Citizens – I have posted several recipes from the great country of Georgia in the past, which has one of the world’s finest and most complex cuisines. Sadly, Georgian food is barely known outside of its home country and the former countries of the Eastern Bloc, where Georgian restaurants flourished during the communist era due to its exceptional flavors.
I have dedicated myself to popularizing this magnificent culture and attendant recipes to the world, and this is the latest example. It is an especially pertinent post today given the recent floods that have devastated the Georgian capital city of Tbilisi, killing many residents there. .
Tkemali is *THE* condiment of Georgia, used like ketchup to season many dishes but with far more sophistication and spice. Tkemali is made from the famous Georgian sour plum, including both red and green varieties. I have previously posted the recipe for the green version made with unripe plums – now that we are entering Summer, it is time to show you the red version made from the ripened fruit.
Traditionally the following ingredients are used besides plums: garlic, pennyroyal, coriander, dill, chili pepper and salt. Tkemali is used for fried or grilled meat, poultry and potato dishes, amongst many others.
Like most Georgian recipes, this uses several unique spices that I have listed sources for as well as suggested substitutions. Georgians use Pennyroyal in making this recipe – you certainly can use it, but recent reports put the safety of this herb in question. I prefer to use Lesser Calamint (source provided) in its place – it has the same taste as Pennyroyal, so there is no compromise. You can buy it from here.
Citizens – my recipe is exacting in its authenticity and I hope you will remember the Georgians who are currently suffering as they rebuild and clean up the flooded city of Tbilisi! You can buy the rare blue fenugreek from here.
Battle on – The GeneralissimoPrint
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