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