"Tkemali" sauce

And I did the opposite. The pepper was not spicy. And the sauce is not spicy. And we love sharper. As a result, when eating, you have to put on a plate and chop dry hot peppers into the sauce

[Elena]

Prepare another sauce without pepper, mix and boil.

Elena I already rolled it up, now open and mix?

Tata, open and mix.

[Elena]

Elena Cooked a portion of the sauce without pepper. Opened yesterday's, too spicy. I mixed it. The new sauce is ready. But what is interesting in yesterday's sauce, the peppercorn returned to normal itself during conservation. I don’t understand whether I tried it yesterday, that it was too peppery for me, or the spices are not so bright in the cooled sauce. So I think what will be today

[Tata]

Tata, you will have a surprise in every jar in winter. After all, each portion is different.

[Elena]

Elena, please tell me, but the taste of the plum should be felt. I mean, not as sourness, but plum. My plum is yellow, sweet and aromatic. I haven't bought a store tkemali or I don't remember, but I haven't made my own yet. In general, no matter how tasty it was.

Of course it is felt. I made Hungarians from different cherry plums and plums, the taste is different, the base is different. But the seasonings should be quite tangible in the taste.

Made a sauce, interesting taste, I liked it!
Let's try with manti today!

[Kokoschka]

Kokoschka, I am pleased that the sauce is to your taste. Homemade is always better than shop.

[Elenka]

Elenka, that's for sure! I ordered I'm sitting happy !!!

I also do it with such a composition, by eye only, but I suffered and cleaned, now I will try it in your way and strictly according to the recipe!

I can give you a hint. When I get tired of rubbing with a crush, in order to speed up the process, I put on ... medical gloves (we have doctors like shoe polish, so I can bring home from work)) and rub them with pens. Bones do not prick hands and palms are clean. Quickly and efficiently, the work is very manual.

[Elenka]

Elenka, ohhh, thanks a lot! Tomorrow three baskets of thorns await !! There are gloves! Super!!

[Rada-dms]

Rada-dms, good luck!

Here in the first half of September I was also engaged in yellow cherry plum, the tree is large, everything was strewn like sea buckthorn. I use a plastic colander. I boiled alychu a little and then simply "rubbed" it with a ladle in a colander, leaving the bones and peel. Of the other varieties, I don’t know how it tastes, but it seems to me that "Tkemali" made from yellow cherry plum has the best taste.

[Lazy]

Lazy, agree! Of the yellow cherry plum, the sauce is the most fragrant.

I will share my recipe for tkemali. We cook a lot every year. Can be made with thorns and any kind of plum. I especially like yellow and sweet ones. For 1 kg. pouring out 1 glass of water. Cook until the bones begin to separate. Rub everything through a colander. Now the most important thing is refueling. Ombalo is put - this is flea mint, cerezo is fennel, flowers and grains of fresh coriander, hot red pepper, garlic, sugar and salt. Separate the greens from the coarse stems and grind everything in a meat grinder. Boil the grated sauce and add all the dressing. Cook for about 25 minutes until the garlic is cooked. Stir very often so as not to burn. I cook in an aluminum pan. I pour it hot into sterile jars and twist. Can also be bottled.

[Gayane Atabekova]

Gayane Atabekova, and where to take this ombalo ???
And is it possible to replace it with just mint?
Or maybe they sell seeds somewhere?

Gayane Atabekova, I bought an ombalo on vacation, but it was sold minuscule at a high price ...
And without him, as I understand it, tkemali was not tkemali ...

and where to take this ombalo ???

Another name for the plant is flea, marsh mint.
But, I advise you to read this review about ombalo, as there are serious consequences when using the herb 🔗 And appreciate "it is nada for me"?

[Kokoschka]

Kokoschka, No, you can't replace it with mint, it's better not to put it at all. But if not, put dill, fennel, garlic, hot red pepper, crushed coriander seeds, sugar, salt. Do not put fresh cilantro. We sell ombalo on the market during the season. 10 kg. plums need 200 grams.

