Tkemali (Plum Sauce)

Name: Tkemali (Plum Sauce)
Total time: 20 min
Yield: Six to eight serving
Cuisine: eastern european
Ingredients: 2 pounds plums; teaspoon minced garlic; 1/4 cup chopped fresh coriander; 1/4 cup chopped fresh dill; 1/8 teaspoon hot Hungarian paprika; 2 tablespoons or more of lemon juice, depending on tartness of plums; 1 teaspoon garlic

By Marian Burros

Total Time: 20 minutes
Rating: 4(6)
Comments: Read comments

If you can find tart green plums, they are best for this dish. Otherwise, use unripened red plums.

Featured in: FOOD; GEORGIA ON MY MIND

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Ingredients

Yield:Six to eight serving

2pounds plums
teaspoon minced garlic
¼cup chopped fresh coriander
¼cup chopped fresh dill
⅛teaspoon hot Hungarian paprika
2tablespoons or more of lemon juice, depending on tartness of plums
1teaspoon garlic

Ingredient Substitution Guide

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Preparation

Step 1
Place the plums in a medium saucepan and cover with water. Simmer until the plums are soft, about 10 minutes, depending on their size. Drain, pit and sieve. Return the plums to the saucepan.
Step 2
To the saucepan add the garlic, coriander, dill, hot pepper and lemon. Bring to a boil and cook about two minutes. Remove from the heat and allow to cool. Serve with shashlik or roast chicken.