Tkemali: Difference between revisions
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'''Tkemali''' is a traditional [[Georgian cuisine|Georgian]] sauce made from | {{short description|Georgian sour plum sauce}} | ||
{{Use dmy dates|date=October 2023}} | |||
'''Tkemali''' ({{lang-ka|ტყემალი}}) is a traditional [[Georgian cuisine|Georgian]] sour plum sauce made from varieties of wild [[plum]]s known as ''tkemali''. The sauce is characterized by its tart flavor, which is balanced with a combination of herbs and spices. Tkemali is commonly used as a condiment for meat dishes, particularly grilled meats, and is a staple in Georgian households. | |||
==Ingredients and Preparation== | ==Ingredients and Preparation== | ||
The | [[File:Red_and_brown_tkemali.jpg|Red and brown tkemali|thumb|right]] | ||
The primary ingredient in tkemali is the sour plum, which can be either red or green depending on the ripeness and variety of the fruit. The plums are boiled and then mashed to create a thick, flavorful base. | |||
The sauce is seasoned with a variety of herbs and spices, including [[garlic]], [[coriander]], [[dill]], and [[peppermint]]. The use of these herbs gives tkemali its distinctive aroma and taste. Some recipes also include [[chili pepper]]s for added heat. | |||
The preparation of tkemali involves simmering the plums with the herbs and spices until the mixture reaches the desired consistency. The sauce is then cooled and can be stored for several months. | |||
==Varieties== | ==Varieties== | ||
Tkemali comes in several varieties, which differ based on the type of plums used and the additional ingredients. The most common types are red and green tkemali, which are made from red and green plums, respectively. | |||
===Red Tkemali=== | |||
Red tkemali is made from ripe red plums and has a sweeter, more robust flavor compared to its green counterpart. It is often used with heavier meats such as [[beef]] and [[lamb]]. | |||
===Green Tkemali=== | |||
[[File:Tkemali_from_Alucha.jpg|Tkemali from Alucha|thumb|left]] | |||
Green tkemali is made from unripe green plums and is more tart and acidic. This variety is typically paired with lighter meats like [[chicken]] and [[pork]]. | |||
==Cultural Significance== | ==Cultural Significance== | ||
Tkemali | Tkemali holds a special place in Georgian cuisine and culture. It is not only a popular condiment but also a symbol of Georgian culinary tradition. The sauce is often made at home, with families passing down recipes through generations. Tkemali is also a common feature at Georgian feasts, known as ''[[supra]]s'', where it complements a variety of dishes. | ||
== | ==Related Pages== | ||
* [[Georgian cuisine]] | * [[Georgian cuisine]] | ||
* [[ | * [[Plum]] | ||
* [[ | * [[Sauce]] | ||
* [[Condiment]] | |||
[[Category:Georgian cuisine]] | [[Category:Georgian cuisine]] | ||
[[Category:Condiments]] | |||
[[Category:Sauces]] | [[Category:Sauces]] | ||
Latest revision as of 19:00, 23 March 2025
Georgian sour plum sauce
Tkemali (Georgian:
ტყემალი
) is a traditional Georgian sour plum sauce made from varieties of wild plums known as tkemali. The sauce is characterized by its tart flavor, which is balanced with a combination of herbs and spices. Tkemali is commonly used as a condiment for meat dishes, particularly grilled meats, and is a staple in Georgian households.
Ingredients and Preparation[edit]
The primary ingredient in tkemali is the sour plum, which can be either red or green depending on the ripeness and variety of the fruit. The plums are boiled and then mashed to create a thick, flavorful base.
The sauce is seasoned with a variety of herbs and spices, including garlic, coriander, dill, and peppermint. The use of these herbs gives tkemali its distinctive aroma and taste. Some recipes also include chili peppers for added heat.
The preparation of tkemali involves simmering the plums with the herbs and spices until the mixture reaches the desired consistency. The sauce is then cooled and can be stored for several months.
Varieties[edit]
Tkemali comes in several varieties, which differ based on the type of plums used and the additional ingredients. The most common types are red and green tkemali, which are made from red and green plums, respectively.
Red Tkemali[edit]
Red tkemali is made from ripe red plums and has a sweeter, more robust flavor compared to its green counterpart. It is often used with heavier meats such as beef and lamb.
Green Tkemali[edit]
Green tkemali is made from unripe green plums and is more tart and acidic. This variety is typically paired with lighter meats like chicken and pork.
Cultural Significance[edit]
Tkemali holds a special place in Georgian cuisine and culture. It is not only a popular condiment but also a symbol of Georgian culinary tradition. The sauce is often made at home, with families passing down recipes through generations. Tkemali is also a common feature at Georgian feasts, known as supras, where it complements a variety of dishes.
