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Tkemali classic with ombalo and ucho-suneli
This wonderful classic tkemali sauce is named after one of the many types of plums, although in addition to the fruits of these plums, you can add sloes, blackberries, and cherries to it - you get many options for a delicious sauce for the whole year. Depending on the method of preparation, the sauce may be intended for immediate consumption or for long-term storage. The most "vitamin" tkemali is made in the spring, as soon as the cherry plum appears - it can be replaced with tkemali fruits. There is immediately!
How to cook Tkemali classic with ombalo and ucho-suneli
Step 1
Rinse the plums, put in a saucepan and fill with water so that it covers them. Put dry sprigs of dill and cilantro with seeds into the water. Bring to a boil, put on a sieve and rub.
Step 2
Add a mixture of chopped spices to the resulting mass. Let it brew. Salt.
Step 3
Then put on a slow fire and, stirring constantly and gradually adding water, cook the sauce of sour cream consistency. Cool, then pour into sterilized bottles. Close the lid tightly. Store in a cool place.
Step 4
Serve tkemali in a gravy boat with finely chopped fresh dill and cilantro.
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