Tkemali

Tkemali is a traditional Georgian sauce made from the plum variety known as tkemali. The sauce is widely used in Georgian dishes for both meat and vegetables. It is known for its sour taste and aromatic flavor, which comes from the addition of various herbs and spices.

Ingredients and Preparation

The main ingredient in tkemali is the tkemali plum, a sour variety of plum that grows in Georgia. Other ingredients typically include garlic, coriander, dill, chili pepper and salt. Some variations may also include mint, fenugreek, or tarragon.

To prepare tkemali, the plums are first boiled until soft and then mashed to create a puree. The herbs and spices are then added to the puree and the mixture is cooked until it thickens. The sauce is typically served cold and can be stored for several months.

Varieties

There are two main varieties of tkemali: green and red. Green tkemali is made from unripe plums and has a more sour taste. It is typically served with fried or grilled meat. Red tkemali is made from ripe plums and is sweeter in taste. It is often served with potato dishes or vegetable salads.

Cultural Significance

Tkemali is a staple in Georgian cuisine and is often served at traditional Georgian feasts known as supra. It is considered a symbol of Georgian hospitality and is often given as a gift to guests.

See Also

• Georgian cuisine
• Supra (feast)
• List of sauces

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  Red and brown tkemali
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  Tkemali from Alucha