What is tkemali sauce
Georgian plum sauce made from cherry plum and mint is called tkemali. The sauce got this name because of the type of plum
which is part of the classic composition of tkemali and has the same name. There are variations of the sauce that need to be eaten right away, but it also works great as a preparation for the winter!
The history of the origin of plum sauce
Tkemali comes from Georgia, a country rich in plum and cherry plum harvest. Ombalo is a swamp mint, rarely found outside the Caucasus, but without it the classic Georgian tkemali is not possible!
Just as no feast is complete without plum sauce. You can serve it either in a ready-made dish or simply in a gravy boat. And everyone will decide for themselves where to add it.
What does tkemali sauce look like (photo)
Since tkemali consists of cherry plum, which comes in yellow, green, red and purple colors, the color of the sauce depends on the color of the plum.
What is tkemali made from and what fruits are used in the sauce? Cherry plum is often used unripe, which gives the tkemali a lighter color.
Additives in the form of basil, gooseberries, prunes and apples also affect the color of tkemali sauce. The color of the sauce will also add richer colors to your dishes!
What does tkemali sauce taste and smell like?
The taste of tkemali depends on the variety of cherry plum. From sweet and sour to sweet, with the aroma of utskho or khmeli-suneli and of course garlic. There are also fans of spicy tkemali, to which chili pepper or red pepper is added.
Also, ground coriander has a characteristic smell, but all these are integral ingredients of tkemali! There is no need to add harsh additives such as vinegar and lemon juice, but you can add sugar to taste.
What do they eat with tkemali
No matter what, meat and greens are the most famous food in Georgia! They are served with delicious tkemali sauce and more! The pectin contained in plums will help make meat products easier to digest.
And of course tkemali suits them perfectly. It is especially good as a sauce for boiled pork or boiled tongue. Here are the main dishes of Georgian cuisine, which would go nowhere without tkemal, and it goes perfectly with them:
- Any kebab
- Pork, beef, lamb and poultry (chicken, duck, quail) – in any form, boiled or fried
- Dolma, chahokhbili, lobio, lulya-kebab
- Cereals, porridge
- As sauce for French fries
- Broccoli, asparagus, green peas, grilled vegetables
- Oddly enough, soups: kharcho, borscht, cabbage soup
Tkemali does not go well with fish and seafood; it will most likely simply overshadow the taste of these products.
Tkemali is often included in meat marinades. It can also be used as a base instead of tomato paste, for example for red soups and chakhokhbili. In general, you can add it to any of your favorite dishes!