Tkemali Sauce
Description
Perfectly complements meat, poultry, and side dishes. Properties and origin: The recipe for tkemali sauce was developed in Georgia and named after its main ingredient—the tkemali plum (cherry plum). Tkemali sauce is also produced in Bulgaria, Germany, and Russia. Usage: Tkemali sauce pairs well with fish and meat dishes. It is served with pasta side dishes and potato-based dishes. Tkemali sauce is used when roasting meat and poultry on a spit. It is traditionally used to season Georgian dishes such as chanakhi, kupati, lamb boglama, chakhokhbili, as well as spit-roasted stuffed chickens, kaurma, shashlik, and basturma. Preparation method: To prepare tkemali sauce, plums are simmered in water over low heat for 30–40 minutes. The resulting mixture is then strained through a sieve to remove the pits and fruit skins. The sauce is reduced to a thick consistency, after which ground seasonings are added: garlic, red pepper, cilantro, and salt. Chef's tips: Tkemali sauce is best served cold. Due to the pectins and tannins present in tkemali plums, meat served with this sauce is much easier to digest. Never add vinegar to tkemali sauce, as tkemali plums are naturally sour. Store the sauce in the refrigerator. The sauce is ready. Keep it refrigerated and serve with dishes.