Tkemali classic
Composition / ingredients
25
Servings:
Cooking method
1. Pour enough water over the washed plums and bring to a boil. Reduce the heat and hold for another 15 minutes.
2. Prepare the adjika while the plums are cooking, for this: chop the hot pepper with a meat grinder or blender together with garlic.
3. Insert the colander into a separate saucepan and transfer the softened plums into it.
4. Using a regular spoon, grind the plums so that the peel and bones remain in the colander.
5. Put the finished plum puree on a slow fire and add salt, spices and sugar to it. Boil it for 5 minutes, stirring constantly.
6. Chop all the greens (coriander and dill).
7. Remove the pan from the heat and add the herbs to it, mix 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
