Every nation has sobstvennyetraditsionnye dishes.Georgia has long been famous for its spicy sauces and meat dishes.Gourmands know what Lagman, how to choose the pita bread and cook dumplings.Another key element of the Georgian cuisine - tkemali sauce.We suggest you find out what it eats, what are the ingredients used in the original version, and what you can replace them in recipes.
Sauce tkemali: composition
tkemali sauce - one of those things without which, indeed, difficult to imagine a dinner table every citizen of Georgia.It is he who gives a special flavor to most foods and doing the dishes full.Therefore, all who appreciate the kitchen of this country should read the recipe and prepare the sauce features.
tkemali version from more than 100 since every woman works with its own recipe.At the same time it decided to allocate 3 basic types: green, red or yellow.Hue is primarily driven by the color of plums used to make the product.The first option is achieved by adding to the classic recipe thor
obtained by using plum red or yellow hue.This is the most usual variation Georgian sauce.For her characteristic sour taste with spicy note that makes tkemali perfect complement to meat dishes.
in Russia in the preparation sousakonkretny kind of plum cherry plum often replaced.Although, despite the affinity of these two fruits, gourmet will find many differences in their vkusah.Lyubiteli novelty in recipes often practiced by the use as a base for Georgian currant or gooseberry sauce sour varieties.
In addition, one must have in the formulation tkemali and marsh mint Ombay.Without this seasoning to get the taste of classic Georgian does not work, no matter how similar ingredient was selected to replace any.This tandem of plums and marsh mint, which grows only on the territory of Georgia, allows you to experience the charm of tkemali sauce.In addition, it is the presence Ombay prevents fermentation process plums.Russian women the practice of using apple and peppermint, thyme, as the most similar in characteristics of components, as well as lemon balm.Not least among constituents take garlic and various spices and herbs.The latter is always supplied separately, not spiked with the total capacity in the production of sauce.Of course spices usually goes coriander, pepper (usually red), salt, cilantro.Garlic can be ground and thoroughly izmelchennyysvezhy.
Although calorie sauce, 418 cc.100 gr., use of the product nemalo.Poetomu 86% fat in the composition should not pugat.Narod Georgia joking that it was the sauce, use daily, as well as the right of Georgian wine and peculiar nature of the country's air, are the reasons for longevity.
plum major plus is the presence of tannins, and pectin.As a result, when combined in one meal sauce with meat dishes, the assimilation by the body greatly last oblegchaetsya.Nelzya forget about spices seasoning, affecting metabolism and garlic.He has a positive effect on the immune system.
tkemali sauce: a recipe
sauce recipe tkemali, as previously mentioned, are countless.That is why quite razobratsya classic version and a few very interesting modifications.The rest is worth keeping on individual taste and imagination.By the way, one of the variations of sauce tkemali obtained by a simple change to the base with plum tomatoes is satsibeli.
- tkemali plums - 1 kg.
- Garlic - 1 clove
- Red pepper - 1 pc.
- Marsh mint, cilantro - 1 beam
- Sugar - 2 tbsp
- tkemali Plums are placed in a pot or kettle and poured cold water.It is not necessary to pour a lot.Simply prikrytslivy.
- Then put the pan on the fire, and water brought to a boil.
- sbavlennoy on half power burner plum stew about 35-40 minutes.The main indicator of their willingness - softness to the extent that when the product is easy to pyuriruetsya.
- fruit loses bone and skin, is passed through the grater, grinder or scrolls in a blender.The main task - to turn it into a single mass, resembling its appearance jam.
- Middle-sized hot red pepper carefully crushed in any convenient way, and pour into the resulting puree.There also is put mashed clove garlic, finely chopped cilantro and Ombay.
- dish required to boil for 5-7 min., After which it add some salt.In a saucepan placed a bundle of cilantro and dill and 2 tablespoonssugar.Another 2 minutes.It is given to languor under the hood.
- ostuzhennoy mixture should shift into a blender or use a mixer to bring it to a state of consistency of sour cream.Serve the sauce for dishes necessarily cold.
Tkemali combined with only the final food and do not accept the new termoobrabotki.Hranenie sauce should be in a cool place without light.
tkemali sauce.What to eat?
As for what to eat tkemali, there are many options.As already mentioned, the residents of Georgia is a mandatory component of the dinner table.Serve it completely to any dish.In particular, the sauce is good with any meat or fish products.He is able to perfectly complement the potatoes or pasta, and even a sandwich, becoming its main component.In Russia tkemali sauce is often used with casseroles and egg dishes.
green recipe modification is not too different from the original.
- plum - 1 kg.
- green pepper - 1 pc.
- Cilantro, mint - 1 bunch
- garlic - 4 cloves
- It requires the same manner as has been discussed above, boil 1 kg.green plum.Time it takes no less than to work with plum tkemali.Then the product is also deprived of bones and skin, or rubbed smalyvaetsya in a blender and spread back into the pan, but without water.
- A bunch of cilantro, coupled with the same amount of dill and Ombay (a substitution can take thyme, apple or peppermint) are crushed in a meat grinder.Pod of green pepper and 4 cloves of garlic are transformed into a single mass there.
- entire mixture of herbs is introduced into a puree of cherry plum, whereupon a dish for 5 min.basking in the heat.The final stage is podsypanie 1 tspcoriander and salt.
lovers of exotic variations appreciate tkemali based not on plums, and gooseberries and red currants.It is no less interesting than the original recipe, and also versatile in use.
taken at a ratio of 1: 1, currants and gooseberries, totaling 900 grams.2 tablespoons selectedsugar, 8 garlic cloves, half a pod of red hot pepper, and 20 c.fresh coriander, mint, basil and parsley.Salt is used, if desired.Water on so many berries enough 400-500 gr.
cooking method is already known, as well as the methods of grinding and greenery, as well as the subsequent yearning simmered.It should be noted that, after the distribution of hot sauce on the dry banks should lay under the cap a little grated horseradish.Otherwise, the increased risk of souring produktai mold.
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important to remember that during cooking plums volume changes, so that the finished product number is considerably smaller.Therefore, the expected amount to be multiplied by 4 to calculate the required weight of the components.For example, for 0.5 liters.the sauce will have to prepare 2 kg.drain.
Experienced hostess advised to prepare tkemali take any dish with non-stick coating, or has thick walls made of iron or aluminum kettle.For mixing, you can use a wooden spatula or spoon.While cooking is constantly trying to taste the dish.This will allow you to see what is missing, and will prepare an extraordinary sauce tkemali.