Georgian plum sauce (tkemali)

Yield: 1 servings

Measure Ingredient
1 pounds Plums; (not too ripe)
2 tablespoons Fresh lemon juice; or more, to taste
2 tablespoons Olive oil
1 teaspoon Red wine vinegar; or more, to taste
3 \N Cloves garlic; minced
1 teaspoon Ground coriander
½ teaspoon Salt; or more, to taste
½ teaspoon Hot pepper flakes
¼ teaspoon Black pepper
¼ teaspoon Ground cumin
2 tablespoons Finely chopped cilantro
2 tablespoons Finely chopped fresh dill
½ teaspoon Sugar; if desired.

Yesterday's NYTimes had 4 bbq sauce recipes from various places around the world -- French West Indies, Spain, Georgia (the one near Russia), and Viet Nam. The full article is interesting -- it's the June 2nd edition, page 11 of section F. Here are the recipes: Time: 20 minutes

1. Cook plums in boiling water to cover for 30 seconds. Drain in a colander, rinsing with cold water. Pull off skins. Remove stones.

2. Combine plums, 1 cup water, lemon juice, olive oil, vinegar, garlic, coriander, salt, pepper flakes, black pepper and cumin in a saucepan.

Simmer until plums are very soft, 5 minutes. Puree mixture in a food processor. Return it to saucepan, and stir in the cilantro and dill.

3. Simmer sauce until thick and flavorful, about 5 minutes. If desired, add salt, lemon juice or vinegar to taste. If too tart, add sugar. Serve at room temperature.

Yield: 2 cups.

Posted to bbq-digest by "Loren D. Mendelsohn" <lmend@...> on Jun 03, 1999, converted by MM_Buster v2.0l.

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