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Georgian Plum Sauce (Tkemali)

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CATEGORY CUISINE TAG YIELD
Georgian 1 servings

INGREDIENTS

1 lb Plums; (not too ripe)
2 tb Fresh lemon juice; or more, to taste
2 tb Olive oil
1 ts Red wine vinegar; or more, to taste
3 Cloves garlic; minced
1 ts Ground coriander
1/2 ts Salt; or more, to taste
1/2 ts Hot pepper flakes
1/4 ts Black pepper
1/4 ts Ground cumin
2 tb Finely chopped cilantro
2 tb Finely chopped fresh dill
1/2 ts Sugar; if desired.

INSTRUCTIONS

Yesterday's NYTimes had 4 bbq sauce recipes from various places around the
world -- French West Indies, Spain, Georgia (the one near Russia), and Viet
Nam. The full article is interesting -- it's the June 2nd edition, page 11
of section F. Here are the recipes:
Time: 20 minutes
1. Cook plums in boiling water to cover for 30 seconds. Drain in a
colander, rinsing with cold water. Pull off skins. Remove stones.
2. Combine plums, 1 cup water, lemon juice, olive oil, vinegar, garlic,
coriander, salt, pepper flakes, black pepper and cumin in a saucepan.
Simmer until plums are very soft, 5 minutes. Puree mixture in a food
processor. Return it to saucepan, and stir in the cilantro and dill.
3. Simmer sauce until thick and flavorful, about 5 minutes. If desired, add
salt, lemon juice or vinegar to taste. If too tart, add sugar. Serve at
room temperature.
Yield: 2 cups.
Posted to bbq-digest by "Loren D. Mendelsohn"
<lmend@crow.admin.ccny.cuny.edu> on Jun 03, 1999, converted by MM_Buster
v2.0l.

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