Tkemali Plum Sauce Recipes
TKEMALI (PLUM SAUCE)
If you can find tart green plums, they are best for this dish. Otherwise, use unripened red plums.
Provided by Marian Burros
Categories condiments, project
Time 20m
Yield Six to eight serving
Number Of Ingredients 7
Steps:
- Place the plums in a medium saucepan and cover with water. Simmer until the plums are soft, about 10 minutes, depending on their size. Drain, pit and sieve. Return the plums to the saucepan.
- To the saucepan add the garlic, coriander, dill, hot pepper and lemon. Bring to a boil and cook about two minutes. Remove from the heat and allow to cool. Serve with shashlik or roast chicken.
Nutrition Facts : @context http, Calories 55, UnsaturatedFat 0 grams, Carbohydrate 14 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 1 milligram, Sugar 12 grams
SOUR PLUM SAUCE (TKEMALI)
The Georgians have this special dark red tart plum, called a tkemali they use in a lot of their recipes, especially sauces. It lends a sharp, tart flavor to the foods it is used with. To reproduce the flavor (unless you have a tkemali tree in your backyard) is to use slightly unripe fresh prunes and add lemon juice.
Provided by Witch Doctor
Categories Sauces
Time 1h
Yield 3 cups
Number Of Ingredients 9
Steps:
- In a large non-metallic saucepan, combine the prunes and enough water to barely cover.
- Bring to a boil, then reduce the heat to low and simmer, covered, until the prunes are soft, 10 to 15 minutes.
- Drain the prunes, then pit and put them through a food mill.
- Return the prunes to the saucepan.
- Add the cilantro, garlic, coriander seeds fenugreek, red pepper flakes to taste, ¼ cup lemon juice, and salt.
- Bring to a boil and heat for 2 to 3 minutes, then remove from the heat.
- Taste and add more lemon juice, if needed.
- Cool the sauce to room temperature and transfer to a sterilized 1 quart jar.
- Top with the oil, seal, and refrigerate.
- The sauce should stand for at least 4 to 6 hours before serving.
- This sauce will keep in the refrigerator for up to 2 months.
Nutrition Facts : Calories 603.2, Fat 5.6, SaturatedFat 0.8, Sodium 8.2, Carbohydrate 149.6, Fiber 16.9, Sugar 87.1, Protein 5.7
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- Add plums to a large pot or saucepan and fill with cold water until just covered. Bring to a simmer over medium heat and cook until plums are very tender and just beginning to break down, about 20 minutes. Remove plums from water using a slotted spoon. Reserve the cooking water.
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- Combine whole plums and 1 cup water in a large saucepan. Cover and cook over medium until plums are soft, about 20 minutes. Remove from heat, and let cool 15 minutes. Remove and discard pits from plums. Place cooked plums in a food processor, and process until smooth. Transfer to a medium bowl.
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