Prepares from plums tkemali, garlic and grasses. Take kg of plums, wash out them and fill in with water so that to cover plums. Cook on slow fire until plums will not get rid of a peel and stones. Thus it is necessary to stir slowly weight. Together with broth wipe plums through a sieve. Add 2 table spoons of small cut greens of a coriander and fennel, pounded siliculose pepper (half-teaspoon) and a pounded head of garlic, salt and add slightly sugar. Finish to boiling, cool. If you plan to store sauce long in each jar with it it is necessary to add a table spoon of vegetable oil. Tkemali perfectly is in harmony with dishes from meat, a bird, fish, a potato and paste.
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