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Classic Tkemali

Incredible Georgian flavors for your table! Make the sauce! As a true fan of Georgian food, I'd always steered clear of tkemali—I was afraid I wouldn't get the flavors and aromas right. What finally made me try it was a visit to a new Georgian restaurant, where my friends were served tkemali with their meat... It was an incredible explosion of flavor. Once you've tried it, you won't want to eat meat or vegetables without it!

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Tkemali classic
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 10 % 1 g
Fats 0 % 0 g
Carbohydrates 90 % 9 g
42 kcal
GI: 78 / 0 / 22
    1. Cover the washed plums with enough water and bring to a boil. Lower the heat and let them go for another 15 minutes. 2. While the plums cook, make the adjika: grind the hot pepper together with the garlic in a meat grinder or blender. 3. Set a colander over a separate pot and transfer the softened plums into it. 4. Using a regular spoon, press the plums through so the skins and pits stay behind in the colander. 5. Set the finished plum purée over low heat and add the salt, spices, and sugar. Boil it for 5 minutes, stirring constantly. 6. Chop all the herbs (cilantro and dill). 7. Take the pot off the heat, add the herbs, stir well, and let the sauce cool. Done!

Caloric content of the products possible in the composition of the dish

  • Plum - 42  kcal/100g
  • Fresh frozen plum - 52  kcal/100g
  • Garlic - 143  kcal/100g
  • Mint fresh - 49  kcal/100g
  • Dried mint - 285  kcal/100g
  • Mint - 49  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Dill greens - 38  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Hot capsicum - 40  kcal/100g
  • Hop-suneli - 417  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Coriander greens - 25  kcal/100g
  • Ground coriander - 25  kcal/100g

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