" "Sauce tkemali: recipe

Tkemali sauce: recipe

sauce tkemali

The Georgian cuisine has dishes such cult,who appreciate the guru of cooking. These full responsibility can be attributed tkemali sauce. This kind of seasoning has such an amazing aroma and rich flavor palette that it turns into delicious dishes most fresh food.

In Georgia tkemali sauce is served, for example, porridgecorn flour, which in Moldavia and Bukovina (it Chernivtsi region, Ukraine) is called hominy, and well-known gourmets Italians call this mess polenta.

Hominy, like polenta, is absolutelyneutral taste, bright accents for the dishes are all sorts of additives. Ukrainians and Moldovans its flavored cheese, bacon, Italians can not imagine without polenta parmesan, but the Georgians necessarily offer decorate dishes from corn flour tkemali sauce. And it turns out fantastically delicious.

How to cook the sauce and some tkemalithe recipe can be considered a classic? The question is not idle. In each Georgian family has its secrets, and sauces tkemali akin nobody ritual actions. We offer several variants of this sauce, and you will choose the recipe that seems most appropriate, and to prepare the original seasoning. As you can see, it's simple enough to do.

tkemali sauce

Sauce tkemali


  • 2 kilograms of plum
  • 150 milliliters of water
  • 2 heads of garlic
  • 2 tablespoons dried dill
  • 3 tablespoons coriander
  • 1 tablespoon hot paprika
  • 1 tablespoon dried mint (any kind, other than peppermint)
  • salt to taste

Cooking method:

Washed plum folded into an enamel bowl,cover with water and cook over medium heat until the complete separation of the skin and bones. Wipe the fruit pulp through a sieve and boil down mashed potatoes over low heat until the consistency of thick cream. All spices and connect to pound into a homogeneous mass, add to the sauce and simmer for another 5 minutes.

Bottling (for better safety pour oil layer), keep in a cool place.

The recipe is simple enough, all the spices available. Apple mint or lemon balm can be replaced by curly, short, to make a sauce under the force of any mistress.

tkemali sauce recipe

Plum sauce


  • 2 kilograms of plum (yellow or red)
  • 150 milliliters of water
  • 2 heads of garlic
  • 250 grams of finished adzhika

Cooking method:

Prepare plum puree (see previousrecipe). Add chopped garlic and finished adjika, boil all together for 5-7 minutes. Salt is not required, as adjika quite salty. Not required and spices, as adjika includes all necessary tkemali herbs and seasonings.

Make a sauce is simple, the main thing to findgood Georgian adjika. What is sold is not in our markets under the same name, nothing to do with Georgian seasoning, and expect to improve the taste of any food (and tkemali consumed with meat, fish, poultry) is not necessary.

Generally, in order to prepare the presenttkemali, necessarily require such spice as Ombay - marsh mint. That it gives the sauce the same delicious taste, which makes the Georgian dishes such memorable. Moreover, this amazing herb also possess remarkable preservative properties. It is this real tkemali who prepare Georgian mistress, does not spoil. Unfortunately, we find it very difficult. However, the sauce, cooked with love, even without some important components will differ excellent taste.

Cook and have fun!

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