Tkemali sauce

Tkemali sauce

Category: Sauces

Kitchen: georgian

Ingredients
Tkemali, cherry plum or teren	1 kg
Water	300 ml
Kinza	5-6 stems
Fennel (Cerezo)	3-4 stems
Flea mint (ombalo)	4-5 branches
dill	4-5 branches
Garlic	30-40gr.
Hot red pepper	taste
Salt	taste
Sugar	taste

Cooking method

• I am writing the recipe the way I cook myself.
• Obviously, you may not have flea mint. So you will do without it, but all the rest of the greens
• you can get it.
• 
• flea mint
• 
• fennel.
• 
• kinza.
• Pour berries of any kind of tkemali, cherry plum or blackthorn with cold water and cook for 30-40 minutes, until the bone begins to separate.
• Wipe through a colander. Cook in any saucepan except enamel.
• Kinzu is best taken as in the photo with flowers and seeds. Do not put the lower leaves. Fennel is also better with seeds.
• If fresh fennel is not available, add 2 teaspoons of crushed seeds.
• If there is fresh hot red pepper, use it. If not, put it dry.
• Separate the greens from the coarse stems. Chop the garlic, herbs and pepper in a meat grinder.
• Put the grated tkemali on the fire and bring to a boil, stirring often. Better with a wooden spoon. As soon as it boils, add
• greens with garlic and pepper, add sugar and salt and cook, stirring frequently, until the garlic is cooked. Add sugar until it is
• very sour. Pour hot into sterile jars or bottles.
• If you eat right away, don't cook it a second time. Just refuel. Stored in the refrigerator for about a month. I have in the photo just such a summer version of cherry plum.
• 

The dish is designed for

1 l

Time for preparing:

1 hour

Cooking program:

Meat grinder, stove

Note

TKEMALI is a ready-made sauce widely used in Caucasian cuisine. The basis of the sauce is a wild-growing plum (cherry plum), which is boiled, rubbed, seasoned with basil, cilantro, garlic, red pepper. Tkemali goes well with boiled and fried meat dishes. It is served in a gravy boat.

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[Gayane]

Gayane, Well, thank you! I'll go for the plums tomorrow. Can I put seeds instead of green cilantro? Or are both better?

[Svetlana]

SvetlanaBetter green kinji with flowers and seeds. Maybe someone has it in the country. If not, put in the crushed seeds.

[Gayane Atabekova]

Gayane Atabekova, Gayane, I read the tkemali sauce .... and immediately thought it was you Gayane .. I open the recipe ... and yes it is you .. thanks.

[kristina1]

kristina1, Cook for health.

Gayane, tell me, can I use some other instead of flea mint?

[Natalia]

Natalia, Natasha, if there is no flea mint, no other should be put in any case. Better without her at all. It is highly advisable to put cilantro and fennel with flowers and young seeds. In any case, it will be very tasty.

Thanks I'll know!

The girls found flea mint seedlings in an online store. Can be grown in a pot at home.

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[Gayane Atabekova]

Gayane Atabekova, Gayane! Thanks for another much-needed recipe!
Tell me, is there flea mint in dry form and, if so, how much to put on this portion?
Another question. Salt, sugar, red pepper - to taste. How much should you start with? (For this portion). Well, with salt, say, you can still figure it out, although I still want to know your opinion. And what about sugar, and especially hot red peppers? After all, you can put a teaspoon of red pepper to begin with, but you can not use the tip of a knife.
And third. If absolutely all seasonings are put dry, then how much is each for this portion?
We, northern residents, do not manage to simultaneously buy fresh grass and plum-cherry plum, which we have at reasonable prices (and we are talking about harvesting for the winter, so the plum is definitely not 1 kg) appears only by autumn, when the weeds, especially those with flowers, are already gone.

[Elena]

Elena, All herbs can be dried beforehand. Hot red pepper can be minced and seasoned with salt. Keep refrigerated. Per kg approximately 1 tsp of salt, 1 hot. pepper, 1 tbsp. l sugar. Then you have to taste it. Herbs 1 tbsp. l spoon rubbed between the palms. I don't think flea mint can be bought dried. But I gave a link to the online store. Seeds are sent all over Russia. Plant in a pot at home. This is enough for 5-10 kg. There is another option for you. When tkemali appears, pour into jars, fill with water,, sterilize and roll up. In winter, open a jar, rub through a colander and season with crushed garlic, chop some fresh coriander and dill, add fennel, salt, sugar, pepper. There will be a delicious gravy. By the way, I wanted to send you spices. I called the post office. They said the customs office does not allow spices. Probably because of drugs.

[Gayane Atabekova]

Gayane Atabekova, Gayane! Thank you so much for the competent consultation. Unfortunately, I know about customs. I will write to you in PM in the evening, tell you about what I have consulted with you before.

[Gayane]

Gayane, take the report!
This is from 2 kg of plums.
For cooking, the drainage of water took 200 g per kg of drain, since it was cooked in a pressure cooker. In a pressure cooker, water does not boil away, so I always take less of it.
With spices, of course, it is always difficult. I flew with a flea mint, it was immediately clear. We sell fennel only from stems. Such "onions". But the smell is correct.
Cilantro with flowers and seeds is also a problem.
So I took my wrong fennel and ground the fennel seeds. And cilantro took greens and ground seeds. In general, imitated. Well, garlic (80 grams) and red pepper (2 pieces) - of course.
I don't know what it should have turned out (never tried it), but I liked it
Here is:

[Svetlana]

Svetlana, Sveta, I'm so glad that you liked it. Well, garlic, pepper, salt, sugar are all individually. Who likes it. The severity may decrease over time. The most difficult thing for me in recipes is to give proportions. Tkemali cook 15 kilograms at a time. Everything by eye. Each time it tastes differently. In winter, rate. Very tasty with fried chicken, fried potatoes. And for the new year and with a fried pig. Take a look at the flea mint link. Can be planted in the country or at home in a pot. You don't need much of it, but it gives a special taste.

