A popular sauce to accompany meat dishes in Georgia is Tkemali. Tkemali is
made from green or red cherry plums and has a distinctly tart flavour. The
green cherry plums (a small round plum variety) are picked in spring, before
they ripen. Red cherry plums are picked ripe in summer.
The ingredients include plums, apples, coriander, pepper, and salt. Some
recipes leave out the apples and add garlic, dill, cilantro, bay leaves, mint,
chilli, or other herbs – and a dash of sugar (with the unripe green plums). I
prefer the recipes with apple and without garlic.
It is sold as Tkemali Red or Tkemali Yellow (the inside pulp of the green
plum variety looks yellow). Tkemali sauce is best with grilled red meat,
chicken, and even potato dishes.
MARTINA NICOLLS is the author of:-
The Shortness of Life: A Mongolian Lament (2015), Liberia’s Deadest Ends
(2012), Bardot’s Comet (2011), Kashmir on a Knife-Edge (2010) and The Sudan
Curse (2009).
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