A fragrant sauce with a piquant sourness and spicy notes — this is it, tkemali. With it, the taste of familiar dishes will be revealed in a new way.
The company “Darsil” has been creating delicious sauces for more than 20 years. Together with the South.the producer tells us what is good about tkemali, from what and how it is prepared, with what dishes it is served.
How the tkemali sauce appeared
Georgia is considered the birthplace of Tkemali. How and when the locals began to combine sour plum fruits with spices and herbs, it is impossible to say for sure. Presumably, such an application of the fruits was found out of necessity — because of the abundant harvests. Plum is unpretentious and very common in this climate, so many families in the Caucasus have their own recipe for sauce and a rare meal does without tkemali on the table. Without exaggeration, it embodies the national gastronomic traditions of the inhabitants of Georgia.
The original recipe
It is based on a wild sour plum (cherry plum). It is filled with water and boiled for about half an hour, then rubbed through a sieve or colander, removing the peel and bones. The resulting puree is put back on the fire and brought to the consistency of sour cream. Then add garlic and hot pepper, as well as various spicy herbs, such as coriander, coriander, dill.
Useful properties of the sauce
Tkemali is not only delicious, but also useful: the sauce improves digestion and accelerates metabolism. All this is due to the plum, which contains organic acids, vitamins and trace elements, minerals, tannins, carotene.
Vitamin C helps to improve blood circulation and the functioning of the central nervous system. Vitamin E protects the body from free radicals and is involved in the prevention of cancer and atherosclerosis.
Thiamine (B1) is involved in the transport of glucose necessary for brain function. Riboflavin (B2) is necessary for the formation of red blood cells, the regulation of growth and reproductive functions.
Nicotinic acid helps to convert sugar and fat into energy. Pectin removes toxins and heavy metals that have been accumulating in the body for years. Rutin increases the strength of the capillary walls, balances the heart rate and blood pressure.
Are you still wondering why no feast in Georgia can do without tkemali?
Who should limit the consumption of tkemali
As mentioned above, the sauce is made from sour berries, so people with stomach and intestinal diseases should be more careful with it. Tkemali has no other contraindications.
Today, the sauce is made from plums of different varieties, so it can be red, yellow or green. The types and colors existed such as the plum in the yard was born. But it was always green. As for the modern method of cooking, it is a more careful selection according to the content of acidity, taste and aesthetics of color.
What dishes should tkemali be served with
Green sauce is perfectly combined with light products: new potatoes, flounder, lamb or trout, poultry. It is used to prepare chakapuli (a dish of young lamb or veal), which contains a lot of greens. Red and yellow — for heavier dishes, for example, shish kebab. In addition, red tkemali is an integral ingredient of a spicy kharcho soup, and green is a lobio snack.
Cooking at home
It is quite simple to prepare a real Georgian sauce according to a classic recipe at home, you just need to find the tkemali plum or cherry plum itself on the market. For the winter, you can also prepare mashed potatoes from tkemali and at the right time just fill it with all the necessary spices, fresh garlic and herbs.
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