Tkemali <sour prune sauce>

Yield: 6 servings

Measure Ingredient
24 eaches Sour prunes pitted*
1 cup Cider vinegar*
2 tablespoons Fresh lemon juice
2 cups Water
1 each Garlic clove peeled
3 tablespoons Cilantro freshly chopped
½ teaspoon Salt
¾ teaspoon Red pepper flakes


Dried prunes may be used but must be soaked over night in the vinegar. Bring the water to a boil, add the prunes, remove from heat and allow to stand for 10 minutes. Bring back to a boil over High heat and cook for 10 minutes or until tender. Put prunes into a sieve. Save the liquid. Combine prunes, garlic, & cilantro in a blender. Pour in ¼ cup of the liquid and blend on high speed, add the re- maining liquid slowly until all is used.

Transfer the blended mixture into a sauce pana nd add the salt & pepper. Bring to a boil on High, reduce het heat to Simmer and add the lemon juice. Stir and simmer for 3 minutes. Pour over fish, poultry, or pork. ORIGIN: Dr. Verona Gubensko, Almaty, Kazakhstan She is a Russian from the Caucasus region annd told me that this an old Caucasus recipe.

Posted from the Echo's Library 05/21/95 by Frank Skelly Submitted By FRANK SKELLY On 05-21-95

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