[Gayane Atabekova]

Gayane Atabekova, got it. Thank you very much for your answer!
A woman sold me an ombalo very dearly for a minuscule 200 rubles .......

Gayane and put fresh dill and parsley?

[Kokoschka]

Kokoschka, Dill is put, but parsley is not. Better not to report something than to put unnecessary.

Girls, maybe someone will tell you.
I took 1.5 kg of cherry plum, poured 1 tbsp. water. I boiled it, drained the water separately, rubbed the berries. And now it seems to me that if you pour this liquid into the grated berry, it will be too liquid. No? Will it boil down and boil away?
Is Ombalo exactly thyme? I drink tea with him, eat a little ...

[M @ rtochka]

M @ rtochka, No thyme is thyme or kondari in Georgian. It is placed in red or green beans along with regular mint. I usually dry it a little more and put it in the stuffing for stuffed cabbage rolls. cutlets, kebabs or kupaty. I don't use it anywhere else.

Added on Monday 25 Jul 2016 10:54 PM

It seems to me it will not be liquid. I pour 1 st. water for 1kg. Add liquid a little at a time. Ombalo is a flea mint. But if all these herbs are not there, put dill, garlic, hot red pepper, salt, sugar. ground coriander. It will still be very tasty.

[Gayane Atabekova]

Gayane Atabekova, Thank you!
And what about the consistency? How is a regular sauce? It seems to me that the grated berries are just the right density.
Should not spread on the plate?)
You get even more water ...
I will try in the morning), all spices are available

[Gayane Atabekova]

Gayane Atabekova, and what do you put in Dolma (if you do)?
And how you cook it - I will be very glad to answer in the topic about Dolma

[https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=426983.0

M @ rtochka, it then becomes thicker ...

[M @ rtochka]

M @ rtochka, It should end up like kefir. Feel free to pour all the liquid. She will still be boiled down with spices.

Added on Tuesday, Jul 26, 2016 5:11 PM

Kokoschka, Now I will look for a topic about dolma and write.

Added on Tuesday 26 Jul 2016 6:05 pm

I wrote a recipe for tolma for meat dishes. If you don't understand anything, ask.

[Gayane Atabekova]

Yesterday I made 2 jars of 0.5 liters. I put the garlic much less, about half a head. It seemed that enough was enough.
In winter we will evaluate
Gayane Atabekova, Kokoschka, Thank you

[M @ rtochka]

M @ rtochka, They put the garlic normally. We have a half-liter bottle sometimes flies away in a couple of days. Especially with fried chicken and potatoes. So if you have the opportunity to cook it again, otherwise you will regret it in winter. You can just put tkemali or teren in a jar. Fill the jar with berries to the top, pour just boiling water and sterilize 1kg -20 minutes. In winter, open and refuel. You can even add fresh, very finely chopped cilantro. No more cooking. For 10 days it will calmly stand in the refrigerator.

I cooked it from cherry plum, they no longer sell it there ...
Yes, and there is no time at all, I sit with the baby, I just really want to make at least some blanks, so I find time for small portions.
But next summer

[M @ p point]

M @ p point, Yes, cherry plum season has already passed. But there will still be tkemali and teren. Make in rolling jars whole. 10 cans will take a maximum of an hour. And in winter, wipe and fill one jar. And you will have great pleasure.

[Gayane Atabekova]

Gayane Atabekovafinally bought a plum toy!
I want to cook Tkemali according to your recipe.
Gayane, how much should you put on 10 kg of plums?

Pour 10 st. water. Cook until the bone begins to separate. Depends on the variety and ripeness. After wiping through a colander, cook again, but not in an enamel bowl. When it boils, add those ground garlic 200-250 gr.salt, sugar and hot red pepper to taste. We like a little bit sweet. The pungency of the pepper softens over time. So navigate yourself. I don't know what kind of greens you have. I usually add by eye. But approximately 200 grams each ombalo-flea mint, cerezo-fennel, Fresh green coriander seeds, it's good if there are coriander flowers.

