I invite you to a tasting of tkemali, cooked after a visit to Georgia

It is interesting how coolly sweet, fruity Georgian sauce fits the same meat, fish, poultry. Anything! They were not afraid to experiment in their time. And we're not afraid to move away from the classic recipe today because it's worth it. Tkemali from squirrelAnd not the plums: meet and enjoy!



Canonical sauce, of course, is good. But after you try the updated notes of taste in your dish, you will want supplements. In addition, can be collected near the house. So trivial fruit that even household grannies won't buckle on it. I'll just drain them and serve them. So write it down.

Tkemali from the bean Ingredients

• 1kg larvae
• 10g salt
• 25g sugar
• chilipod
• 10g coriander seeds
• 10g Utzho Sunel
• 3 teeth. Garlic
• 30g old dill with umbrellas
• 10g threshing (a pair of twigs)
• 20g (bundle) of cilantro
• 100 ml of water
• vegetable-oil

Preparation

1. Alych needs to be washed. Then let the pure water from the fruit flow through the dudslag directly into the container in which this very weave will be cooked. To the bottom of the container, quinzu, thresh and dill. Pour out the squirrel from above and fill it with water. Cook on a medium heat to the softness of the boil, 25-35 minutes.
   
   
   
2. Separate the cooled bean from the herbs and wipe through a sieve. Only pulp goes into the dish. The bones and skins can just be thrown out. They are uncomfortable, and they do not cause aesthetics in the dish.
   
   
   
3. Then put a delicious, but not yet ready mashed potato on the fire. Ambassadori, add sugar, garlic and finely chopped pepper. Don't forget the Utso Suneli and the coriander. You need a very small temperature so that the sauce has time to thicken, but not boil. To do this, you will need to stand over it for about 15 minutes, stirring constantly.
   
   
   
4. Sterilize the glass containers. It is best to take empty, beautiful bottles. Pour into them hot weave, and at the very end do not forget to pour a tablespoon of vegetable oil. This will not affect the taste, but it will protect the sauce from unwanted contamination, bacteria and everything else bad. Keep the bottles in a cool warm place and enjoy the taste of their contents.
   
   
   

These are ingredients per 1 kg of finished sauce. To make enough tkemali, for example, for the winter - just increase the amount of products proportionally. Of course, some very small things can be converted to your taste. But we dare say that this recipe is already self-sufficient. You don't have to change the plum. It's a different recipe.



To be honest, weave is good even with boiled potatoes without salt. Carefully digested ingredients that absorbed the aroma of herbs and seasonings, sweetness, salt and even some pepper, will open with any garnish. But they also emphasize the noble taste of fish or even game. So weaving, no matter what, will be useful on any table.