Dish

Tkemali

Tkemali has a tangy and sour taste that complements the richness of meat and fish dishes. The sauce is made by boiling sour plums until they are soft, then blending them with garlic, chili peppers, and a mix of spices. The resulting sauce is thick and chunky, with a bright red color. Tkemali is a versatile sauce that can be used as a marinade, dipping sauce, or condiment. It pairs well with grilled meats, roasted vegetables, and fish dishes.

Asian cuisine› Arab cuisine› Caucasian cuisine› Georgian cuisine

Sauce

Origins and history

Tkemali has been a staple in Georgian cuisine for centuries. It is believed to have originated in the Kakheti region of Georgia, where sour plums are abundant. The sauce is traditionally made in the summer months when the plums are in season.

Dietary considerations

Tkemali is vegan and gluten-free. However, some variations may contain added sugar or vinegar, so it is important to check the ingredients before consuming.

Variations

There are many variations of Tkemali, with different regions and families having their own unique recipes. Some variations may include additional ingredients such as coriander, mint, or walnuts.

Presentation and garnishing

Tkemali is traditionally served in a small bowl or ramekin, with a sprig of fresh herbs or a slice of lemon as a garnish.

Tips & Tricks

To make the sauce less chunky, strain it through a fine-mesh sieve before serving. For a spicier sauce, add more chili peppers or a pinch of cayenne pepper.

Side-dishes

Tkemali is often served with grilled meats, such as lamb or pork, and roasted vegetables. It can also be used as a dipping sauce for bread or as a condiment for sandwiches.