Added Sunday 07 Aug 2016 12:34 PM

If all this greenery is not there, add dill and cilantro with flowers. It will still be delicious.

Gayane has cilantro greens dill and fennel seeds

crush the fennel seeds Put 2 tbsp. spoons. Kinzu leaves do not put only flowers and crushed seeds, and put dill.

Then I'll look for cilantro seeds ...
Thanks Gayane😃

pepper can be ground dry red or fresh red pepper, separate from the seeds, but with gloves. Rinse 200 grams. Add gradually and taste. If excess pepper remains, sprinkle with salt and in a jar in the refrigerator. Can be added to meals in winter. The taste of fresh pepper is preserved. As a last resort, buy coriander dry in grains and grind it yourself in a mortar or mill or already ground if not in grains. I hope you succeed.

I will definitely do it.
In half a year I did not zeala and added cilantro greens, parsley ...

[Kokoschka]

KokoschkaIt is difficult for me to answer this question. We cook Tkemali and different varieties of tkemali or thorn. And from ordinary plums or jam or jam

Added Sunday 07 Aug 2016 5:06 PM

Gayane AtabekovaLast year I even cooked a little bit of dogwood, but to be honest, I didn't really like it. Cook until 1kg. See what happens. If you don't like it, cook the jam or jam. Pre-prick plum for jam.

I cooked the sauce yesterday, made it not spicy.
I put 3 tbsp on 4 liters. tablespoons of dill seeds, and 3 fennel seeds.
Utskho-suneli also spoons 3. there was still a little ombalo of 15 grams in total there.
Salt, sugar and ground caryander.
The result is such a beautiful beet-colored thick sauce. In the evening we tasted it with cutlets very much, although the sauce was unusual.
Thank you Gayane for the tkemali recipe. True, it may have been necessary to lay down 100 grams of seeds to make it more similar, but this is a decent amount of seeds
Who cooked, how much do you add?
There are 4 more liters of plums ...

[Kokoschka]

Kokoschka, Lilia all put even more than necessary. I also needed garlic. (maybe they forgot to write) And they don't put utskho suneli.

Yes, I forgot about the garlic, I also put it in.
Utshosuneli saw something they put it on, but put it down, because I like this seasoning, It turned out deliciously, very beautiful color, straight rich beetroot!

[Kokoschka]

Kokoschka, Lilya is very glad that you liked it. My mother's name was also Lilya. You know, I began to write my recipes when I saw how many wrong ones they write. If someone in Georgia is told that khinkal dough is made with sour cream, they will be very surprised. The usual dough goes like dumplings. Or when they put celery and parsley in tkemamali, I want to give the right recipe. I just think that when I read an unfamiliar recipe, it is not known whether it is correct or not. This is upsetting.

Here it is!
Last year I made tkemali from wild plums, so I put a bunch of dill, a bunch of parsley, a bunch of cilantro ... and it turned out to be just a good spin for the first one, so she left for my soups!
Write Gayane recipes, it's great to learn exactly how to do it right, and not how it comes to mind!

The girls were going to make the sauce, but when reading the topic I saw that they did not put cilantro leaves. In the recipe, 2 bunches of dill and cilantro are indicated, completely confused, help. Still - no need for vinegar?

Still - no need for vinegar?

No way!

The girls were going to make the sauce, but when reading the topic I saw that they did not put cilantro leaves. In the recipe, 2 bunches of dill and cilantro are indicated, completely confused, help. Still - no need for vinegar?

In bunches of greenery and leaves and stems.

Here is my tkemali ...
Inverted only ....



And this is a blank for tkemali,

[Kokoschka]

Kokoschka, Lilya, how did it happen? Did you like it?

[Gayane Atabekova]

Gayane Atabekova, I really liked it, especially for cutlets, for minced meat products.
And for the mantra, I just really liked the adjika that I made according to your recipe, where there are hot peppers without seeds, spices (Abkhaz adjika)., This is now my favorite