In the Georgian cuisine there are such cult dishes,who highly appreciate the guru from cooking. To them with full responsibility can be attributed sauce tkemali. This peculiar seasoning has such an amazing aroma and rich flavor palette that with it the most fresh food turns into delicious dishes. In Georgia, with tkemali sauce, for example, porridge from corn flour, which in Moldova and Bukovina (Chernivtsi region, Ukraine) is called hominy, and the famous gourmets, the Italians call this porridge porridge. Mamaliga, like polenta, has an absolutely neutral taste, all kinds of additives become bright accents for the dish. Ukrainians and Moldovans surrender it with cheese, bacon, Italians do not think polenta without parmesan, but Georgians will necessarily offer to decorate dishes from cornmeal with tkemali sauce. And it turns out fantastically delicious. How to properly prepare a tkemali sauce and what recipe can be considered classic? The question is far from idle. Every Georgian family has its own secrets, and preparing a tkemali sauce is like a ritual act. We offer to your attention several variants of this sauce, and you will have to choose the recipe that seems most appropriate, and prepare this original seasoning. As you can see, this is quite easy.

Tkemali sauce

Ingredients:

• 2 kg of plum
• 150 milliliters of water
• 2 heads of garlic
• 2 tablespoons dried dill
• 3 tablespoons coriander
• 1 tablespoon of hot red pepper
• 1 tablespoon of dried mint (any kind, except peppery)
• salt to taste

Cooking method: Wash down plums in enameled dishes, pour water and cook on low heat until the skin and pits are completely separated. Wipe the fruit mass through a sieve and boil the mashed potatoes on low heat until the consistency of thick sour cream. All spices are combined and ground into a homogeneous mass, add in puree and boil for another 5 minutes. Pour in bottles (for better preservation pour a layer of oil), keep in a cool place. The recipe is simple enough, all the spices are available. Mint apple or curly can be replaced with melissa, in a word, to make such sauce under the power of any hostess.

Cherry plum sauce

Ingredients:

• 2 kg of a plum (yellow or red)
• 150 milliliters of water
• 2 heads of garlic
• 250 grams of finished Adjika

Cooking method: Prepare plum puree (see previous recipe). Add chopped garlic and cooked adjika, boil all together for 5-7 minutes. Salt, it will not be needed, as adzhika is quite salty. Spices will not be needed, since all the necessary grasses and condiments are included in the adjika. Make this sauce is easy, the main thing is to find a good Georgian adzhika. What is sold in our markets under this name has nothing to do with the Georgian seasoning, and we do not have to count on improving the taste of any dish (and using tkemali with meat, fish, poultry). In general, in order to prepare a real tkemali, it is mandatory to require such spiciness as ombalo - marsh mint. It is she who gives the sauce the piquant taste that makes Georgian dishes so memorable. Moreover, this amazing herb also has remarkable preservative properties. It is thanks to this that the real tkemali, which Georgian masters are preparing, does not deteriorate. Unfortunately, we have very difficult to find it. However, the sauce, cooked with love, even without some important ingredients, will be distinguished by excellent taste. Cook and have fun! We advise you to read:

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