We cook Tkemali at a time 15 kilograms.

Well, you have a scale! I have cooked a test batch so far, if my eaters approve, I will prepare myself better next time and get a flea mint.
My husband doesn't like spicy foods, so I'm careful with pepper. In my tkemali, the pungency is felt, but quite a bit. If it really decreases over time, it will be possible to put more pepper.
And by the way, I thought it was a sauce for meat, I wouldn't have guessed to serve it with fried potatoes, and this is probably really great!

[Svetlana]

Svetlana, And you give them a try. If you like it, cook some more. Very tasty is obtained from thorns. And the color is wonderful there.

Give them a try

Necessarily! From day to day I am waiting for them from Abkhazia. Last year we also went, brought me a real adzhika from Sukhum. I hope they will bring it this year, and if not, I will do it according to your recipe. Well I'll try

[Svetlana]

SvetlanaLet Sveta bring spices from Abkhazia. You can make adjika yourself. I have a recipe. And flea mint can also be bought there on the market. It is called ombalo. Let them wash, tear off the leaves and flowers, lay them in one layer and dry them. In this heat it will dry out in a couple of days. You can add dried one. How I love the sea in Abkhazia.We always rested in Gagra. The climate is wonderful there. Sea and mountains. But unfortunately for us it is a taboo.

[Gayane Atabekova]

Gayane Atabekova, Gayane! And what other adjika recipe you haven't posted? Can I find out?

[Masha Ivanova]

Masha Ivanova, Helen seems to have laid out everything. Just at the beginning there were no photos.

[Gayane Atabekova]

Gayane Atabekova, Gayane, I see. You just wrote to Svetlana that you have a recipe. I thought not posted on the forum.

Girls, while you are cooking according to Gayane's recipe, luck smiled at me and I received a bottle of sauce from the hostess's golden pens !!!!

[kykysik1107]

kykysik1107, Thanks Ira. I hope you enjoyed it.

[Gayane Atabekova]

Gayane Atabekova, thank you for the recipe! Very interesting! I have a question: judging by the picture, "flea mint" is very similar to thyme. Does flea mint have a special smell and taste? Forgive me for asking such questions, I just never heard of such. I planted many different herbs in the garden, but I don't have one.

Girls can't understand why the site is buggy. I will try to answer. Flea mint is a very special herb. We use it only for tkemali. There is no substitute for anything. Better not to put it at all. I gave a link to online stores. Seeds and seedlings are sent to Russia and Ukraine. Can be planted either in the garden or at home in a pot.

[Ombalo]

I have a question: judging by the picture, "flea mint" is very similar to thyme. Does flea mint have a special smell and taste?

Here's what we found about this spice:
Ombalo, or Menta pulegium, or Marsh mint, or Flea mint (flea) is a plant of the labiate family, more precisely, lamb. He has relatives: savory (kondari), thyme (thyme), sage, basil. This member of the mint family does not contain menthol, like garden or peppermint, but another component of the essential oil - pulegon. This determines the special taste properties of the plant first, and then of the whole dish. Dried ombalo has a pleasant mint smell and a spicy taste.
The norm for laying greens in dishes: dried - 0.2-0.5 g, fresh - 1-5 g. Add 5-10 minutes before cooking.
The spice gives Tkemali sauce a characteristic delicate, light, fragrant aroma and prevents it from fermenting during cooking.
If the ombalo is not found, then you can use a little peppermint and a little savory.

Savory has long been called pepper grass. It has an exquisite bitter pungent taste, and its spicy aroma is somewhat reminiscent of the smell of black pepper.
The fragrant savory plant not only improves the taste of the dish, but also disinfects food, and also increases appetite. Savory is a strong spice that drowns out others, so it is better to use it a little. When cooking and stewing, it is advisable to add savory to dishes 1-2 minutes before cooking, since with prolonged heat treatment, the aroma of the plant weakens, and the dish can become bitter.

But this will already be a slightly different sauce, so to speak, a variation.

Milan, the only thing I can say is that there is no substitute for flea mint. Better without it than some other Toavu. Savory (kondari) is a completely different herb. I use it in red and green beans, in cutlets and cabbage rolls, stewed mushrooms and kuch-machi (offal with nuts) I dry in large quantities in summer leaves. If you put some other herb in tkemali, besides those listed by me, the taste will deteriorate very much. And if you don't report it to the ombalo, it will still be delicious.

That's how much came out of 10 kg of tkemali.

Gayane, why can't you cook in an enamel pot a second time?

[Taman]

Taman, Light, in enamel will burn and stick to the bottom.

Gayane, thank you very much! And then the season has begun!

[Taman]

Taman, Light, good luck. I hope you will like it.

Thank you very much for the recipe, my husband and mother-in-law really liked it. Made from small yellow cherry plum. At the last moment, for some reason I wanted to add a little plum for the color (we have it in blue). The sauce with it became a beautiful red color.Spices were added by the husband, at his discretion - green hot peppers, garlic, dill tender parts, cilantro, mint. Dill stalks (odorous) tied in a bunch, and they were cooked in sauce, then we threw them away. We will definitely repeat it next year! And let's try to grow ombalo in the garden :)

[Yulentsia]

Yulentsia, Happy Birthday! I wish you health and long happy days of life.

I am very glad that you liked tkemali. Eat to your health.