Tkemali
Description
A delicious addition to both everyday and festive dishes. It's rare for a sauce to go equally well with both fish and meat, but this one is an exception. Moreover, it delivers a distinctly rich flavor, which is even more surprising. I'm sharing this recipe with you. Serve the sauce with meat, fish, or use it as a salad dressing.
Instructions
- 1
Step 1
Remove seeds from the red pepper and rinse the pepper. Peel the garlic. Rinse the herbs and dry them, removing the tough stems.
- 2
Step 2
Place the washed plums into a large heavy-bottomed pot.
- 3
Step 3
Add peppercorns, dill umbels, bay leaf, and water to the plums.
- 4
Step 4
Bring the water to a boil with the lid on. Then, stirring constantly, simmer the sauce over low heat for 10–15 minutes, until juice begins to form.
- 5
Step 5
Then pass the apricots through a fine sieve, removing the pits and skins.
- 6
Step 6
Bring the resulting sauce to a boil. Add all the spices, salt, and sugar. Simmer the mixture over low heat for 5–10 minutes.
- 7
Step 7
Pass the herbs, garlic, and pepper through a meat grinder. Then add them to the puree on the stove. Stir everything and bring to a boil.
- 8
Step 8
Then simmer the sauce for another 5 minutes. Pour it hot into clean jars. Seal with lids.
- 9
Step 9
Once the tkemali has cooled, it can be served. Store the opened sauce in the refrigerator. Enjoy your tasting!