At first glance, it seems that the fruit juice does not go well with meat, but it's enough to remember that Georgians prepare delicious meat dishes and doubts will disappear. Tkemali perfectly suits lamb, however, with veal or beef it is very well combined, and even the taste of pork is interesting to cast off plum notes.
About the ingredients
First, let's discuss what ingredients will be needed and how they can be replaced. If there is no possibility to find cherry plum, other varieties of acidic round plum can be used. With garlic, dill and coriander seeds there will be no problems, they are easy to find, but herbs - coriander and ombalo - can be a problem. Ombalo can be replaced with mint or melissa - these herbs are related, if you can not find fresh coriander, you will have to confine your coriander . Also for the preparation of the sauce, use the seasoning uzho-suneli (a mixture of herbs), but a similar mixture - hops-suneli is sold today everywhere.
How to cook tkemali from red cherry plum?
Ingredients:
- plum plum - 1.2 kg;
- water - 1 glass;
- dill, ombalo, coriander - on 10-12 branches;
- garlic - 5-6 lobules;
- hot chili - 1 pod;
- salt - 1/3 tbsp. spoons;
- sugar - to taste;
- seeds of coriander - 2 teaspoons;
- ucco-suneli - 1 teaspoon.
Preparation
Herbs are washed, finely chopped, placed in a mortar together with salt, sugar, coriander, peeled from seeds and finely chopped peppers and garlic and we rub until a homogeneous gruel is obtained. You can also use a blender, but this will not be exactly the same recipe for the classic tkemali from red plum. We drain the plum and rinse it thoroughly, then place it in a pan or a saucepan, pour in water and cover it under a lid on a slow fire until soft. We toss the plum together with the broth on the sieve and rub it into a bowl. On the sieve must remain waste: peel and bones - they are thrown away. We connect both masses and heat for about 7 minutes on a small fire. If you want to keep a maximum of vitamins, cook the sauce in a water bath. Cooled Tkemali pour into cans and store in the refrigerator, closing the lid.
To keep the sauce for the cold season and provide the body with the necessary nutrients, let's roll the tkemali from the red plum (the recipe is the same) for the winter. Prepared sauce does not cool - we pour it into sterilized jars (optimal volume - 250-330 ml), cover with lids and install in a basin or a saucepan with hot water. Sterilize the sauce for 15 minutes, then close, turn over, cover with a coverlet and, when the tkemali cools down, we transfer it to the basement.
Recipe tkemali from red cherry plum in Georgian
Ingredients:
- cherry plum red - 1.5 kg;
- water - 2.5 cups;
- hot chilli - 1 pc .;
- garlic - 1 head (small);
- mint lemon, peppermint - for 3-4 twigs;
- dill, coriander - 1 small bunch;
- thyme, basil - 2-3 sprigs;
- tarkhun - 3-4 branches;
- coriander - 2 tbsp. spoons without a slide;
- salt - 1 tbsp. a spoon;
- sugar - to taste.
Preparation
The principle is the same: I wash my plum, passing it in order that the crushed or spoiled fruit does not fall into the sauce, fill it with water and 15 minutes on a small fire. We rub the cherry plum, separating the flesh from the bones and peels. You can fold the plum into a pouch of several layers of gauze and wring out the pulp in this way. The rest of the ingredients with a blender or chopper (you can use a meat grinder, if there is neither one nor the other) is turned into a paste. We connect everything and boil, stirring, for 10 minutes. Tkemali is ready.