of Georgian cuisine which! 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